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Rustic Zucchini Pie for #MeatlessMonday

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Rustic Zucchini Pie for #MeatlessMonday

I decided since I served up such an unconventional meal last week for #MeatlessMonday – the Twisted Peanut Butter and Jelly Sandwich I would offer a meal today that more appeal to the masses….(and seriously if you haven’t tried it yet, you need to – it’s a crazy combination that goes together fantastic!) 😀

So today for Meatless Monday I’m serving up a yummy and delicious Zucchini Pie. Now we are not growing our own veggies year, but we are lucky enough to have some friends offer up some from their garden. Meaning…..we received more zucchini this week! I know this meal a flashback to the 80’s….but I’m a fan of goat cheese and I’m going to bring it back I tell you!

Whole Zucchini Pie

Whole Zucchini Pie

This is a great meal for a lazy Sunday morning and with some delicious leftovers for #MeatlessMonday.

Zucchini Pie

Zucchini Pie

Rustic Zucchini Pie
Print Recipe
5 from 1 vote

Rustic Zucchini Pie Recipe

I'm loving this Rustic Zucchini Pie - it's easy because it uses a pre-made puff pastry for the crust. The zucchini pairs so well with the tangy goat cheese - delish!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Vegetarian
Cuisine: American
Servings: 6 -8 slices
Calories: 391kcal
Author: Souper Chef Deb from Bowl me Over

Ingredients

  • 1 cup grated zucchini
  • 1/2 teaspoon salt
  • 1 sheet puff pastry thawed
  • 4 eggs
  • 1 cup ricotta cheese
  • 3 oz goat cheese crumbled
  • 1 onion chopped
  • 1 carrots chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Sriracha sauce

Instructions

  • Preheat oven to 375
  • Remove the puff pastry from the freezer - it takes about 40 minutes to unthaw - take this time to prepare the remaining ingredients.
  • Grate the zucchini, place in a strainer add half a teaspoon of salt and mix it lightly with your hands. Put the strainer over a bowl and allow it to drain, this will remove the excess water in the zucchini.
  • Next add the eggs, ricotta cheese and goat cheese to a mixer. Mix on medium speed for a couple of minutes until well incorporated. Add the salt, pepper and Sriracha sauce and give it another whirl. Put the mixture into the refrigerator.
  • Dice the onion and carrot. Heat a small saute pan over medium heat and saute the vegetables for about 5 minutes, remove from heat and allow to cool.
  • Squeeze the remaining water out of the zucchini, add to the custard mixture along with the onions and carrot.
  • Roll the puff pastry to fit your pie plate. Place in the plate and prink the bottom of the dough with a fork in several places. Pour the custard into the pie plate. Place in the preheated oven. Bake for 40-45 minutes or until the middle is set and a knife inserted into the center comes out clean.

Nutrition

Calories: 391kcal | Carbohydrates: 23g | Protein: 14g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 136mg | Sodium: 838mg | Potassium: 221mg | Fiber: 1g | Sugar: 2g | Vitamin A: 44.5% | Vitamin C: 7.5% | Calcium: 13.6% | Iron: 11.8%

The corners of the pastry will drape over the sides, you can trim them, fold them over or leave as is – I just left it as it was to keep it rustic. If the crust begins to get too dark, cover the edges of the pie crust with foil. You can also substitute a pre-made pie crust for the puff pastry, however you’ll still need to watch the edges to make sure the crust doesn’t get too brown.

 

About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Comments

  5. April J Harris says

    August 23, 2015 at 10:41 am


    Your Rustic Zucchini Pie looks delicious, Deb! It’s perfect for this time of year when so many folks have a glut of zucchini. Thank you for sharing with us at the Hearth and Soul hop. Pinning and sharing.

    Reply

  9. christine says

    August 24, 2015 at 7:05 pm

    The ONLY problem I see w/ this recipe is me having to decide which part of the day to eat it because I totally want to devour it for brunch and then AGAIN for dinner. Love that goat cheese!

    Reply

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Meet Souper Chef Deb

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Learn More . . .