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–+ servings

A savory zucchini pie made with onion, nondairy mozzarella-style cheese, and a convenient gluten-free crust.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Entr?e
Ingredients Method Notes

Ingredients
  

  • 1 store-bought 8-inch gluten-free pie crust
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 4 medium-size zucchini coarsely grated
  • 2 eggs (beaten)
  • 1 cup nondairy mozzarella-style cheese grated
  • 1 tablespoon Dijon mustard optional

Method
 

  1. Preheat the oven to 350°F.
  2. 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.
  3. Warm the olive oil in a large skillet over medium-high heat. Cook the chopped onion for about 5 minutes, stirring occasionally, until softened.
  4. 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.
  5. Transfer the zucchini mixture to the crust and spread it evenly.
  6. 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. 

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