Gluten Free Zucchini Pie


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Zucchini I’ve been blessed abundantly this year with gifts of large zucchini.  I first started experimenting with this veggie last year, since I’ve been challenged overall with a lack of tastes for the squash family (but I’ve gotten SO much better!)  Here in Ohio, they can grow to mammoth proportion, and one plant can literally produce about a hundred zucchini!

After receiving this amazing zucchini that I just knew I’d find a way to like, I asked for help several weeks ago via our Facebook page.  I received lots of great ideas and recipes!  

Recently, some dear friends had me over for a GGF dinner (free of gluten, grain, and soy, and my friend also happens to be vegetarian), and I can honestly say that not only did I feel like a princess (thank you, Steph and Jen), I absolutely fell in love with this zucchini dish!  Not only is it simple to prepare, it keeps well for make-ahead and provides several nice sized portions.

Mix ingredientsWhat’s Needed

    • 3 cups grated zucchini
    • 1 small onion, finely chopped (sweet, yellow, or red)
    • 1 cup almond flour
    • 1 cup grated provolone cheese (or any white cheese:  mozzarella, muenster, swiss)
    • 3 eggs, beaten
    • 1/4 cup pure olive oil (I like Kasandrino’s the best!)
    • 4 tablespoons grated Parmesan cheese
    • 2 teaspoons chopped fresh basil
    • 1 teaspoon grain free baking powder (Haines is the only one I’ve found)
    • 1 teaspoon sea salt (don’t forget to check the label for hidden ingredients)
    • 1/2 teaspoon ground black pepper

Final zucchini pie presentationMethod:

  1. Preheat the oven to 350 degrees
  2. Separate out 1 tablespoon of the Parmesan cheese; place everything else into a large mixing bowl
  3. Butter-coat a 9 or 10″ pie plate
  4. Spoon the mixture into the pie plate
  5. Bake for 50-55 minutes or until golden brown on the top 
  6. Sprinkle the top with the remaining Parmesan cheese
  7. Cool 10-15 minutes before slicing

 

Tips and steps in pictures:

  • Grate the zucchini (although this can be done in food processor, it was actually very easy with a hand grater):

Grating Zucchini

 

  • Measure out 3 cups of grated zucchini and drain in cheesecloth or paper towels:

Measuring ZucchiniDraining zucchini

 

  • Combine all of the ingredients

Zucchini pie ingredientsusing Kasandrinos to make zucchini pie

  • Butter the pan

Buttering the pan for zpie

  • Bake until golden brown, then sprinkle with one tablespoon Parmesan cheese 

Bake until browned

Baked Zucchini pie

 

Enjoy!

~GGF Gourmet 

 

 

 

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