ZUCCHINI PIE | No eggs - no tofu
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This zucchini pie is made with a soft a delicious crust that hugs an eggy, cheesy, zucchini filling. It's incredibly satisfying, indulgent, and yet so nutritious. It's light and yet fulfilling. It's really a perfect dish that ticks all the boxes.
And because we like to make it without eggs, butter, or dairy, this zucchini pie caters to most dietary needs.
INGREDIENTS LIST
???? For the pie crust
150 g (1 cups) flour
70 g (⅓ cup) water
15 g (1½ tablespoon) olive oil
2 g (⅓ teaspoon) salt
???? For the zucchini filling
600 g (21 oz) zucchini
150 g (5 oz) red onion
20 g ( 1½ - 2 tablespoons) olive oil
½ tsp (⅘ teaspoon) salt
¼ tsp pepper
???? For the chickpea batter
200 g (1½ cups) chickpea flour
360 g (1½ cups) water
20 g ( 1½ - 2 tablespoons) olive oil
½ tsp salt
⅓ tsp pepper
2 tbsp nutritional yeast
10 g (2 teaspoons) baking powder
3 tbsp vegan parmesan (optional)
Parsley to garnish
CHAPTERS
0:00 How to make pie crust
1:34 How to make zucchini filling
2:47 How to make chickpea batter
3:30 How to roll the dough
4:40 How to build the zucchini pie
5:54 How to bake the zucchini pie
These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.
The Plant Based School
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise :-)
How To Make Amazing Stuffed Zucchini With Lemon And Ricotta
This Italian stuffed zucchini recipe with lemon, ricotta, and Parmigiano Reggiano cheese is super easy and so delicious! All you have to is scoop out the inside of the zucchini, par-cook them in the oven, and stuff the zucchini boats with the creamy ricotta filling. The whole recipe can be completed in 30 minutes. I hope you enjoy these meatless Italian zucchini boats!
MORE ITALIAN ZUCCHINI RECIPES:
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INGREDIENTS:
-4 medium zucchini
-1/2 cup plain breadcrumbs
-2 cups ricotta
-1/2 cup grated parmigiano reggiano
-2 cloves garlic
-2 medium lemons
-1/4 cup parsley
-1/4 cup olive oil
-1 tsp kosher salt
-1/2 tsp black pepper
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How To Make ZUCCHINI CUSTARD PIE | Recipes.net
Not a huge fan of zucchini? This hearty and healthy zucchini custard pie just might change your mind! It is rich and creamy but you can easily tweak the sweetness by switching up the white sugar into some Splenda!
???? Check the full recipe on how to make Zucchini Custard Pie here:
Ingredients:
2 eggs
2 cups zucchini, (or 3 medium), chopped, boiled, drained, and cooled
1 cup white sugar, or 1 cup Splenda blend
1 cup evaporated milk
1 stick butter
½ tsp salt
¼ cup flour
2 tsp vanilla
1 pc pie crust, prepared
¼ tsp cinnamon
⅛ tsp nutmeg
⬇️ How to make Zucchini Custard Pie ⬇️
0:10 Preheat the oven to 425 degrees F.
0:13 Put the butter, zucchini, sugar, flour, salt, milk, egg, and vanilla into a blender. Cover and blend.
0:27 Pour the mixture into an unbaked pie shell or graham depending on your preference.
0:30 Sprinkle the top with cinnamon and nutmeg to taste.
0:36 Bake at 425 degrees F for 5 minutes then, lower the heat to 325 degrees F.
0:37 After about 30 to 45 minutes, check if done by inserting a toothpick or a knife. It should come out clean.
0:45 Let it cool and top with your favorite whipped cream topping. Sprinkle with more nutmeg, if preferred then serve and enjoy!
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Good Things: Cherry Tomato Mozzarella Zucchini Pie - Martha Stewart
Recipe: Tomato Mozzarella Zucchini Pie?socsrc=soc_yt_Food_ms_gt_MSC102__
Martha Stewart explains her no-mess way to make a Parmesan cheese pie crust with a cherry tomato filling.
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Lemon Zucchini Muffins
To get this complete recipe with instructions and measurements, check out my website:
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Twitter: @Lauraskitchen
Side Dish Recipe: Lemon, Parmesan, & Thyme Roasted Zucchini by Everyday Gourmet with Blakely
Zucchini is one of my favorite vegetables of all time. I love this recipe because it is so easy, healthy, and DELICIOUS! Make sure to check back every week for new recipes and videos! Don't forget to LIKE, SHARE, COMMENT, and SUBSCRIBE to CookingForBimbos! Go to for the full recipe.