Now in the summer, zucchinis are one of the lightest vegetables and pies like this zucchini pie is a nice solution to have it on the go.
You can have it with you at the beach or at school, or at office. Of course, it is also very easy to make this recipe for zucchini pie without phyllo and without gluten. I’m very fond of zucchinis’ fry balls, but are too heavy for me and for my stomach.
So, I decided to make this recipe, for more convenience and to be quite light with less calories. It’s quite the same recipe I’ve been using for years now, for my zucchinis’ fry balls, when I had time and mood for frying.
But with this recipe, my zucchini pie is both gluten & guilt free and so easy to bake it and still very delicious!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Grate the zucchini on the grater, season with salt and leave them on the strainer so it will let out it’s juices.
In a small bowl add the ingredients one by one (in the order that they appear on the above list) and mix them.
Pour the mixture in a sprayed with oil and sprinkled with breadcrumbs a heat resistant glass pan (Pyrex pan) size approx. 25x35cm/ 10”x13.5” inches.
Optionally spray/sprinkle some olive oil on top. Bake at a preheated oven at 180°C / 350°F for about 40 Minutes.
Ingredients
Directions
Grate the zucchini on the grater, season with salt and leave them on the strainer so it will let out it’s juices.
In a small bowl add the ingredients one by one (in the order that they appear on the above list) and mix them.
Pour the mixture in a sprayed with oil and sprinkled with breadcrumbs a heat resistant glass pan (Pyrex pan) size approx. 25x35cm/ 10”x13.5” inches.
Optionally spray/sprinkle some olive oil on top. Bake at a preheated oven at 180°C / 350°F for about 40 Minutes.
- Choose small zucchini so that they do not have seeds. If they have, they are removed first and then grate them.
- You can use a normal baking pan in addition to heat resistant glass pan (Pyrex pan), but line a parchment paper so it doesn’t stick to it.
Good Luck and Bon Appétit!!!
Did you make this recipe;
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Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
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