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The Cook Book

Zucchini Pie

With a simple side salad, this makes a delicious vegetarian supper.

Total time
30 mins

Recipe by:

Melissa Graham, a former attorney, is the founding Executive Director of Purple Asparagus, an award-winning 501(c)(3) non-profit dedicated to educating families about all things associated with goodeating, eating that's good for the body and the planet. Though its Delicious Nutritious Adventuresprogram, Purple Asparagus has taught thousands of parents and children about healthful, sustainableeating in schools, community centers, and farmers' markets throughout Chicago and the suburbs. Melissa speaks and writes regularly on child nutrition and sustainability both in the Chicago communityand online, blogging at Little Locavores, as The Sustainable Cook on The Local Beet, and as a regularcontributor to Kiwi Magazine’s KiwiLog and Williams-Sonoma’s Blender blog. In recognition of hercontributions to the Chicago community, the Chicago Tribune awarded her a 2011 Good Eating Award,an honor previously bestowed to Rick Bayless, Alinea chef Grant Achatz, and First Lady MichelleObama. The International Association of Culinary Professionals recently honored Melissa and PurpleAsparagus as the Culinary Youth Advocate of 2012. Melissa resides in Chicago with her husband, Mike, and 8-year old son, Thor, in a rowhouse built in1896.

INGREDIENTS - 4 servings
  • 2 Large Egg
  • 12 Cup All purpose Flour
  • 12 Onion yellow or white
  • 1 Teaspoon baking powder
  • 1 Teaspoon Sugar granulated
  • 34 Teaspoon Kosher Salt
  • 14 Cup Parmesan cheese grated
  • 14 Cup Olive Oil
  • 2 Tablespoon Butter
  • Preheat the oven to 350° F. Whisk the eggs in a medium bowl. Add remaining ingredients and stir until combined. Scrape into a buttered pie plate. Bake for 25-30 minutes or until golden on top.

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