Updated: Aug 9
Celebrating the beautiful bountiful harvest from our home garden with this delectable dish: a crustless, gluten-free zucchini pie! Jump to the Recipe
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!
Joe and I have been on a rollercoaster of a journey when it came to creating our home garden. It took us two failed summer seasons to really learn what works and doesn't work in our backyard. The biggest lesson was that growing seeds straight in the ground does not work for the land our New Jersey home residences on.
While we were all stuck at home in 2020, Joe and I spent the summer researching and plotting out our new garden designs after a groundhog and many voles had a feast with our small harvest. That is when we fell upon the idea of building raised beds.
As of 2023, we now have three raised beds, a herb table, installed a sprinkler system, began a tree farm, and are now plotting out how to add even more beds to the space.
We have been rotating the veggies we grow each season. We have experimented with a lot of different types of plants, learning what plant to grow at what season, and where our growing strengths are. The one veggie we always grow during the summer season is zucchinis. We have remarkable success with them and sometimes even let them get out of hand with how big they can grow.
We do have a handful fo zucchini recipes we rely on when trying to use up the garden's harvest, but this one recipe in particular is my favorite. It is a quick and easy recipe, which is perfect to whip up during the week. You can cook it in a circular pie pan or a square baking dish to create zucchini pie squares as an appetizer for your next summer dinner party.
I have recently learned that if you change the egg ingredient for a half a cup of dairy-free milk, the recipe creates this zucchini stuffing type of consistency. Seriously, I cannot get enough of this recipe and I hope you enjoy it as much as I do!
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 zucchinis)
1 red onion, diced
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.