GUEST BLOG - Easy Crustless Summer Zucchini Pie

-

We moved last fall into a wonderful new community and have so many awesome new neighbors who have become friends. We have a community garden and have our own 8x8 plot that is starting to flourish with so many fresh organic vegetables. Our nexr door neighbor/ friend Alison made this delicious Zucchini pie with vegetables from her garden! The recipe is from blogger AmbitiousKitchen.com. I can't wait to make this myself! 




Ingredients

  • Cooking spray
  • ½ tablespoon olive oil or avocado oil
  • 3 cloves garlic, minced
  • 1 bunch green onions, diced (reserve some green scallions for topping)
  • 1 cup sliced baby bella mushrooms
  • ¾ cup grape or cherry tomatoes, halved
  • ½ small red bell pepper, diced
  • ½ cup sweet corn, fresh or frozen
  • 1 medium zucchini, sliced into ¼ inch rounds
  • Freshly ground salt and black pepper
  • 6 large eggs
  • ¼ cup unsweetened almond milk (or any milk)
  • 2 tablespoons sifted coconut flour (or sub 1/4 cup regular flour)
  • 3-5 large basil leaves, julienned
  • 1 cup shredded sharp cheddar cheese, divided

Instructions

  • Prep the pan. Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan) with nonstick cooking spray.
  • Cook the veggies. Add olive oil to a large skillet and place over medium high heat. Once hot, add garlic, green onions and sauté until fragrant. Then add in mushrooms, tomatoes, red bell pepper and corn; season with a little salt and pepper and cook for a few minutes until the mushrooms begin to soften. (We're not cooking the zucchini!) Remove veggies from heat and set aside.
  • Whisk the egg mixture. In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
  • Assemble the pie. Add all of the veggies (including the zucchini) to the greased pie pan and spread out evenly. Next pour your egg mixture over the top of the veggies. Sprinkle the top with remaining ½ cup shredded cheddar cheese.
  • Bake & serve. Bake for 35-50 minutes or until egg sets, puffs up, and becomes slightly golden. Remove from heat and allow to cool for 10 minutes before cutting into 6 slices. Allow pie to completely cool before covering and storing in the fridge.


Comments

Post a Comment

Popular posts from this blog

Robke's Famous Pork Chop Martini

-
Image
 From the TODA Y show Chef  Louis Salvaggio from Robke's restaurant on Long Island.  I love this dish because it takes away all the margin of error with pan-fried pounded pork chops. They're nearly impossible to undercook or overcook, and they soak up that beautiful tangy cherry pepper sauce. This was so good and we can't wait to make it again!  2 (10-ounce) bone-in rib pork chops (we only had boneless) 1/2 cup all-purpose flour  4 eggs, beaten (only used 1) 2 cups fine panko breadcrumbs 1/2 cup olive oil or enough to coat the bottom of a large frying pan  1/4 cup hot and sweet cherry peppers, halved and seeded, plus the juice  1 clove garlic  1 tablespoon red wine vinegar  1 lemon, juiced  1/2 cup chicken broth  salt and freshly ground black pepper, to taste  2 tablespoons butter  1/2 cup grated Parmigiano-Reggiano  1 tablespoon chopped parsley, to garnish 1. Start by trimming and cleaning your pork chops. Pound them...
Read more

Siri Daly's Sticky Ham Sandwiches/ Sliders GUEST BLOG

-
Image
Guest blog recipe by Katie for her friends party on New Years Eve. Siri demoed this on THE TODAY SHOW.  She said they were a huge hit and did't last long! 1/2 cup (1 stick) unsalted butter 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon poppy seeds 1 package small sweet Hawaiian buns 1 pound sliced ham 1 pound sliced Swiss cheese 1. In a medium saucepan, bring butter, dry mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan.  Lower heat and let simmer for a few minutes. Set aside.   2. Slice buns in half and assemble sandwiches by adding desired amounts of ham and cheese. Place in a small baking dish (it helps if they fit snugly in there) and pour sauce all over, using a spatula to make sure they are all coated.  Cover with foil and let marinate in fridge for at least one hour, or overnight.  3. When ready to bake, preheat oven to 325ºF. 4. Bake sandwiches for 10...
Read more

Michael Symon's Ricotta Meatballs

-
Image
YUM YUM YUM !!! Michael made this back in May on the Today show and again finally getting around to making it! I made the full recipe - which made 22 meatballs. I prepared it to thru the browning meatball stage then saved 4 for meatball subs the next day and froze the rest in small b atches to have over pasta or his Mascarpone polenta in the future. We wished we had more than we did for the meatball sub lunch and Kevin kept commenting how good they were. We will definitely be defrosting for pasta this week!! I took a bite so you could see how fab the meatballs were. UPDATED PIC of meatball on fresh pasta! Pomodoro sauce 1/4 cup olive oil 1 small onion, finely diced (about 1 cup) 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1 small bundle fresh oregano 1 small bundle fresh thyme Two 15-ounce cans whole peeled tomatoes, crushed with your hands Basil, to garnish Meatballs Olive oil Kosher salt and freshly ground black pepper 1/2 cup mince...
Read more