Description
A soft and savory zucchini impossible pie with a light, custardy texture and golden top, perfect for an easy meal any day of the week.
Ingredients
Scale
- 2 medium zucchini, grated
- 4 large eggs
- 1 cup milk
- 1 cup self-raising flour
- 1 cup grated cheese
- 1 small onion, finely chopped
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 180°C and lightly grease a baking dish.
- In a large bowl, whisk together eggs, milk, and olive oil.
- Add grated zucchini, chopped onion, grated cheese, self-raising flour, salt, and black pepper, then mix until just combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 40 minutes or until the top is golden and the center is set.
- Remove from the oven and allow to cool slightly before slicing.
- Serve warm or at room temperature.
Notes
- Squeeze excess moisture from zucchini before mixing to avoid a watery texture.
- Let the pie rest before slicing for cleaner portions.
- You can swap zucchini with grated carrot or mixed vegetables.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 120mg
Keywords: zucchini pie, savory pie, impossible pie, easy baked pie, vegetable pie