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–+ servings
One piece of zucchini pie on a white plate.
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Savory Zucchini Pie

Course Breakfast
Keyword Cheese, Egg, Eggs, Onion, Onions, Pancake Mix, Paprika, Sage, Shredded Cheese, Vegetable Oil, Vegetarian, Zucchini
Dietary Need Vegetarian
Cooking Method Oven
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 150kcal
Author Recipe adapted from: Tammy Algood

Equipment

  • Oven
  • Mixing Bowl
  • Vegetable Grater
  • 9-inch Pie Plate

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

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, 8x8-inch or 7x11-inch casserole dishes work as well.

Nutrition

Calories: 150kcal | Carbohydrates: 6g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 284mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 7mg | Calcium: 115mg | Iron: 1mg