Ingredients
- Oil For greasing pie plate
- 2 cups Zucchini Shredded
- ½ cup Water
- 1 Egg
- 1 Onion Peeled and chopped
- ¾ cup Pancake Mix
- ¾ cup Cheese Shredded
- ¼ cup Vegetable Oil
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- ¼ teaspoon Sage Optional; dried
- ¼ teaspoon Paprika Optional
Equipment
- Oven
- Mixing Bowl
- Vegetable Grater
- 9-inch Pie Plate
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch pie plate and set aside.
- In a mixing bowl, combine the zucchini, water, egg, onions, pancake mix, cheese, oil, salt, and pepper. Add sage and paprika, if using. Blend well.
- Transfer mixture to the prepared pie plate.
- Bake for 45 minutes or until a tester inserted in the center comes out clean.
- Cool 10 minutes on a wire rack before slicing or serving.
Notes
- If you don’t have a pie pan, 8×8-inch or 7×11-inch casserole dishes work as well.
Nutrition
Nutrition Facts
Savory Zucchini Pie
Amount per Serving
Calories
150
Calories from Fat 108
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
40
mg
13
%
Sodium
284
mg
12
%
Potassium
144
mg
4
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
229
IU
5
%
Vitamin C
7
mg
8
%
Calcium
115
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cheese, Egg, Eggs, Onion, Onions, Pancake Mix, Paprika, Sage, Shredded Cheese, Vegetable Oil, Vegetarian, Zucchini