The mere mention of zucchini used to strike fear in my heart and cause me to frantically search for an escape route. That’s all changed now. One of the most hated vegetables ever is one of the most cooked in my kitchen. My refrigerator is never without them.
Technically this is more like a cake than a pie – there’s no crust. Surprisingly it’s also one of the most easiest of all the zucchini recipes I’ve made because everything is tossed together in one bowl and the ingredient list is fairly short but the outcome is impressive.
Zucchini slices are baked in a biscuit-like batter with oodles of fresh basil and parmesan cheese. The batter bakes up light and airy and the zucchini keeps it moist but not soggy.
Just when I thought I knew all the ins and outs of zucchini I made a discovery. Up until now I always peeled the skin off. Big mistake. Leaving the skin on makes for a much tastier bite.
If I told you I wanted to eat this at all hours of the day and night like it was a peanut butter cup or a brownie, would you believe
It’s true. Pinky swear.
Zucchini slices are baked in a biscuit-like batter with oodles of fresh basil and parmesan cheese.
- A 1/2 to 1 hour ahead of time toss zucchini slices with a 1/2 teaspoon coarse salt in a colander over a bowl to drain.
- Preheat oven to 350 degrees F. Grease a 9-inch deep dish pie pan.
- In a large bowl whisk the eggs, parmesan, oil, milk, basil, garlic and pepper. Gently stir in the zucchini, onion, flour and baking powder, tossing until the batter comes together and all the zucchini is coated.
- Pour into the pie plate and arrange with a spoon so the zucchini lays flat and even.
- Bake at 350° for 25-30 minutes or until lightly browned on top. Serve warm or at room temperature. Store leftovers in refrigerator.
Adapted from Taste of Home