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Make use of your garden’s zucchini bounty with this easy zucchini pie. (Gluten-free version included, too!)
Beat eggs, oil, salt and pepper in a large bowl. Add flour and baking powder and stir just until moistened. Stir in zucchini, onion and cheese.
Spread into a greased 10-inch deep-dish pie plate or baking pan. Bake at 350ºF for 40-55 minutes. (The gluten-free version will take the longer amount of time to bake.) When the top is golden brown and the center is fully puffed up, the pie is done. It will settle as it cools.
Let cool for 5-10 minutes before cutting into 6 to 8 wedges.
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