Gluten-free Zucchini Pie

Looking for new ways to use up all that garden zucchini?? This gluten-free zucchini pie was pretty tasty and easy to make!

Preheat Oven to 350*

Ingredients:

• 2-3 small zucchini, grated
• 1 small onion, diced
• 1 cup Mama’s Coconut Blend gluten-free flour
• 1 tsp xanthan gum
• 1/2 cup fresh Parmesan cheese, grated
• 1/2 cup mozzarella, shredded
• 1/2 cup cheddar cheese, shredded
• 3 eggs, whisked
• 1/4 cup avocado oil

Directions:

1. Grate zucchini with a box grater. Sprinkle zucchini with a little salt and place in a colander to drain excess liquid.
2. Combine remaining ingredients in a bowl then add drained zucchini. Will form a thick almost dough like consistency. Pour into a greased pie dish or other shallow baking dish.
3. Bake at 350* F for 50 minutes or until bubbly, if top is not browned broil for 3 minutes to finish.

Optional toppings: Crumbled bacon, shredded Italian cheese, salt and pepper to taste. Serve with a side of sliced avocado, yum!

Tip: Allergic to eggs? Try using duck eggs instead, this works for a lot of people!!

Tip#2: Can’t eat onions? We always sub a bell pepper for anything with onions. As if celiac was not enough to worry about we also have egg and onion issues in our home. #alwaysasubstituteforeverything

Recipe adapted from MostlyCleanEats.com