Crustless Zucchini Pie

Italians love vegetables and we use some of the same ones over in recipes. Crustless Zucchini Pie comes from throwing it all into a pan and letting the oven do the work. I have put this on the barbecue in a tin foil pan and it also works. Today the weather is a little rainy; and so it goes into the oven. This pie is crustless and makes an excellent appetizer as well as a main.

I am still reading “The Blue Zone” book and it all makes sense. Our diet should consist of more vegetables and whole grains. This isn’t something new. I think the problem for most people is the “how do I make those vegetables appealing and not boring?”, especially when cooking for children. I like this dish because it is kid friendly. Presented and cut as squares, I added extra cheese to entice my grandson and it’s kid tested and approved.

Another favourite bake of mine https://recipesatmytable.com/zucchini-potato-and-eggplant-bake/

Ingredients

4 medium zucchini
1 tsp mediterranean salt
6 tablespoons olive oil
1/2 cup corneal
1 large onion
1 cup goat cheese feta
2 large eggs
salt and pepper to taste
1 tbsp Italian seasoning
4 tablespoons seasoned bread crumbs
2 tablespoons parmesan cheese
1 tablespoon olive oil

Process

Use a box grater and coarsely grate the zucchini. Add 1 tsp salt and toss. Let it rest in a colander for about 1/2 an hour.

Use some paper towels and squeeze all the water out of the zucchini.

In a large bowl add the zucchini, 1/3 cup olive il, cornmeal, onion, parsley eggs, Italian seasoning, salt and pepper. Mix until just blended.

I mix the feta in at the end.

Spread the mixture in a 9 X 13 baking dish. Mix the breadcrumbs and Parmesan cheese and sprinkle over the mixture. Next drizzle the 1 tbsp of olive oil over the top.