Zucchini Onion Pie

$- 2 medium zucchinis, grated - 1 large onion, finely chopped - 1 cup all-purpose flour - 1 cup shredded cheese (sharp cheddar or mozzarella recommended) - 2 large eggs - 1/4 cup extra virgin olive oil - 1 teaspoon baking powder - Salt and freshly cracked black pepper, to taste - 1 teaspoon dried oregano - 1 tablespoon fresh parsley, finely chopped (for garnish) Zucchini and onion are the stars here. Both bring great flavor and texture. Grating the zucchinis helps them cook faster. Finely chopping the onion gives a nice bite without overpowering the dish. I use all-purpose flour to bind everything. It keeps the pie together, while cheese adds creaminess. For cheese, I recommend sharp cheddar or mozzarella. Both melt beautifully and enhance the taste. Eggs hold the filling together. They create a fluffy texture when baked. Olive oil adds richness and moisture. Baking powder helps the pie rise and become light. Seasoning matters. Salt and black pepper enhance the flavor. Dried oregano adds a lovely herbal note. Finally, fresh parsley is great for garnish. It adds color and brightness. You can find the full recipe above, which details each step. Enjoy this easy, savory dish! - Preheat oven to 375°F (190°C) and prepare the pie pan. - Grate zucchinis and chop onions, then squeeze excess moisture. Start by preheating your oven. This step is key to getting a great crust. While the oven warms, grab your zucchinis and onions. Grate the zucchinis using a box grater. This makes them tender, which helps them cook well in the pie. Next, finely chop the onion. Now, it’s time to squeeze out the moisture from the grated zucchini. Use a clean kitchen towel. Place the grated zucchini in the center of the towel, gather the corners, and twist. This step is vital. Too much moisture will make your pie soggy. - Combine the zucchini, onion, flour, cheese, baking powder, and olive oil. - In a separate bowl, beat the eggs and fold into the mixture. In a large bowl, mix the squeezed zucchini with the chopped onion. Now, add the flour, cheese, baking powder, and olive oil. Stir well until everything is blended. Make sure no dry spots remain. In a separate bowl, beat the eggs until smooth. Once they are ready, gently fold them into the veggie mixture. Be careful not to overmix. You want to keep the air in the eggs for a fluffy texture. - Transfer the mixture to the pie pan and spread evenly. - Bake for 30-35 minutes, check for doneness. Now, pour the mixture into your prepared pie pan. Spread it evenly across the pan. This ensures it cooks nicely all around. Then, it's time to bake! Place the pie in the oven for 30 to 35 minutes. Check the pie for doneness by inserting a toothpick in the center. If it comes out clean, your pie is ready. The top should be golden brown. When it’s done, let it cool for a few minutes before slicing. Enjoy your savory delight! - Ensure to squeeze out excess moisture from zucchini to avoid sogginess. - Use freshly cracked black pepper for more flavor. Squeezing out the moisture from zucchini is key. Wet zucchinis can make your pie soggy. A clean kitchen towel works well. Just wrap the grated zucchini and twist. This simple step can save your pie! Using fresh black pepper instead of pre-ground adds a kick. It gives your pie a more vibrant taste. Always use whole peppercorns when possible. Just crack them with a mill or a mortar and pestle. - Serve warm or at room temperature for best taste. - Pair with yogurt or sour cream for added richness. Serving this pie warm enhances its taste. The cheese melts and the flavors blend beautifully. Room temperature is also great, offering a different experience. Yogurt or sour cream adds creaminess. This contrast makes each bite more delightful. Consider adding a sprinkle of herbs on top for an inviting look. - Garnish with fresh parsley before serving. - Serve on a rustic wooden board for an attractive presentation. Garnishing with parsley brightens your dish. It adds color and a fresh taste. Just chop a little and sprinkle it on top just before serving. Using a rustic wooden board adds charm. It makes your pie look homemade and inviting. A simple presentation can impress your guests! {{image_4}} You can change up the cheese for fun flavors. Feta adds a tangy twist. Gouda gives a creamy touch. Try these for a fresh take. You can swap zucchinis for other veggies too. Mushrooms add a nice earthiness. Spinach brings a boost of color and nutrients. These options keep the dish exciting and new. Need a gluten-free option? Use a gluten-free flour blend instead of regular flour. This swap works well without changing the taste. Want to add protein? Mix in cooked meats like bacon or sausage. This makes the pie heartier and more filling. You can personalize the dish to fit your needs and cravings. Store leftover pie in an airtight container in the refrigerator. Keeping it cool helps maintain its flavor. This pie stays fresh for about 3 to 4 days. If you have more than one slice, make sure to separate them with parchment paper. This avoids sticking and keeps the pieces intact. Freeze individual slices for up to 3 months. To do this, wrap each slice tightly in plastic wrap. You can also use a freezer bag, but make sure to remove as much air as possible. When you are ready to enjoy it, thaw in the fridge overnight before reheating. Reheat in the oven for the best texture. Set it to 350°F (175°C) and heat for about 15-20 minutes. This keeps the crust crispy and warm. If you need a faster method, use the microwave for about 1-2 minutes. Just be careful not to overheat, as it can make the pie soggy. Typically, Zucchini Onion Pie lasts 3-4 days when properly stored. Keep it in an airtight container. This helps keep it fresh and tasty. You can enjoy it cold or reheat it. Yes, you can make Zucchini Onion Pie a day before. Simply prepare it and store it in the fridge. Bake it when you’re ready to serve. This makes it easy for busy days. You can enjoy Zucchini Onion Pie with a side salad, yogurt, or a light soup. These pairings add freshness and balance to the meal. They also make the dish feel complete. The detailed recipe for this dish can be found in the preceding sections. This blog post covered the ingredients and steps to make a delicious Zucchini Onion Pie. You learned about the main and additional ingredients, along with tips for the best results. We also discussed variations to fit different diets and preferences. You can store and reheat this pie easily for later enjoyment. Enjoy making your own Zucchini Onion Pie, and remember to share it with friends and family. It's a tasty dish that everyone will love!$

Discover the delicious Zucchini Onion Delight Pie that everyone will love! Packed with fresh flavors from zucchini and onion, this savory pie is easy to make and perfect for any meal. With just a handful of ingredients like cheese, herbs, and eggs, it’s a fantastic way to enjoy veggies in a tasty dish. Ready to impress your family and friends? Click through to explore this simple recipe and enjoy a slice of joy today!

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Ingredients

2 medium zucchinis, grated

1 large onion, finely chopped

1 cup all-purpose flour

1 cup shredded cheese (sharp cheddar or mozzarella recommended)

2 large eggs

1/4 cup extra virgin olive oil

1 teaspoon baking powder

Salt and freshly cracked black pepper, to taste

1 teaspoon dried oregano

1 tablespoon fresh parsley, finely chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie pan with a drizzle of olive oil.

In a large mixing bowl, combine the grated zucchinis and finely chopped onion. Using a clean kitchen towel, squeeze out any excess moisture from the zucchinis to prevent the pie from being soggy.

To the zucchini and onion mixture, add the all-purpose flour, shredded cheese, baking powder, salt, pepper, dried oregano, and the olive oil. Stir everything together until well incorporated, ensuring there are no dry spots.

In a separate bowl, crack the eggs and beat them until smooth. Gently fold the beaten eggs into the zucchini mixture, making sure everything is evenly blended without overmixing.

Transfer the combined mixture into the prepared pie pan, spreading it out evenly to ensure uniform cooking.

Bake the pie in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Once out of the oven, allow the pie to cool for a few minutes in the pan before slicing into wedges.

Just before serving, garnish each slice with freshly chopped parsley for a burst of color and freshness. This pie can be enjoyed warm or at room temperature!

Prep Time: 15 mins | Total Time: 50 mins | Servings: 6

- Presentation Tips: For an extra touch, serve the pie on a rustic wooden board with a side of yogurt or sour cream for dipping. Enjoy the delightful blend of flavors!