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Crustless Zucchini Pie

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Margaret Bose Johnson

Ingredients

  • 4 large eggs
  • ½ cup (120ml) oil
  • ½ teaspoon fine sea salt
  • ½ teaspoon pepper
  • 1 cup (140gms) flour for gluten-free, use ⅔ cup brown rice flour plus ⅓ cup potato starch or cornstarch
  • 1 teaspoon baking powder
  • 3 cups (400gms) grated zucchini
  • 1 small onion finely chopped
  • 1 cup (100gms) grated cheddar use extra-old for the best flavour

Instructions

  • Preheat the oven to 350°F (180°C). Grease a 10-inch (25cm) deep-dish pie pan or baking dish.
  • In a large bowl whisk together eggs, oil salt and pepper. Add the flour and baking powder and stir just until moistened.
  • Stir in the zucchini, onion, and grated cheese.
  • Spread into the prepared pan.
  • Bake for 40 to 55 minutes, until starting to get golden brown at the edges and the center is fully puffed up. Insert a knife into the center and if it comes out clean, the pie is done.
  • *The gluten-free version needs a longer baking time - an extra 10 minutes. Make sure the center is fully puffed up and feels firm to the touch. It will settle down as it cools.
  • Let cool 5 to 10 minutes before slicing.
  • Serves 6.

Notes

If your zucchini is really large, cut it in half lengthwise and scrape out and discard the seeds before shredding it on a cheese grater or in the food processor.