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Zucchini Pie


This recipe is dedicated to Wendy






7 medium washed Zucchini


2 large onions


1 1/2 cup self-rising flour


3/4 cup of water


1/2 cup vegetable oil


3 eggs


1 tablespoon Chicken Powder/If you don’t have you can use moor salt


1 tsps salt


1 pinch black pepper or 1/2 tsp black pepper





Preheat the oven to 375°F (190°C).


Grease round 10 inch pie plates (spray some oil and rub around the pan).


Start by grating your zucchini and the onion.


Squeeze or drain the zucchini and the onion really well.


To get the moisture out is very important. Make sure you get as much water out as possible, so the zucchini pie won't be a zucchini mess.


In a large bowl mix well all ingredients: the drained zucchini and onion,

1 1/2 cup self-rising flour, 3/4 cup of water, 1/2 cup vegetable oil, 3 eggs, 1 tablespoon Chicken Powder (or you can use moor salt), 1 tsps salt, 1 pinch pepper or 1/2 tsp black pepper together in a large bowl.













Pour the mixture into a round 10 inch pie plates.


Stick the pie in the oven and bake for 1 hour, or until starting to brown on top.


Allow to cool for 5 -10 minutes before slicing.










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