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One piece of zucchini pie on a white plate.

Savory Zucchini Pie

Recipe adapted from: Tammy Algood
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Servings 8
Calories 150

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

Equipment

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

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, 8×8-inch or 7×11-inch casserole dishes work as well.

Nutrition

Nutrition Facts
Savory Zucchini Pie
Amount per Serving
Calories
 
150
Calories from Fat 108
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Cholesterol
 
40
mg
13
%
Sodium
 
284
mg
12
%
Potassium
 
144
mg
4
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
229
IU
5
%
Vitamin C
 
7
mg
8
%
Calcium
 
115
mg
12
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cheese, Egg, Eggs, Onion, Onions, Pancake Mix, Paprika, Sage, Shredded Cheese, Vegetable Oil, Vegetarian, Zucchini