Zucchini Onion Pie

[Guest guest]

Zucchini Onion Pie

 

1/2 cup bulgur

1/4 teaspoon salt

3/4 cup boiling water

1 tablespoon olive oil

3 large onions, thinly sliced

3/4 cup firm tofu

1 1/2 cups milk

3 tablespoons whole-wheat pastry flour

1 teaspoon salt

1/3 teaspoon nutmeg

1/4 teaspoon black pepper

1 1/2 tablespoons couscous

1 large zucchini, thinly sliced, about 2 1/2 cups

sprinkle of paprika

 

Mix bulgur and 1/4 teaspoon salt in bowl, then stir in boiling water. Cover and

let stand until all water is absorbed, about 20 minutes.

Heat olive oil in large nonstick skillet and saute onions until browned, about

15 minutes. Stir frequently to prevent sticking. Remove from heat.

Combine tofu, milk, flour, 1 teaspoon salt, nutmeg and black pepper in blender.

Blend until smooth. Add to onions, along with couscous, and stir to mix. Preheat

oven to 350 degrees. Spread bulgur in 10-inch pie pan, then cover it with sliced

zucchini. Spread onion mixture evenly over the top, sprinkle with paprika, and

bake until set, about 45 minutes.

Makes 8 servings.

 

 

The best gets better. See why everyone is raving about the All-new Mail.

 

 

[Guest guest]

Is there anything that could be substituted for the tofu in this recipe? What

purpose does it serve?

 

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Zucchini Onion Pie

 

1/2 cup bulgur

1/4 teaspoon salt

3/4 cup boiling water

1 tablespoon olive oil

3 large onions, thinly sliced

3/4 cup firm tofu

1 1/2 cups milk

3 tablespoons whole-wheat pastry flour

1 teaspoon salt

1/3 teaspoon nutmeg

1/4 teaspoon black pepper

1 1/2 tablespoons couscous

1 large zucchini, thinly sliced, about 2 1/2 cups

sprinkle of paprika

 

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Kat_Doyle (@earthlink.net)