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EASY ZUCCHINI PIE
This makes a lovely and unusual side.
I like to serve it with sour cream. Grated zucchini is not something you think of when making a vegetable side other than in fritters.
3 cups grated zucchini (750 mL; 500 g)
1 onion, grated
11/2 cups
grated Cheddar cheese (375 mL)
(use 2 tbsp coconut flour and the rest almond flour)
1 tsp baking powder (5 mL)
4 eggs
1/2 tsp salt (2 mL)
1/2 tsp black pepper (2 mL)
1/2 cup grated Cheddar cheese (125 mL)
Preheat oven to 400°F (200°C).
In
large bowl, combine zucchini and onion along with 11/2 cups
(375 mL) Cheddar, 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 1/2 cup
(125 mL) grated Cheddar 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
FOR MORE LOVELY VEGGIE DISHES: CLICK HERE OR HERE