This recipe combines zucchini with onion and grated vegan cheese and not much else, but the flavor is dynamite. The whole wheat crust doesn’t even need to be rolled out; just combine the ingredients and press into a pie pan. If you want, call it “Zucchini Pizza” instead of “Zucchini Pie”; you’ll be amazed at how many more people try it with the word pizza in the title!
Preheat the oven to 180 degrees Celsius. Place the flour and salt in a large bowl. Add the margarine, cutting it in until the dough is crumbly. Add the cold water. Mix lightly and form into a ball.
Press the ball of dough into a 20 cm pie pan until it covers the bottom and up the sides to the top of the pan.
Heat the oil in a large skillet over medium-high heat. Saut. the onion for about 5 minutes, or until soft.
Spread the mustard on the bottom of the pie shell. Mix the zucchini, onion, non-dairy cheese, and ground flaxseed mixture together in a large bowl and pour over the crust.
Bake for 45 minutes to 1 hour, until the crust starts to brown and the cheese starts to set.
Adapted from Mayim’s Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.
- 1 C whole wheat flour
- 1/2 tsp salt
- 6 Tbsp margarine
- 2 Tbsp cold water
- 1 Tbsp olive oil
- 1 onion, chopped
- 4 medium-size zucchini, coarsely grated
- 2 Tbsp ground flaxseed mixed with 6 Tbsp cold water
- 1 cup non-dairy mozzarella style cheese, grated
- 1 Tbsp Dijon mustard (optional)