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Saturday, August 19, 2017

EASY ZUCCHINI PIE






EASY ZUCCHINI PIE

This makes a lovely side.  I like to serve it with sour cream.  I made this with Monterey Jack cheese, but I’m pretty sure this would be even better with Cheddar cheese and that's how I will make it next time, I think.

3 cups grated zucchini (750 mL; 500 g)
1 onion, grated
11/cups grated Cheddar, OR (375 mL)
  Monterey Jack cheese
3/cup Gluten-Free Bake Mix 2, OR (175 mL)
  (use 2 tbsp coconut flour and the rest almond flour)
1 tsp baking powder (5 mL)
4 eggs
1/tsp salt (2 mL)
1/tsp black pepper (2 mL)
1/cup grated Cheddar, OR (125 mL)
  Monterey Jack cheese

Preheat oven to 400°F (200°C).

In large bowl, combine zucchini and onion along with 11/2 cups (375 mL) Cheddar, OR Monterey Jack cheese, Gluten-Free Bake Mix 2 and baking powder. 

In small bowl, beat eggs with fork, adding salt and black pepper.  Add to vegetables and stir to combine well.  Turn out into a 1-qt (1 L) casserole dish.  Spread evenly and sprinkle 1/cup (125 mL) grated Cheddar, OR Monterey Jack cheese over the top. Bake 25 to 30 minutes, or until set and turning brown around the edges.  Let stand 5 minutes before cutting.

Yield:  8 servings
1 serving
215.5 calories
13.0 g protein
15.8 g fat
1.1 g fiber
4.1 g net carbs


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For other great Low-Carb, Gluten-Free recipes by the team & me: