Zesty Zucchini Pie 

I love zucchini. Every week I buy them in large portions and work on several different recipes including a pie very now and again. Last week I messed up a perfectly good pie by adding a flaxseed mix which did not go well with my original recipe. So this one, I kept very simple, adding cage free eggs, zucchini chopped up with onions, cayenne, garlic and sea salt. A dab of heavy cream and shredded cheese. On my next go around, I would love to add Daiya Cheese and soy milk just to see if I can get it a tad bit healthier. This one tasted much better than last week's disaster. 

What you need: 

Fresh Zucchini

Chopped onions

Heavy Cream - 1/3 cup

2 cage free eggs

1/2 cup of Shredded Cheese

1 tsp of cayenne pepper

1 tsp of garlic powder

1 tsp of sea or kosher salt

Store bought Pie Crust (or make your own!) 

Directions: 

1. Soak the zucchini in a water wash (part water, part apple cider vinegar for 20 minutes before using). After the soak, drain the water and prep the zucchini by cutting it or using a spinalizer to have thin ringlets of zucchini prepped for the pie. 
2. Chop 1/2 of a onion, set aside. 
3. Take out your store bought pie crust and let it get to room temperature, then start layering the zucchini, onions, and seasonings. 
4. Add 1/3 cup of the heavy cream and part of the shredded cheese. In addition, whip 2 cage free eggs and add to the pie, making sure that all are mixed evenly. Keep adding shredded cheese on the top of the pie. 
5. Bake at 425 degrees for 1 hour. 
6. Serve with a simple salad or eat as a snack. It's yummy! 

(c) 2013 by Pam Osbey 

All Rights Reserved