Zucchini Pie
- 3 cups grated zucchini
- 1/4 cup fresh chives, chopped
- 1 cup whole wheat pastry flour
- 1 cup grated provolone cheese
- 3 eggs, beaten
- 1/4 cup extra virgin olive oil
- 4 tablespoons grated fresh Parmesan cheese
- 2 teaspoons chopped fresh basil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tomatoes, sliced for individual servings
Preheat oven to 350 degrees. Combine all the ingredients (except tomatoes) in a large bowl, reserving 1 tablespoon of the Parmesan cheese. Coat a 10-inch pie plate with cooking spray. Spoon the zucchini mixture into the prepared pie plate, and bake for 45 to 50 minutes, or until lightly browned. Remove from the oven, and sprinkle with the reserved Parmesan. Cool 10 minutes before slicing. Serve each piece with tomato slices.
Serves 6
Submitted by Shelly S. Teska, Youngsville