Wednesday, March 24, 2010

Zucchini Pie

This was really nice and filling.  I used wholemeal flour instead of all-purpose flour. Recipe taken from

3  cups  grated zucchini
1  small onion, chopped
1  cup  all-purpose flour
1  low fat cheese
3  eggs, beaten
1/4  cup  vegetable oil
4  tablespoons  grated Parmesan
2  teaspoons  chopped fresh basil
1  teaspoon  baking powder
1  teaspoon  salt
teaspoon  freshly ground black pepper

Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.

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