Celebrating the beautiful bountiful harvest from our home garden with this delectable dish: a crustless, gluten-free zucchini pie!
Bursting with the flavors of freshly harvested zucchini and free from gluten, this pie is a wholesome and satisfying option for those seeking a nourishing and delicious meal. Join us as we transform our homegrown zucchinis into a delightful pie that's as flavorful as it is nutritious!
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Joe and I embarked on a gardening adventure that was equal parts thrilling and frustrating. After two unsuccessful summers, we finally cracked the code for our New Jersey backyard. Our biggest discovery? Direct seeding just wasn't cutting it for our soil.
Stuck at home in 2020, we spent countless hours researching and planning our garden revamp. After a particularly devastating encounter with a groundhog and a horde of voles, the solution became clear: raised beds. This innovative approach promised to protect our plants from hungry critters and provide a more controlled environment.
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As of 2023, we now have three raised beds and an herb table, installed a sprinkler system, began a tree farm, and are now plotting out more opportunities of how to plant more in our yard.
We've turned our garden into a rotating cast of characters, planting a variety of veggies each season. Through trial and error, we've learned which plants thrive in our backyard and at what time of year.
One summer staple that always delivers is zucchini. These prolific plants have a knack for surprising us with their size. Sometimes, it feels like they're competing for the title of 'Biggest Zucchini in the Neighborhood'!
When it comes to zucchini overload, I've got a go-to recipe that's a lifesaver. It's quick, easy, and perfect for a midweek meal: our zucchini recipes!
Whether you prefer a classic pie or bite-sized squares for your next summer gathering, this zucchini recipe is a winner. And here's a little secret: swapping half the eggs for dairy-free milk turns this recipe into a creamy, stuffing-like dish that's absolutely delicious.
Trust me, you'll be hooked!
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Zucchini Pie
Ingredients
1 ¼ cups all-purpose gluten-free flour
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon sea salt
½ cup nutritional yeast
½ teaspoon basil, fresh or dried
1 teaspoon parsley, fresh or dried
4 eggs, beaten
½ cup olive oil
3 cups zucchini, diced (about 2 medium-sized zucchini)
1 red onion, diced
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Directions
Preheat your oven to 375°F (190°C) and lightly grease a pie dish.
In a mixing bowl, whisk together all the dry ingredients, from the flour to the parsley.
Add the beaten eggs and oil to the dry mix and stir until fully combined. It should create a pancake batter-type of consistency.
Toss in the zucchini and red onion until even distributed into the batter.
Transfer the batter to the prepared pan and bake in the oven for 40 minutes or until the top is golden brown and the center is set.
Remove the pie from the oven and let it cool slightly before slicing.
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