Wednesday, 9 August 2017

Zucchini Pie

You can never have too many zucchini recipes. This delicious recipe from Sharon Pattison can be made as a gluten-free dish and is tasty served hot or at room temperature.

2 cups shredded zucchini
1 onion diced
1/2 cup grated sharp cheese such as Gouda, Swiss, or old cheddar
1 cup flour or gluten-free flour such as chick pea, sorghum or buckwheat
1½ tsp baking powder
½ tsp salt
1 tsp sugar
3 eggs, beaten
½ cup olive oil
1/3 cup grated parmesan cheese

Mix dry ingredients together and mix with onions and zucchini. Fold in grated cheese. Mix eggs and oil and blend into zucchini mixture.
Pour into a greased pie plate. Sprinkle with parmesan cheese and bake in a 350 degree oven for 35 - 45 minutes or until a knife inserted comes out clean.
Let cool for 10 – 15 minutes before serving.

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