Zucchini Crust, for pies and bakes
(from joefish’s recipe box)
I find many meals a little too stodgy, with lots of bread, flour and meat involved in pretty much all of them. This crust is quite a nice way to lay a foundation without all the stodge
Prep time: 4 minutes
Cook time: 20 minutes
Serves 2 people
Categories: anticandida, vegan, vegetarian
Ingredients
- 2 cups scrubbed and coarsely grated zucchini (aka courgette)
- 3 eggs, lightly beaten
- 2 T 100% pure, cold-pressed olive oil
- 1 tsp garlic powder, or a clove of finely chopped garlic
Directions
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Preheat oven to 170 celsius (350 fahrenheit)
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Mix all ingredients in a large bowl
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Spoon mixture into a greased, 8-inch pie dish
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Usually you bake this with other ingredients for about 30-40 minutes, but if for some reason you were making it separately, it would probably take about 20 minutes – just check the consistency. If your ingredients are very wet, you might want to put the zucchini crust in the oven for 10 minutes first