Guest guest Posted May 28, 2008 Report Share Posted May 28, 2008 Here's Donna's recipe..... Zucchini Pie This is probably my most requested recipe. I always make one for every potluck at work. Tastes like a quiche but contains no milk and there's no crust either. Very festive and works well on the buffet table cut in slices in a 10 " inch glass pie plate or quiche plate. Zucchini Pie 3 cups grated zucchini 1 grated carrot (optional) 1 small onion chopped 1 cup flour 1 cup grated provolone or mild cheddar cheese (soy or rice cheese work fine and don't alter the taste) 1/4 cup canola or or vegetable oil 3 egg whites beaten or egg replacer to equal 3 tablespoons grated parmesan (works fine if you leave this out) 2 teaspoons chopped basil, parsley or chives (dried or fresh) 1 teaspoon baking powder 1 teaspoon kosher salt (regular or sea salt will work fine too) Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Spoon zucchini mixture into a 10 inch glass pie or quiche plate that has been coated with vegetable cooking spray. Bake for 45-50 minutes or until golden brown. Cool for 15 minutes before slicing. This stores well as a leftover for lunch the next day also. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2008 Report Share Posted May 29, 2008 Susie it's time I make this. I was making it once a week for a year straight.LOL Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2008 Report Share Posted May 29, 2008 I have made this recipe countless times since I first saw it posted here. The recipe is extremely adaptable and pretty much impossible to mess up. Every single time (except once) that I've made it I used chick pea flour. The flavor is wonderful! I made it once with wheat flour and it just wasn't nearly as good. I love using red onion, which makes it nice & colorful with the green zucchini and orange carrot. I use low fat cheddar cheese and egg beaters to keep the fat & calories down. One time I was getting my dry ingredients together and grabbed the can of baking powder, only it wasn't baking powder. It was baking *soda*. I had never seen it in a can before (only an annoying box) and bought it without realizing it. I already had the veggies grated and it was late so I couldn't get to the store, so I used the baking soda instead. Came out just as good as ever. Impossible to mess up!! -- Liz --- " artichoke72x " <artichoke72x wrote: > Here's Donna's recipe..... > > Zucchini Pie > > This is probably my most requested recipe. I always > make one for every potluck at work. Tastes like a > quiche but contains no milk and there's no crust > either. Very festive and works well on the buffet > table cut in slices in a 10 " inch glass pie plate or > quiche plate. > > Zucchini Pie > 3 cups grated zucchini > 1 grated carrot (optional) > 1 small onion chopped > 1 cup flour > 1 cup grated provolone or mild cheddar cheese > (soy or rice cheese work fine and don't alter the > taste) > 1/4 cup canola or or vegetable oil > 3 egg whites beaten or egg replacer to equal > 3 tablespoons grated parmesan (works fine if you > leave this out) > 2 teaspoons chopped basil, parsley or chives > (dried or fresh) > 1 teaspoon baking powder > 1 teaspoon kosher salt (regular or sea salt will > work fine too) > > Preheat oven to 350 degrees. Combine all > ingredients in a large bowl and mix well. Spoon > zucchini mixture into a 10 inch glass pie or quiche > plate that has been coated with vegetable cooking > spray. Bake for 45-50 minutes or until golden > brown. Cool for 15 minutes before slicing. This > stores well as a leftover for lunch the next day > also. > Quote Link to comment Share on other sites More sharing options...
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