Basically you can call the new cherry princess. Or pretty zuccini wizard. Cause there’s about to get so Harry Potter on in here.
First things first, we have to tell you this new crustless zucchini pie really was a bonus recipe from our Santa Barbara was last year. And it was delicious and we used about a third less water.
How to make Crustless Zucchini Pie at home? How easy is that?
Just mix all the ingredients for a healthy and tasty filling and bake it in a crustless pan! To create a crustless zucchini pie you need: Shredded unshelled and rinsed Zucchini.
lternatively you can use frozen or fresh zucchini; I prefer the fresh for a nutty flavor. There is a certain joy in the kitchen that comes with making a scrumptious and delicious crustless zucchini pie or any other savory recipe.
A The reason that it can be so enjoyable for a cook is because there is really nothing like a fresh, crusty slice of something that is crusty, such as a sweet potato, or sweet carrots or a wedge of zucchini. Add some red peppers and mushrooms and you have a delectable treat that everyone will love!
Crustless Zucchini PieCourse: DinnerCuisine: continentalDifficulty: Easy
Pie which has spiced zucchini, onion, parmesan cheese and more
2 cups Green zucchini , shredded, liquid squeezed out
1 Red onion , finely chopped
1/3 cup Parsley leaves , finely chopped
1/4 cup Basil leaves , finely chopped
3 tablespoons Parmesan cheese , grated
2/3 cup Whole Wheat Flour
1 teaspoon Baking powder
3/4 cup Milk
Extra Virgin Olive Oil , as needed
3 Whole Eggs , beaten
Salt and Pepper , to taste
- To begin making Crustless Zucchini Pie, Shred zucchini, put it in a cheesecloth or muslin cloth and give it a good squeeze to remove extra liquid. Preheat the oven to 400°F/ 200°C. Grease a pie dish with olive oil.
- Combine zucchini, onions, parsley, basil and cheddar cheese in a bowl.
- Sift flour and baking powder in a medium bowl. Add milk, olive oil, beaten eggs, salt and pepper to it and blend well. Combine with zucchini mixture and pour it into pie dish.
- Top with Parmesan cheese and bake for about 35 to 40 minutes or until toothpick inserted in the center comes out clean. Mine took exactly 37 minutes. Let it cool on a rack for at least 5 minutes before serving.
Reference : archanaskitchen.