Zucchini Pie/Quiche THM S, Gluten Free, and Sugar-free

Zucchini is one of the most prolific vegetables you can grow in your garden. Once they are picked they can be use in almost any vegetable side dish and even transformed into cakes, cookies and bars. I try and pick zucchini small…no larger than 10-12 inches but occasionally some get over looked.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

My favorite zucchini plants are the ones that give dark green zucchini…called Black Beauty . These is a very prolific kind and will keep producing all season long.

One of the reasons for picking zucchini young is that you will not need to peel the skin. Just grate and use. You can also use yellow squash in this dish as the texture is very similar.

If I want this dish as a main course dish, I will add browned, drained Italian sausage just before pouring it into the baking pan. Served with a salad this quiche becomes a very filling main dish.

I baked the quiche/pie until the top was crusty and slightly browned. The inside will still be moist from the zucchini. Our family loves this dish in the summer time.

Below are a few of my favorite zucchini recipes. There is so much you can do with zucchini!

Zucchini Pie/Quiche THM S, Gluten Free, and Sugar-free

• 3 1/2 cups finely shredded zucchini
• 1/2 cup finely diced onion
• 1 cup THM Baking Blend
• 2 teaspoons baking powder
• 4 eggs, beaten
• 1/2 cup melted butter
• 1 cup shredded cheddar cheese, reserve 2 tablespoons for garnishing
• 1/2 teaspoon black pepper
• 3/4 teaspoon salt
• parsley
• Preheat oven to 350 degrees F. Prepare a 9-inch deep pie plate or a 10-inch quiche pan by spraying it lightly with Pam butter spray. Set aside. Combine grated zucchini and onion together in a large bowl. Add baking blend and baking powder. Beat eggs well. Add eggs, butter, 7/8 cup of cheese, pepper, and salt to zucchini mixture. Stir well. Pour into the prepared pan. Sprinkle with reserved cheese and parsley. Place quiche in oven. Bake for 35-40 minutes or until quiche is browned. Remove from oven. Allow to set for 10 minutes before serving. Serves 8 .

I combine the shredded zucchini and the chopped onions together in a bowl. My preference is finely grated zucchini but you can also grate it coarser if you prefer.

This is what the mixture should look like when everything is mixed together. It will be a thick batter. You can vary the kind of cheese you use…I have used Mozzarella, Smoked Cheddar, Parmesan, or a mix of a few kinds.

I spread the zucchini mixture in my quiche dish. Then I sprinkle it with parsley and reserved cheese. Now it is ready for the oven.

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You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.