Wednesday, September 15, 2010

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Zucchini Pie

If you ever grow zucchini in your garden you are probably like me and have so much of it you don't know what to do. I'm always keeping my eye out for zucchini recipes and I came across a tweet from Adrienne aka @aBigMouthful for a zucchini pie recipe by @Real_Simple. I faved it instantly and added the ingredients I didn't have to my shopping list. A week or two later I finally got the ingredients for it and when I got home I couldn't think of what recipe the ingredients were for. I knew I had to have saved the recipe somewhere. So I went through my bookmarks, emails, and twitter. Sure enough, I found it in my twitter favs. Whew!

I made a few minor modifications to the recipe which may or may not have been a good idea. I added a couple of chopped jalapenos which I think was a good idea but I also used an extra egg and a little more zucchini. This resulted in it taking longer to cook. It also stuck to the bottom of my glass pie plate. I'm not sure if that was because of the extra egg and zucchini or maybe I didn't let it cool long enough, but it still tasted great. Below is my variation.

- 3 1/2 Cups grated zucchini
- 1 small onion, chopped
- 2 jalapenos, chopped
- 1 Cup all-purpose flour
- 1 Cup grated porovolone cheese
- 4 eggs, beaten
- 1/4 Cup vegetable oil
- 4 tbsp grated parmesan
- 2 tsp chopped fresh basil
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper

Preheat oven to 350°F. Combine all the ingredients in a large bowl.

Spoon the zucchini mixture into a 10-inch round glass or metal pie pan coated with vegetable cooking spray.

Bake for 50-60 minutes or until golden brown. Cool 10 to 15 minutes before slicing.

Zucchini Pie Uncooked Zucchini Pie Cooked
Slice of Zucchini Pie

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