Gothic Granola

Z | Zucchini Pie

What do you do with a big zucchini

What do you do with a big zucchini
What do you do with a big zucchini
Fresh from grandma’s garden?
 
Bake it in a pie until it’s tender
Bake it in a cake for sweet-tooth splendor
Whirl it into mush in a high-speed blender
Holy cats, I’m starving!
 
 Zucchini Pie | Gothic Granola

 
Plentiful, prodigious zucchini, meet pie, cake, and pasta sauce or soup base.
 
Zucchini Pie
Modified from my grandmother’s recipe
 
Makes one 9-inch pie
Note: Crust and filling can both be assembled separately the night before baking.
Crust:
1 1/2 cup walnuts
1/4 cup brown rice flour or sticky rice flour
1/2 cup cornmeal
2 tablespoons coconut oil, solid
 
Filling:
1 teaspoon olive oil
1 large onion
1 medium zucchini
1 medium summer squash
 
12.3 ounces silken tofu (firm)
1 small clove garlic
7 leaves fresh basil (or 2 tablespoons of vegan pesto)
1 ½ teaspoons dry or wet mustard
1 ½ teaspoons apple cider or white wine vinegar
 
Preheat oven to 375 degrees Fahrenheit and grease a 9-inch glass pie plate (if baking right away).
 
Toast the walnuts in preheating oven, about 8 minutes (or microwave for one minute).  Set aside.
 
Heat oil in pan over medium-high heat.  Dice onion and slice zucchini and summer squash to desired size (one-inch square flat pieces or smaller, at a minimum).  Sautee onion for about five minutes, until it begins to turn translucent, and then add the vegetables.  Cook on high until zucchini and squash begin to turn translucent.  Remove from heat and set aside.
 
In food processor, pulse walnuts to break them into pebble-sized bits.  Then add all the other crust ingredients and process until they stick together when pressed.  Press into pie plate and set aside.
 
Without wiping out food processor, pulse all ingredients from tofu through flaxseed.  In a separate bowl, combine tofu mixture with zucchini mixture.  Pour into piecrust.  Bake on the centre rack for 45 minutes or until the middle is set and doesn’t jiggle.  Cool in partially open oven for 15 minutes then remove and cool on a rack.  Serve room temperature or chilled.  Store in fridge.

 


 
 
Wikimania tomorrow!

One Thought on “Z | Zucchini Pie

  1. Pingback: Avocados & Aggression | Gothic Granola

Leave a Reply

Your email address will not be published. Required fields are marked *

Post Navigation