Zucchini Pie

Several days ago my eldest daughter asked me if I could make "that zucchini pie you used to make." I stared at her blankly. I had no idea what she was referring to. It took me a few minutes, but I finally dredged up a memory of a dish that I used to make for my kids. I made it a lot.

This recipe, created by Donna, the owner of the Yahoo vegetarian_group, is a really great recipe. It's similar to a frittata or crust-less quiche, but uses egg whites, and loads of zucchini and other veggies. But you can easily change up the veggies to use whatever you want. It does contain eggs and cheese, but you can make it vegan by substituting egg replacer and your favorite faux cheese. It is delicious at room temperature and was a staple in my kids lunchboxes, back when I made their lunches. It was always a favorite and my kids have been known to fight over the last slice. How could I have forgotten about it?

I made this one last night, took a photo, placed a towel over it to cool, and then went off to bed. I am so glad that I took a photo right out of the oven, because when I got up this morning, it was missing two large slices. I suspect they ate it for breakfast, because today is parent-provided hot lunch day at school and I gave each of them $6 to buy lunch.

So, thanks to Donna for a really great recipe! If you join the yahoo group, they have a huge files section full of a ton of recipes submitted by members.

Another nice feature of this recipe is I get to use my fluted ceramic quiche pan. I can't remember where I got it, but this is pretty much the only thing I use it for. By the way, this is my version of the recipe, which is mostly identical to hers, with the one exception that I also grate the onion. I also add a lot more fresh basil. I keep a basil plant over my kitchen sink at all times. This can be prepared in one bowl - at least that's the way I do it. :)

Zucchini Pie

• 3 cups grated zucchini
  
• 1 grated carrot (optional, but I like to include it)
  
• 1 grated onion
  
• 1 cup flour (whole wheat or white)
  
• 1 cup grated provolone or mild cheddar (or substitute another cheese or faux cheese)
  
• 1/4 cup canola or vegetable oil
  
• 3 egg whites beaten (or egg replacer to equal - I don't bother beating the egg whites)
  
• 3 Tbsp grated Parmesan (you can omit this, but I use it)
  
• 2 tsp chopped basil, parsley or chives (dried or fresh - I use fresh basil, and more of it)
  
• 1 tsp baking powder
  
• 1 tsp salt (regular, kosher, or sea salt)
  

Preheat oven to 350° F. Combine all ingredients in a large bowl and mix well. Spoon zucchini mixture into a 10 inch glass pie or quiche plate that has been coated with vegetable cooking spray. Bake for 45-50 minutes or until golden brown. Cool for 15 minutes before slicing. This stores well as a leftover for lunch the next day also.

Notes:

I slice it, wrap each slice individually, and place them in the fridge where the kids can just grab one. By the way, this is not a favorite recipe of mine. I am not a big lover of egg-centric dishes, so I generally make it just for the kids.