Ready to see a BRAND NEW Well Plated recipe that hasn't even been shared on my site yet?
This recipe was a huge hit in our house, so I decided to give special people (YOU! my email subscribers) early access to it (the photo was snapped with my phone during testing)!
Zucchini Pie
INGREDIENTS
½ cup all-purpose flour
½ cup white whole wheat flour (or additional all-purpose flour)
1 ½ teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon dried thyme
4 large eggs.
¼ cup unsalted butter
½ yellow onion, very thinly sliced
3 cups thinly-sliced zucchini (1/8-inch or finer; about 2 medium zucchini)
1/2 cup grated sharp cheddar cheese
1/4 cup, plus 2 tablespoons grated Parmesan cheese, divided
Chopped fresh basil, optional for serving
INSTRUCTIONS
Place a rack in the center of your oven and preheat to 350°F. Coat a 9-inch deep pie dish with nonstick spray.
In a large bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, thyme, pepper, and salt. Whisk in the eggs until evenly combined. The mixture will be very thick.
In a medium skillet, melt the butter over medium heat. Add the onion. Sauté until the onion is softened and browning in places, about 10 minutes. Let cool for a few minutes, then transfer to the bowl with the flour mixture.
To the bowl with the egg mixture, add the zucchini, cheddar, and 1/4 cup of the Parmesan. Fold to combine, distributing the ingredients as evenly as you can.
Transfer the mixture to the prepared pie dish, using a spatula to smooth the zucchini slices into an even layer. Sprinkle the remaining 2 tablespoons Parmesan over the top.
Bake zucchini pie until it is cooked through, puffed and golden brown on top, and a butter knife inserted in the center reveals that it is set, 30 to 40 minutes. Garnish with fresh basil. Let cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.
I really hope you enjoy special early access to this wonderful summer recipe! If you decide to give it a try, I'd love to hear your thoughts.
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