Culture Street


Zucchini, pumpkin and feta pie

On August 12, 2016

Lizzie helps out with the local primary school’s kitchen garden programme. She says she’s learnt a lot from the various convenors, and from their relaxed ability to create delicious flavours for kids and helpers alike. One day they made a really tasty zucchini, carrot and herb pie (thank you, Sarah) and it reminded Lizzie of the ‘impossible pie’ (impossible because it forms a crust even though there’s no pastry) her mum used to make. She started making this weekly, altering the vegetables based on what was available, left over, on special or all of the above. She’s found that it will work well with up to 5 cups of veggies. We use fresh produce (which means lots of chopping but no pre-cooking), but I imagine it would work with frozen veggies too. It would also taste good with some bacon pieces. It works seamlessly with gluten-free flour and can be frozen and reheated. We’ve called it Zucchini, Pumpkin and Feta Pie, but use your imagination (and leftovers) and see what you can come up with. The mixture will be stiff, but don’t worry – it will work out.

Serves 8–10

2 sweetcorn cobs
2 zucchini, grated
1 carrot, grated
100 g pumpkin, peeled and cut into 5 mm cubes or grated
½ capsicum, seeded and diced
handful of fresh herbs, washed and chopped
1½ cups grated tasty cheese
200 g feta, chopped
1 cup self-raising flour
5 eggs
salt and pepper, to taste

1 Preheat the oven to 180°C and grease a baking dish – Lizzie uses a 27 cm × 18 cm dish but a 24 cm pie dish would also work well.

2 Slice the corn kernels off the cobs and place in a large bowl.

3 Add the zucchini, carrot, pumpkin, capsicum and herbs.

4 Gently mix through the cheeses and flour.

5 In a separate bowl, whisk the eggs.

6 Pour the eggs into the vegetable mixture, stirring thoroughly until everything is coated.

7 Season well with salt and pepper.

8 Pour the mixture into the prepared baking dish, smooth the top with a spatula and bake for 50–60 minutes or until a skewer inserted in the centre comes out clean.

The Eat Real Food Cookbook - cover imageThe Eat Real Food Cookbook: A complete guide and 80 recipes for permanent weightloss and disease prevention by David Gillespie, published by Pan Macmillan, August 2016, RRP $39.99. Buy the book here.

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