Zucchini Pie

This zucchini pie is not the typical type of a pie you would think of. It is more like a quiche with no crust, but less eggy. It can also be baked in either a pie pan or a square pan. It is good warm, cooled, or cold, and stores well in the refrigerator. It cuts quite nicely into small squares or large wedges, and can easily be doubled for large crowds. It is quick, easy, and very tasty. A good way to use zucchini during zucchini season when you get tired of it plain. I used yellow zucchini because that's what I had, but green will add more color. The yellow looks like cheese, speaking of which, you could always add some grated mozzarella cheese to the batter too, it would be delicious. You can use whatever spices you would like, and serve this pie with whatever you wish! My grandmother shared this recipe with me, so I am not sure where it originally came from. I used a decorative quiche pan to bake mine, any type of pan will work really, just adjust cooking time accordingly.

Zucchini Pie
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 Tablespoon oil (or melted butter)
4 large eggs
1/2 cup oil
3 cups fresh zucchini, grated or finely chopped
1 cup diced onion (1 medium)
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon parsley
1/2 teaspoon marjoram 

Preheat oven to 350◦F. Grease a 9-inch pie plate or an 8x8 inch square baking pan.
In a small bowl, stir together the flour, baking powder, and salt. Stir in the oil.
In a separate large bowl, beat the eggs and the oil. Add the zucchini and onion. Add the flour mixture along with the remaining ingredients. Pour into prepared pan. Save some of the Parmesan cheese to sprinkle on top, or use extra. It turns golden and crisp and adds some more flavor and texture.  Bake for 40-50 minutes until set.