Zucchini Pie

I had forgotten all about my zucchini pie until our tennis lessons tonight. Our coach's 11 year old daughter was there. She lives by the mantra of animals are our friends and we don't eat our friends. So I thought I should do my part & round up my best vegetarian recipe. Zucchini pie is a great recipe to keep in your rotation. You can serve it as a dinner, side dish, appetizer or even breakfast. I keep a bottle of Tabasco in my kitchen for those who like to spice it up. Enjoy!

3 cups grated zucchini (you can also use patty pans or summer squash)

1 small onion, chopped

1 cup all-purpose flour

1 cup grated Monterrey jack cheese

3 eggs, beaten

1/4 cup vegetable oil

4 tablespoons grated Parmesan

2 teaspoons chopped fresh basil

1 teaspoon baking powder

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.