Easy Recipes
Creamy Zucchini Pie: Easy Garden Zucchini Recipe
Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Grate the zucchini using a grater. If it’s very watery, gently squeeze out some of the excess moisture using a clean kitchen towel.
- In a mixing bowl, whisk together the milk, eggs, and olive oil until combined.
- Add the grated zucchini and mix well.
- In a separate bowl, combine the flour, baking powder, salt, and black pepper. Gradually stir this dry mixture into the wet ingredients until just combined.
- Fold in the shredded cheese and fresh herbs if using.
- Pour the mixture into a greased 9-inch (23 cm) pie dish.
Baking
- Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before slicing and serving.
Notes
To enhance flavor, consider adding a pinch of nutmeg or garlic powder. Letting the pie sit for a few minutes before serving allows it to set for easier slicing. For a crispier bottom crust, pre-bake the crust for 5 minutes before adding the filling. Leftovers can be stored in the refrigerator for up to 3 days.