Zucchini Pie

Our Zucchini Pancakes have been a huge favorite for you all as they are delicious and freeze well. Now that so many of us are sitting down together for meals, we wanted to update our that recipe so that it can serve right to the table. This is almost like a crustless quiche and is great right out of the oven or freeze for later.

• 3 cups zucchini, grated
• 3 large eggs, slightly beaten
• 3 tablespoons onion, finely diced
• 3 tablespoons of a hard cheese like Parmesan or Romano, shredded. You can use more to garnish the top...or more because you like more
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon Original Rubarama
• 1 teaspoon salt
• 1 teaspoon olive oil, ghee, or butter

Preheat oven to 325ºF.

Place grated zucchini in cheesecloth and squeeze out excess moisture. There will be a lot, so do this over a sink or a good sized bowl.

Stir together zucchini, eggs, onion, and cheese. In a separate bowl, mix together flour, baking soda, Rubarama, and salt, and stir it into the zucchini mixture until it is just moistened.

Lightly coat the bottom and sides of a quiche dish or pie plate with oil. We used ghee because we like the flavor with the eggs in the mixture. Fill the pan with the mixture, even out the top. Add some grated cheese to the top if you wish.

Cook in preheated oven for 30-35 minutes.

What we used The Original Rubarama, 12" quiche dish.

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