Zucchini Pie

[Guest guest]

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.

 

 

" A smile is a curve that sets all things straight. "