Make-Ahead Zucchini Pie
It does not look like much, but this is a surprisingly yummy low-carb recipe. I could see spreading it thin and, on the second day, using it as a gluten-free pizza crust before piling on the goodies.
Ingredients:
For each person you will want:
1 T. butter
1 medium zucchini, grated
1 t. chopped fresh parsley
1 t. minced onion
(1 t. dried mushroom powder, for more umami)
2 small eggs (or 1 extra large egg)
1/3 c. grated Cheddar or Parmesan
1/4 c. cornmeal
Pepper / hot sauce to taste
Instructions:
- Put the grated zucchini in a colander, salt it, and let it sit for 10-20 minutes.
- Preheat the oven to 350 degrees.
- Melt the butter in your casserole dish.
- In a bowl, whisk remaining ingredients.
- Squeeze the water out of the zucchini, and whisk into the batter.
- Pour into hot casserole dish and bake just until browned on top.
- Let cool, cover, and chill in the fridge overnight.
- The next day, reheat before serving.
If you eat this the first day, the flavours will not have melded, and the texture may seem a little gritty. The second day, however, the flavour is much improved and the texture is perfect. This makes for a tasty comfort food when you know you will be short on time the following day but will want to have a nice main dish to heat up while you are making your salad!
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Shucky's Kitchen 