A savory zucchini pie made with onion, nondairy mozzarella-style cheese, and a convenient gluten-free crust.
Ingredients
Method
- Preheat the oven to 350°F.
- Place the gluten-free crust in an 8-inch pie pan, following the package directions if needed, and ensure it covers the bottom and reaches up the sides.
- Warm the olive oil in a large skillet over medium-high heat. Cook the chopped onion for about 5 minutes, stirring occasionally, until softened.
- If using, spread the Dijon mustard over the bottom of the crust. In a large bowl, combine the grated zucchini, softened onion, nondairy cheese, and eggs.
- Transfer the zucchini mixture to the crust and spread it evenly.
- Bake for 45 minutes to 1 hour, until the crust is lightly browned and the cheese has set.
Notes
Many grocery stores offer premade gluten free pie crusts. Serves 6. A dairy-free mozzarella-style cheese such as Daiya is recommended but store brand cheeses work well, too.