This pie looks nice baked in a cheesecake type spring form pan and decorated on top with slices of zucchini and fresh herbs. You can use other cheese - I've made if before with half gouda and half goat cheese. This one just good aged parmesan and a old cheddar. We ate it before a picture of the baked pie was ever taken! I'll an update with a photo shortly.
Makes one pie - 6 servings
3 cups zucchini, diced - 750 ml
4 eggs, medium
1/4 cup olive oil - 60 ml
1/2 cup onion, diced - 125 ml
1 cup whole grain flour - I used sorghum - 250 ml
1 1/2 tsp baking powder - 7.5 ml
1/4 tsp salt - 1.25 ml
1/2 tsp black pepper, freshly ground - 2.5 ml
1 tsp sugar or honey - 5 ml
2 Tbsp parsley, fresh, chopped - 30 ml
1 Tbsp basil, fresh, chopped - 15 ml
1/3 cup parmesan cheese, shredded - or other hard grating cheese like Romano - 75 ml
1 cup cheddar cheese, extra old, shredded - 250 ml
1. Chop the zucchini. You need 3 cups. I used a bit more per pie. Set aside some nice slices for the top if you have enough.
2. Puree the eggs, onion, olive oil, diced onion, flour, baking powder, sugar/honey, salt, pepper and fresh herbs in blender or food processor.
3. Pour into a large bowl. Stir in the grated cheese. It is a stiff batter. Pour into an 8 x 8" greased pan or deep dish pie plate. I also make this in a spring form pan - like one you'd use for a baked cheese cake. Decorate top with some squash slices and fresh herbs pressed into the batter.
NUTRITION FACTS (per 1/6th pie): 320 calories, 21 g fat, 7 g saturated fat, 135 mg cholesterol, 420 mg sodium, 20 g carbohydrate, 3 g fibre, 14 g protein. %Daily Values: 8% vitamin A, 25% vitamin C, 25% calcium and 10% iron. %DV are based on a 2,000 calorie diet
(c) Nancy Guppy, RD, MHSc.
Visit my website to find out more about online nutrition counselling. http://nancyguppy.com/