ZUCCHINI PIE
My boss gave us this recipe and then brought it to work. Very good. Thought someone would like to try this with all the zucchini around.
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 cheese, divided use
2 teaspoons chopped fresh basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Preheat oven to 350 degrees. Coat a 10-inch glass pie plate or metal pie pan with vegetable cooking spray.
Combine all ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
Spoon the mixture prepared pan.
Bake for 45 to 50 minutes or until golden brown.
Sprinkle with reserved Parmesan cheese. Cool 10 to 15 minutes before slicing.
My boss gave us this recipe and then brought it to work. Very good. Thought someone would like to try this with all the zucchini around.
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 cheese, divided use
2 teaspoons chopped fresh basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Preheat oven to 350 degrees. Coat a 10-inch glass pie plate or metal pie pan with vegetable cooking spray.
Combine all ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
Spoon the mixture prepared pan.
Bake for 45 to 50 minutes or until golden brown.
Sprinkle with reserved Parmesan cheese. Cool 10 to 15 minutes before slicing.
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