Monday, June 15, 2009
This is a recipe for Zucchini Pie by my pal Liz in New York, who bakes it and serves it in her bento box lunches quite frequently. It's a cross between a veggie loaf and a healthy quiche. Since I made chick pea flour zucchini bread earlier in the week, I had another zucchini waiting to be used, more chick pea flour of course, and her recipe in mind. I'm finding the chick pea flour really tasty, and the high protein and fibre is an added bonus.
This would be both a good vegetarian main dish and a good side dish as well, actually. I served it with a piece of grilled rainbow trout, so this acted as my "vegetable stuffing on the side." If you're planning to grow zukes in your garden this year, take note. This will help use up your bounty.
This is a hard to fail recipe. She uses more or less cheese depending on what she has, more or less veggies, depending on what she has, and less oil. You really just need enough liquid to bind the batter together. When it looks gloppy and moist and the veggies are coated, it's ready to go into the oven. This is what I put into mine:
CAN'T SCREW IT UP ZUCCHINI PIE
1 large thinly sliced zucchini
1 grated carrot
1 small onion chopped
1 small diced yam
1 handful of torn oyster mushrooms
1/3 cup whole wheat pastry flour
1/3 cup fine ground corn flour
1/3 cup chick pea flour
1 cup grated mild cheddar cheese
1 rogue slice of Lite Jarlsberg cheese from the deli drawer
1/4 cup canola oil
2 egg whites and 1 whole egg, beaten
1 handful of grated parmesan
1 handful of chopped fresh herbs (I used basil, parsley, thyme, oregano and chives)
1 teaspoon baking powder
A few liberal shakes of Penzey's Sandwich Sprinkle and Mural of Flavor seasoning (basically more herbs and garlic salt)
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. I used an IKEA loaf pan -- they are quite longer than your average loaf pan by a wide margin so it spread out as shallow as a pie pan and worked fine. Bake for 45-50 minutes or until golden brown. Cool for 15 minutes before slicing.