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!
This is a great meal for a lazy Sunday morning and with some delicious leftovers for #MeatlessMonday.
Rustic Zucchini Pie Recipe
- 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
- 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.
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.