Zucchini Pie - great recipe

[Guest guest]

ahhhh, donna's zucchini pie. i love this recipe. i

make it quite often now. the last time i made it, i

used rice mozzarella shreds and added some chopped

artichoke hearts......it was great. i've subbed spelt

flour for wheat flour and it turned out fine. i add

fresh cilantro instead of basil or parsley. you

really can't lose with this recipe.

susie

 

--- purplepassion <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.

>

>

>

>

> What you want to see, you can't.

> What you think you see, isn't. (:- O

>

>

>

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