Description
This savory zucchini pie with cheese, bacon, and an Italian herb blend is perfect for breakfast, lunch, or dinner!
Ingredients
Units
Scale
- 3 cups shredded zucchini
- 1 teaspoon salt, divided
- 4 slices uncured bacon, chopped
- 1/4 cup finely diced red onion
- 4 large eggs, beaten
- 1 cup all-purpose flour (or GF flour blend)
- 1/2 cup shredded white cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup melted butter
- 1 tablespoon Italian seasoning blend
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350 degrees. Grease a 9-inch round pie dish and set aside.
- Place the 3 cups shredded zucchini in a bowl and sprinkle with 1/2 teaspoon of salt. Allow to sit for 15 minutes.
- Meanwhile, cook the 4 slices chopped bacon and 1/4 cup finely diced onion until the bacon is fully cooked and the onion is soft, about 10 minutes. Remove from heat and set aside to cool.
- Squeeze all of the water out of the shredded zucchini. You can do this by using a towel or putting it through a potato ricer.
- In a medium bowl, combine the zucchini, 1/2 teaspoon remaining salt, cooked bacon and onion, beaten eggs, 1 cup flour, 1/2 cup shredded white cheddar cheese, 1/2 cup grated parmesan cheese, 1/4 cup melted butter, 1 tablespoon Italian seasoning blend, and 1 teaspoon baking powder. Stir until the mixture is fully and evenly combined.
- Transfer the zucchini/egg mixture to the prepared pie dish. Press it until it is evenly distributed.
- Bake the pie in the preheated oven for 45 minutes. Allow to cool for 5 minutes before slicing to serve. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: recipes
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 261
- Sugar: 0.6 grams
- Fat: 18 grams
- Saturated Fat: 8 grams
- Carbohydrates: 14.3 grams
- Fiber: 0.8 grams
- Protein: 10.5 grams