As a child of the Midwest I have memories of eating zucchini almost daily during late summer. It found its way into breads, soups, skillets, and casseroles. So ubiquitous was this vegetable that when I was in my early teens I spent a productive chunk of time writing a book with my cousin Julie called “101 Things to Do with Zucchini.” I don’t recall much of the book other than our suggestion to put a zucchini on your upper lip and one on your lower lip and then go to the ballet.
This was before the internet, folks.
Zucchini doesn’t get quite as out-of-hand here in Colorado, though it remains abundant in late summer. We had some nice summer squash plants going that were shredded by our adorable chickens when we took a little vacation and they demonstrated their displeasure by jail-breaking a fence and digging up the garden. They are soooo cute. Despite this, we have had a good amount of zucchini to work with from our C.S.A. share and from the farmers’ market. Through that abundance this really simple pie was born, my grain-free version of a childhood favorite.
Other than shredding the zucchini this involves nothing more than stirring things together and dumping the mixture into a pie pan to bake. The texture is light but sturdy and the pie cuts into neat wedges that you can also serve at room temperature as an appetizer. It’s also great drizzled with romesco sauce or some fresh salsa.
- 2 medium zucchini, shredded (about four cups)
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper (optional)
- 2 tablespoons dehydrated chopped onion (or 1/4 cup finely chopped fresh onion)
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 5 large eggs
- Preheat the oven to 375 degrees.
- Mix together the shredded zucchini, almond flour, Parmesan, crushed red pepper, dehydrated onion, salt and garlic. Whisk the eggs and then stir them into the zucchini mixture.
- Lightly oil a 9-inch pie tin. Spread the zucchini mixture evenly into the tin. Bake for 30 minutes, or until the edges of the pie are golden and the center is set.
Note that the pie pictured is really yellow because everything I make with eggs from our hens ends up sort of a neon yellow. If you are using store eggs it will be toned down a bit.
You can make this dairy-free if you prefer, just leave out the Parmesan and add a little more salt. It’s also really pretty to put slices of fresh tomato on the top before baking.
Thanks for reading,