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Zucchini Pie
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| Serves 6| Hands-On Time: 15m| Total Time: 1hr 20m Ingredients | |
| 3 cups | grated zucchini |
| 1 small | onion, chopped |
| 1 cup | all-purpose flour |
| 1 cup | grated provolone cheese |
| 3 | eggs, beaten |
| 1/4 cup | vegetable oil |
| 4 tablespoons | grated Parmesan |
| 2 teaspoons | chopped fresh basil |
| 1 teaspoon | baking powder |
| 1 teaspoon | kosher salt |
| 1/2 teaspoon | freshly ground black pepper |
Directions
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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