I'm not kidding. You should make this pie. Yes, YOU. Seriously, it's the easiest pie in the world and like nothing you've ever had. I've made it twice now and it's the perfect pie to go with any type of grilled meat - or serve with a big salad and eat vegetarian! Because it's sort of like a starch and vegetable all in one, it's the only side you need. Yummy I'm telling you! (Biz, you can leave out the shallots.)
I found the recipe over at Noble Pig but I adapted it a bit, reducing the amount of oil called for and using a whole grain mix.
Zucchini, Red Pepper, and Shallot Pie
3 large eggs
1 cup freshly grated Pecorino-Romano cheese (the first time
I made it I only had Parmesan and that works too)
¼ cup water
¼ cup olive or canola oil
1 Tablespoon finely minced garlic
½ tsp. sea salt
¼ tsp. black pepper
3 cups sliced zucchini (I slice mine lengthwise then into
¼ cup diced roasted red pepper
2 small shallots, finely chopped
1 cup buttermilk pancake/biscuit baking mix (I used Hodgson
Mill Whole Wheat Buttermilk Pancake Mix)
Preheat oven to 350 degrees F. In a large
bowl, combine eggs, cheese, water, oil, garlic, salt and pepper.
Stir in zucchini, red pepper, shallot and
baking mix. Pour into a 9" deep-dish greased pie plate. Bake for 35-45
minutes or until lightly browned.
Makes 6 servings. Per serving: Calories: 280, Fat:16.6 g, Carbohydrates: 20.4 g, Dietary Fiber:3.4 g, Protein:12.9 g
That's it for me this week. I have an extra long weekend coming up with Friday and Monday off. I'm looking forward to a weekend of extra rest with some fun sprinkled in. Enjoy your holiday!