Hello there, hope all is well in your neck of the woods. It’s mid week as I write this and I have a bit of the mid week dinner blues. So I am sharing with you my easy mid week cheesy zucchini pie. This is my go to dinner for a Wednesday night when I’m feeling a bit frazzled and just want a quick and easy dinner that everyone will eat.
Hide the Veggies
If you are still playing hide the vegetables with your young kids, this one is a winner. With the zucchini grated the kids don’t even know it’s there. The cheesy yumminess works for kids as well as adults, so it is a great family pleaser. In winter I serve this with a side of garlic butter green beans, while in the warmer months I pop a green salad on the side. When I’m really pressed for time, then I just add a blob of sour cream and gluten free tomato relish to the side and it’s right to go.
Picnic Me Happy with this Chessy Zucchini Pie
Another way I use this easy gluten free cheesy zucchini pie is as a picnic lunch. Once out of the oven I wrap it to keep a bit of warmth in, then off we head to our favourite green space. I add a slice of easy cheesy zucchini pie to each plate then drop a few pieces of leg ham to the side and everyone is happy. It’s a great time of year to be outside in Brisbane, neither too hot nor too cold. Plus we are very lucky to have so many green spaces about, this one is one of my favs, the Daisy Hill Conservation Park.
Mid Week Saviour
With easy to source ingredients, one bowl and one cooking dish, you are sure to find this recipe fits right in with your mid week meal plan. Hope you also have time for a winter picnic out in the sunshine and be sure to share your favourite outdoor spaces with me in the comments. Talk more soon, Mel.
PS If you prefer bacon in your pie then try this sure fire crowd pleaser, it’s a quiche but I won’t tell if you don’t.
Mel’s Gluten Free Cheesy Zucchini Pie Recipe
1 1/2 cup Melinda’s Gluten-Free Self Raising Flour
1 tablespoon sesame seeds
1/2 cup cottage cheese
3/4 cup milk
1 tablespoons parsley
1/4 teaspoon dry mustard
1/4 teaspoon ground nutmeg
1 cup grated cheese
1. Preheat oven to 180 degrees.
2. Finely dice onion and parsley, grate zucchini.
3. Grease a quiche dish or tin.
4. Combine flour, onion, zucchini, eggs, cottage cheese, milk, parsley, mustard and nutmeg in a large bowl. Mix until combined, pour into prepared dish.
5. Sprinkle with cheese & sesame seeds.
6. Bake 40-50 mins, until puffed and golden brown. Cool for 30 mins, slice.