Gluten-Free and Dairy-Free Zucchini Pie With Cilantro, Cumin and Lime

 

I’ve always been crazy about savory pie. Spinach pie, quiche, frittata—I love them all. My husband says it’s a girl thing :-) Maybe so.I know I’ve had savory pie of some kind or another at many bridal showers, baby showers, and other girlie get-togethers.

Since I make all the food in our house, sometimes I have to make something just for me. That’s not to say that they don’t like pie and quiche, but if it were up to my husband and kids they could live without it. I would rather not.

The main ingredient in savory pie is usually cheese. The cheese holds it together (along with the eggs). Cheese also creates a chewy texture, and a creamy taste.

This pie has great chewiness and creamy taste without any cheese. It gets a little crisp on the side touching the skillet, while the top stays soft and full of flavor. I use cilantro, cumin and garlic to season it, and a little lime juice brightens everything.

 

 

Zucchini Pie With Cilantro, Cumin and Lime

Create about 8 cups of zucchini noodles, from 3 to 6 zucchini, depending on their size. I use THIS  amazing tool, which makes zucchini noodles in seconds. I used to use THIS tool, but it was more difficult, and took much longer to make the noodles. You can also a cheese grater or a food processor with the julienne slicer setting.

Steam the zucchini noodles just until they are tender and have reduced in size.

Let the zucchini noodles cool in a mesh strainer, then put them in a clean dry kitchen towel, and squeeze most of the water out of them. Set them aside.

Add to a mixing bowl:

3/4 cup almond flour (I used THIS one)

1/4 cup arrowroot or tapioca flour

1/4 cup roughly chopped fresh cilantro

1/2 tsp sea salt

1/2 tsp cumin

1/4 tsp garlic powder

Combine.

Add:

2 tsp fresh lime juice

1 whisked egg

and the squeezed zucchini noodles

Gently work everything together with your hands.

Set your oven to 350 degrees.

Place a large oven-safe pan (I use cast iron) on the stovetop over low/medium heat.

When the pan is heated add a tablespoon of oil or Earth Balance Buttery Spread.

Place the zucchini mixture into the pan and spread it out with a fork (it wont spread out on its own).

Turn the heat to medium and cook for about ten minutes, or until the bottom is golden brown.

Crack four eggs over the top and carefully transfer it to the oven.

Bake for about ten minutes.

Top with more fresh squeezed lime juice and cilantro.

 

♥, Kelly
Kelly is the author of The Spunky Coconut blog, and three cookbooks. She lives in Boulder County, Colorado, with her husband, three daughters and Boston Terrier Follow Kelly on Twitter and Facebook.

 

31 Responses to Gluten-Free and Dairy-Free Zucchini Pie With Cilantro, Cumin and Lime

  • Kelly,

    This is my kind of meal and I love the idea of it being perfect for breakfast, lunch, or dinner. I’ve been eliminating dairy (not exclusively, but close) and the idea of a savory pie without cheese is something I’d like to try. I love frittatas, but it’s not easy to make them extra tasty without any cheese. Often it’s the cheese that gives it that “creamy” taste you mention. It looks like you’ve solved that problem!

    Thanks!
    Melissa

    [Reply]

    Kelly Reply:

    @Melissa @ Gluten Free For Good, My kind of meal too :-) And you’re right – it does work well for breakfast, lunch or dinner – good point!

    [Reply]

  • Shannon says:

    Looks like dinner tonight. Will let you know how it turns out. Yum!

    [Reply]

    Kelly Reply:

    @Shannon, I hope you enjoy it :-)

    [Reply]

  • My boys all love them too! Frittatas are a great way to use up leftovers too! This looks amazing! So up my alley! You have now convinced me that I need a spiralizer! I almost bought one last week and changed my mind…now I NEED one!

    [Reply]

    Kelly Reply:

    @Sarena (The Non-Dairy Queen), You can use the food processor with the attachment or a cheese grater, but you’re right, the spiralizer is out of this world :-) Soooo much faster.

    [Reply]

  • Wenchypoo says:

    Question: will your new noodle-making device handle smaller-diameter veggies, such as carrots and parsnips? I’d like to get one, but want one that can handle all diameters of vegetables–from carrots to mammoth zucchini.

    [Reply]

    Kelly Reply:

    @Wenchypoo, I don’t know. I’ve only done zucchini and celery root so far.

    [Reply]

  • Yum! What a savory pie dish Kelly. I love zucchini noodles and the ingredients you used are just fabulous paired together.

    [Reply]

    Kelly Reply:

    @Laura @ Gluten Free Pantry, Thank you!

    [Reply]

  • I can’t wait to try this! I just ordered a spiral slicer! Not the same one, so I sure hope it works well!!

    [Reply]

    Kelly Reply:

    @Adrienne @ Whole New Mom, Let us know which one and if you like it :-)

    [Reply]

    Adrienne Urban Reply:

    @Kelly, Hi Kelly.

    My other slicer arrived today and it doesn’t look that sturdy. I’m assuming yours is?

    Would you mind telling me what you use yours for? I am going to check yours out. I’ll leave you a comment on your post as well.

    Thanks!
    - Adrienne

    [Reply]

  • Amber says:

    Hi Kelly,

    Looks just beautiful! What a fabulous recipe. I just love zucchini noodles, or as my friend Jen calls them, zoodles! And I don’t know…my husband is a HUGE fan of all things pie, quiche, frittata – maybe it’s a foodie thing. :-)

    Thanks for the great recipe.

    Be Well,
    –Amber

    [Reply]

    Kelly Reply:

    @Amber, Lucky you! :-)

    [Reply]

  • Holly says:

    Would almond meal work instead of the almond flour?

    [Reply]

    Amy Green Reply:

    @Holly, They’re the same thing essentially. There’s a difference between brands but I’ve successfully baked with almond meal made in my food processor.

    [Reply]

  • Michelle says:

    I made this for breakfast today and it was AWESOME!!!!! In fact, I am totally jonesing for it right now and think I may make it tomorrow again. For lunch, I had the remains with chicken mole, avocado, more fresh lime and chopped raw onion. Yummy! Thanks so much for this great recipe that gives the mouthfeel of creamy cheese and also the crispiness of toast on the bottom. I am hooked!

    [Reply]

    Amy Green Reply:

    @Michelle, Thanks for coming back and letting us know!

    [Reply]

  • Catherine says:

    Can I replace the arrowroot/tapioca flour with anything else? I am on GAPS and can’t have these. This looks fabulous and I love zucchini.
    Thanks,
    Catherine

    [Reply]

  • Sara says:

    I made this last night and it was wonderful! Thanks!

    [Reply]

  • Pat l says:

    You made this so healthy, why would you use a buttery spread. Organic butter would be much better for you instead of all those chemicals.

    [Reply]

    Sherry Reply:

    I haven’t made it yet but I’m glad it calls for Earth Balance as I cannot eat butter or any other dairy. I’m sure that you could use the butter though. Some of us are allergic to butter even if it’s organic. Think I’ll be making this for supper this evening.

    [Reply]

    Sherry Reply:

    Oh and I don’t think Earth Balance has chemicals.

    [Reply]

    Amy Green Reply:

    @Pat l, Not if you can’t have butter! So many people who are gluten-free are also dairy intolerant.

    [Reply]

  • Amanda says:

    Has anyone tried this without the eggs?

    [Reply]

  • Melissa says:

    I don’t have arrowroot or tapioca flour. Can I use coconut or almond?

    [Reply]

  • Elizabeth Richardson says:

    I wonder too! The only thing is that the texture of arrowroot tapioca flour seems lighter to me!t
    Hopefully Kelly will read this and tell us what she thinks!

    [Reply]

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