Hi DeDe Zucchini Pie flour question

[Guest guest]

It's a good recipe. use 3/4 cup wheat flour, that's what I do when I

make it

 

Leslie

 

, Dede Greenberg

<meesoosmom wrote:

>

> Thanks Donna ! and Ani for " the vouch " ! I'll try it as soon as

I get some zucchini. We don't use white flour - any certainty about

what the adjustment should be?

>

> Dede

>

> apples_n_melons <apples_n_melons wrote:

> I can vouch for this recipe. I make it at least twice a

month. It's

> a family favorite.

>

> Ani

>

> , Donnalilacflower

> <thelilacflower@> wrote:

> >

> > 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.

> >

> >

> >

> >

> >

> >

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