- 4 eggs
- ¼ C. canola oil
- ½ tsp. salt
- ½ tsp. black pepper
- 4 C. shredded zucchini
- ¼ C. chopped, seeded jalapeño pepper
- ¼ C. finely chopped onion
- ½ C. shredded cheddar/jack or pepper jack cheese
- 1 deep dish unbaked pie shell
2. Add the zucchini, jalapeño, and onion; stir to coat.
3. Stir in cheese
4. Pour into pie shell.
5. Bake at 375 for 18–20 minutes or until toothpick comes out clean.
6. Let stand for 10 minutes before cutting and serving. Serves eight.