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Crustless Zucchini Pie Recipe

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This recipe for Crustless Zucchini Pie is from The Austin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups shredded zucchini, liquid squeezed out
1 large red onion, chopped finely
1/3 cup chopped fresh curled parsley
¼ cup chopped fresh basil
4 large eggs
1 cup grated Parmesan cheese
1 cup milk
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
Directions:

Preheat oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat and sauté red onion until translucent.
Add shredded zucchini and cook for 5 minutes until tender.
In a large bowl, combine eggs, milk, Parmesan cheese, salt, and pepper. Whisk until smooth.
Stir in cooked zucchini, onions, parsley, and basil into the egg mixture.
Pour the mixture into a greased 9-inch pie pan.
Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
Let cool for 10 minutes before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Servings: 6

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Directions:
Directions:

 

 

 

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