ADVOCATE TESTED RECIPE

Zucchini Pie

Serves 6. I received this recipe from Tommy Simmons who adapted it from Real Simple magazine, September 2004 issue. She says, “It’s a pleasant supper dish that you’ll want to make more than once. I promise.”

3 cups grated zucchini (about 2 medium zucchini)

1 small sweet onion (such as a Vidalia or Texas 1015), chopped

1 cup all-purpose flour

1 tsp. baking powder

¼ tsp. red pepper, or to taste

¼ tsp. ground ginger

1 tsp. kosher salt

½ tsp. black pepper, or to taste

1 cup grated Sargento Fancy Shredded 6 Cheese Italian Blend

3 eggs, beaten

¼ cup olive oil or vegetable oil

2 tsps. chopped fresh basil

4 tbls. grated Parmesan cheese, divided

1. Preheat oven to 350 F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.

2. Spoon the zucchini mixture into a 10-inch round, glass pie plate or metal pie pan that has been coated with vegetable cooking spray.

3. Bake for 45-50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10-15 minutes before slicing.