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
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 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.