Description
Mediterranean zucchini pie delivers a delightful culinary journey through Greece’s rustic kitchens. Crisp phyllo layers and herbed zucchini create a savory masterpiece you can savor with fresh ingredients and simple techniques.
Ingredients
Scale
- 3 cups (720 ml / 24 oz) zucchini, sliced
- 1 cup (240 ml / 120 g) biscuit/baking mix
- 1 cup (240 ml / 100 g) Parmesan cheese, grated
- 3 large eggs
- ½ cup (120 ml) canola oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 tbsp (15 ml) fresh parsley, minced
- ¼ tsp (1.25 g) salt
- 1/8 tsp (0.625 g) pepper
Instructions
- Preparation: Preheat oven to 350°F (175°C) and grease a 9-inch deep-dish pie plate with cooking spray or butter to prevent adherence.
- Mixing Base: Whisk eggs, Parmesan cheese, canola oil, parsley, garlic, kosher salt, and black pepper in a large bowl until smooth and uniformly blended.
- Assembling Filling: Gently fold zucchini slices, biscuit mix, and onions into the egg mixture, ensuring even distribution without deflating the batter.
- Baking Process: Pour the combined mixture into the prepared pie plate, spreading evenly with a spatula. Place in the preheated oven and bake for 25-35 minutes until the top transforms into a rich golden-brown color.
- Doneness Check: Confirm pie is fully cooked by inserting a toothpick into the center; it should emerge clean without any wet batter residue.
- Resting and Serving: Allow the pie to rest for 5-10 minutes to stabilize internal temperature. Slice into wedges and serve warm to maximize flavor and texture.
Notes
- Moisture Management: Squeeze excess water from zucchini using a clean kitchen towel to prevent a soggy pie and ensure a crisp, firm texture.
- Cheese Selection: Use freshly grated Parmesan for maximum flavor intensity; pre-packaged cheese can reduce overall taste quality and texture.
- Seasoning Depth: Adjust salt and pepper to personal preference, but don’t underseason – zucchini absorbs flavors readily and needs bold seasoning.
- Serving Strategy: Best enjoyed immediately after resting, as the pie tends to lose its crisp edges and become slightly denser when cooled completely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 305
- Sugar: 1 g
- Sodium: 204 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 83 mg