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This zucchini pie is made with a soft a delicious crust that hugs an eggy, cheesy, zucchini filling. It’s incredibly satisfying, indulgent, and yet so nutritious. It’s light and yet fulfilling. It’s really a perfect dish that ticks all the boxes.
And because we like to make it without eggs, butter, or dairy, this zucchini pie caters to most dietary needs.
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INGREDIENTS LIST
🌱 For the pie crust
150 g (1 cups) flour
70 g (⅓ cup) water
15 g (1½ tablespoon) olive oil
2 g (⅓ teaspoon) salt
🌱 For the zucchini filling
600 g (21 oz) zucchini
150 g (5 oz) red onion
20 g ( 1½ – 2 tablespoons) olive oil
½ tsp (⅘ teaspoon) salt
¼ tsp pepper
🌱 For the chickpea batter
200 g (1½ cups) chickpea flour
360 g (1½ cups) water
20 g ( 1½ – 2 tablespoons) olive oil
½ tsp salt
⅓ tsp pepper
2 tbsp nutritional yeast
10 g (2 teaspoons) baking powder
3 tbsp vegan parmesan (optional)
Parsley to garnish
CHAPTERS
0:00 How to make pie crust
1:34 How to make zucchini filling
2:47 How to make chickpea batter
3:30 How to roll the dough
4:40 How to build the zucchini pie
5:54 How to bake the zucchini pie
These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.
Italia Plant Based
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise 🙂