Ingredients

Scale

3 cups zucchini slices (about 3 medium zucchini)

1 cup all-purpose flour or gluten-free 1-to-1 flour blend

1 teaspoon baking powder

½ teaspoon paprika

½ teaspoon garlic powder

1 teaspoon salt

¼ teaspoon black pepper

4 tablespoons melted butter or olive oil

3 large whisked eggs

1 cup finely diced onion (white or sweet)

¾ cup finely shredded cheddar cheese

½ cup grated Parmesan cheese (divided)

2 tablespoons fresh basil cut into thin strips

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Instructions

1-Preheat and Prep: Heat your oven to 350°F (175°C). Thinly slice the zucchini to 1/16 to 1/8 inch thick using a mandoline for evenness. Set aside.

2-Mix Dry Ingredients: In a large bowl, whisk 1 cup flour, 1 teaspoon baking powder, ½ teaspoon paprika, ½ teaspoon garlic powder, 1 teaspoon salt, and ¼ teaspoon black pepper.

3-Add Wet and Mix: Stir in 4 tablespoons melted butter or oil and 3 whisked eggs until combined.

4-Incorporate Fillings: Add 1 cup diced onion, ¾ cup cheddar, one-third of the ½ cup Parmesan, 2 tablespoons basil strips, and zucchini slices. Rest 5-10 minutes for moisture release, then mix again.

5-Bake: Spray a 9-inch pie plate. Pour batter, spread evenly, top with remaining Parmesan. Bake 40-45 minutes until golden and set.

6-Cool and Serve: Rest 10 minutes, then slice. Pairs great with a salad.

Last Step:

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Notes

🔪 Use a mandoline slicer for uniformly thin zucchini slices to ensure even cooking.
⏲️ Let the batter rest to release excess moisture from zucchini, preventing sogginess.
🧀 Combine cheddar and Parmesan cheeses for a balanced, rich flavor in the pie.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian-inspired
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 214 kcal
Sugar: 3g
Sodium: 485mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 9g
Cholesterol: 92mg