Guest guest Report post 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 Share this post Link to post Share on other sites
Guest guest Report post 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 Share this post Link to post Share on other sites
Guest guest Report post 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 Share this post Link to post Share on other sites
