Sunday, July 26, 2020

Zucchini Pie with Quinoa Crust

After 20 years of gardening I finally have a zucchini crop to write home about.  I grew these from seed and I'm so proud of how they have grown.  The weeds also look pretty healthy. {sigh}

But now I have refrigerator full of zucchini and I'm trying to get creative with ways to use it all.  For sure I'll be making my all time favorite Zucchini Soup and I found a great recipe for zucchini bread using coconut flour with a cinnamon walnut and a double chocolate variation which I'll be sharing soon.  And I have several other great zucchini recipes I've written about over the years.  Search "zucchini" in the search bar to find them.

But this zucchini pie is definitely a great way to use a couple of them, along with corn and tomatoes which are coming into full swing as well.  You can make the quinoa crust or use a store-bought pastry crust, or even omit the crust altogether and bake in a casserole dish.  So delicious!

Zucchini Pie with Quinoa Crust
Serves 4

Quinoa crust:
2 cups cooked quinoa (from about 1/2 cup uncooked)
1 egg

4 cups zucchini, thinly sliced 
1/2 cup corn cut from about 3 ears of fresh corn on the cob
1 cup sweet onion, diced 
1 tablespoon olive oil
1 ⁄ 4 cup flat leaf parsley, chopped 
2 garlic cloves, chopped 
1 teaspoon dried herbes de provence or 1-2T fresh herbs (oregano, thyme, savory, rosemary)
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
pinch cayenne pepper (optional)
1 tablespoon Dijon mustard 
2 eggs 
5 ounces mozzarella, shredded 
1 ounce parmesan cheese, grated
2 ounces ricotta cheese
Two medium tomatoes, thinly sliced

Preheat oven to 375 degrees. Combine cooked quinoa, egg, salt and pepper in a bowl.  Spread onto the bottom and sides of a 10" pie pan.  Cook for 20 minutes, remove from oven, and let cool.  Saute zucchini, corn, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat and transfer to a large bowl to cool slightly. Beat the eggs and then add the cheeses to the beaten eggs. Pour into the veggies and combine. Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Arrange tomato slices on top and drizzle with additional olive oil and salt and pepper.  Bake for 35-40 minutes.


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