I’m slightly ashamed to say I made this zucchini pie with store-bought vegetables. Sigh. Only one zucchini emerged from the garden this year. Quite different from the 15 I had to cook last summer. Nevertheless, I wanted to make something in pie form, and this crustless gem did the trick.
I must be honest: though the flavors of the scallions really amped up this pie, I found myself unsatisfied in the end. Perhaps it’s the abysmal lack of protein. I ate a slice of the pie for lunch (paired with a side salad), and I was hungry nearly an hour later. I thought a zucchini + cheese mix might be more filling.
Still, I’m going to keep eating this throughout the week because I won’t let food go bad. I just need to be more careful about pairing it with an appropriate protein.
What have you been cooking up? Anything in the form of a pie?
Perhaps next time I need to just bake an apple pie, eat the whole thing, and be done with it.