This savory, easy-prep zucchini pie gets a boost from provolone and parmesan cheeses.
It’s not quite afrittata, and it’s definitely not bread.
Transfer the mixture to a pie plate and bake until puffed and golden.
Photo: Christopher Baker
Serve this zucchini pie with a salad and/or Italian sausages for dinner.
Coat a 10-inch round glass pie plate or metal pie pan with cooking spray.
Crack the eggs into a large bowl.
Add the remaining ingredients, reserving 1 tablespoon Parmesan, and stir to combine.
Transfer the mixture into the prepared pan, smoothing it into an even layer.
Bake for 45 to 50 minutes or until golden brown.
Sprinkle with the reserved Parmesan.
Cool 10 to 15 minutes before slicing.
Make-Ahead:Bake the zucchini pie up to three days before serving.
Wrap well and refrigerate.
2,000 calories a day is used for general nutrition advice.
