by Sandy Kirby Quandt
This super simple, delicious Gluten-free Zucchini Pie recipe was adapted from Mary McLaren’s recipe found in the Lone Star Country Dancers Cookbook. courtesy Blind Pig and the Acorn.
Because g-f frozen pie crusts tend to be on the small side, I used two defrosted crusts to line a 9-inch deep dish pie plate. One g-f crust fit on the bottom of the pie plate. I used the other crust to form the sides of the pie. Wet your finger with water and press the cracks together to get a smooth crust.
- 4 cup thinly sliced zucchini
- 1 cup chopped onion
- ¼ cup butter plus 1 tablespoon
- 2 teaspoon parsley flakes
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon basil
- 2 teaspoon mustard
- 2 eggs
- 8 ounces shredded mozzarella cheese
- Gluten-free pie shell
Spread mustard on bottom of crust and set aside. I used Bavaria sweet mustard, and it made the pie extremely tasty.
Cook zucchini, onion, and butter for 10 minutes. Stir in parsley, salt, garlic powder, pepper, and basil.
Combine eggs and cheese and add to zucchini mixture. Stir well and pour into prepared crust.
Bake at 375 for 20 minutes or until lightly browned.
Let stand 10 minutes before serving.
I wish you well.
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