Zucchini Pie with Zucchini Lattice Crust

7 Aug

I love Whole Foods Market.  Have I mentioned that yet?  If I haven’t I apologize because I think it is one of those facts about me that is essential to know in order to fully grasp my personality.  When I say I love Whole Foods, I’m not throwing the word around is a flippant manner… it is a love with a purity so inspiring and real I’m shocked I haven’t written and published a book of odes about it.  I love it.

When our family moves (which we have a tendency to do) or we select a vacation hotel, proximity to the closest Whole Foods is always a top three factor.  If you’re close to a WHole Foods, you’re always guaranteed easy access to healthy, tasty fare that is often far more reasonably priced than respectable restaurant meal that you could purchase elsewhere of equal quality.

I know people like to refer to it as “Whole Paycheck” because if you try to shop there the way many people are used to shopping major discount grocery chains it is going to cost you an arm and a leg!  Shopping Whole Foods requires you to shop smarter and figure out where your food dollars are best spent… and then not waste money on filler junk that you shouldn’t buy anywhere anyways.  Plus where else can you conveniently find coconut aminos, soy free miso, bulk heirloom dried beans, and a fishmonger stocked on sustainability practices in one place?

Don’t need any of those items above and still think it’s an unjustifiable budget breaker? Then clearly you haven’t discovered The Whole Deal. The Whole Deal is WFM’s monthly coupon flyer which is very useful for the savings it offers, but is even better for the budget recipes it shares each month.  There are quite a few meals in frequent rotation at our house that were inspired by Whole Deal recipes all under $4 a serving.

This month’s Whole Deal featured a Feat and Zucchini Pie that they calculate at $1.44 per serving… if it’s cut into 8 servings.  I’ve tweaked it a bit, upping the zucchini content, adding a zucchini lattice top, and sprinkling some spices to give it appeal to my family’s palate… so maybe now it’s $2 per serving when it’s cut into 8 servings.  In reality, I feel like this would feed four adults and one toddler (or 4.5 people!?)  which would make it around $3.55 per serving.  Not too shabby a price for a healthy meal packed with the season’s plentiful squash crop… and it would be even cheaper if you luck onto a sale or happen to grow a little zucchini in your backyard.

A pretty tasty deal indeed!

Go Running, Mama!- Zucchini Pie with Zucchini Lattice Top

Zucchini Pie with Zucchini Lattice Crust

  • 2 lbs zucchini (about 3 meium zucchini)
  • 2 tbs all purpose flour
  • 3 eggs
  • 6 oz crumbled feta cheese
  • 1/4 tsp pepper
  • 1/2 tsp fresh grated nutmeg
  • 1/4 tsp crushed red pepper flakes
  • 1 frozen  or homemade pie crust

Directions: Preheat oven to 350 degrees F.

Cut both ends off of one zucchini.  Using a mandoline slicer, slice that zucchini lengthwise thinly to prepare enough slices for the lattice top (I used about 16 slices- it will vary depending on length of your zucchini) and reserve remaining zucchini to grate.  Stack slices into two stacks based on width- this will help you to pair overlapping strips when topping to pie with lattice work.

Position a box grater over a kitchen towel. Grate remaining zucchini onto the towel.  Gather the shredded zucchini in the towel and wring over the sink to remove excess liquid.

In a large mixing bowl, whisk eggs and flour.  Stir in cheese, zucchini, and spices.  Mix well to combine.

Pour mixture into pie crust shell.  Using lattice technique (Simply Recipes has a great photo tutorial– you would basically start with step two) top the pie with zucchini strips, overlapping strips as needed to cover length of pie taking care to use strips of similar widths when overlapping.  Crimp the edges of the pie crust down over the exposed outside edges of the zucchini strips.

Go Running, Mama!- Zucchini Pie with Zucchini Lattice Top

Bake for 50-55 minutes until firm.

Serves (realistically) 4 adults and a toddler.

4 Responses to “Zucchini Pie with Zucchini Lattice Crust”

  1. Ani D August 7, 2013 at 12:16 pm #

    That is beautiful!!

    • Jenn August 9, 2013 at 12:59 am #

      Thanks Ani!

  2. Kirk August 12, 2013 at 4:26 pm #

    This was so delicious!

Trackbacks/Pingbacks

  1. Meeska… Mooska… Mouseka-Cakes: Zucchini Quinoa Lunchbox Patties | Go Running, Mama! - August 12, 2013

    […] berries (score for lunch bag snacks!) and TWO ZUCCHINI left over from the previous evening’s zucchini pie.  That’s it for fresh and seasonal. […]

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