Zucchini Pie

If you purchase your milk in glass bottles, make sure you don't put it in front of the beer in the garage fridge to save room in the house. It just might get accidentally knocked onto the garage floor and break and go everywhere. And then you won't have any milk for the crustless zucchini pie you planned on baking the next day. Of course, this is where evaporated milk comes in handy.

Not that this happened to me, or anything.

At any rate, Google is my friend in situations like not having any milk. Pillsbury has a nice page on emergency baking substitutions on their website, I had a can of evaporated milk in the cupboard, and all was back on track in a jiffy. I can't say I am in desperation to use an ample supply of zucchini or anything, but I stumbled across this lovely sounding crustless recipe the other day while on Pinterest and decided it was a necessary recipe. Cheese, shallots, chives? I'm so in. I could have easily made a pie that didn't even have zucchini in it. But I digress.

Given that I was already making the milk substitution, I couldn't help but change up a few other things as well. Besides, there wasn't nearly enough cheese in the recipe. Or chives, for that matter. So here is my version.


Crustless Zucchini Pie


Ingredients:

• 10 oz shredded zucchini, all liquid squeezed out (about one medium zucchini; I used a cheesecloth to squeeze the liquid out) 
• 1/2 cup shallots, chopped 
• 1/4 - 1/2 cup fresh chives, chopped 
• 2/3 cup whole milk mozzarella 
• 1/2 cup whole wheat flour 
• 1 tsp baking powder 
• 2/3 cup whole milk 
• 1 tsp olive oil 
• 2 large eggs, beaten 
• 1/2 tsp kosher salt 
• black pepper to taste 
• cooking spray (I used coconut oil spray) 
• 2 heaping tbsp grated Parmesan cheese (or more, even; definitely more) 

Directions:


Preheat oven to 400 degrees and lightly spray a pie dish with cooking spray. Combine zucchini, shallots, chives, and mozzarella in a bowl. Sift flour and baking powder in a separate medium bowl; add remaining ingredients to the bowl and mix till well blended. Pour batter over the zucchini mixture, combine well, and pour into pie dish. Sprinkle Parmesan cheese on top and bake for 30-35 minutes until knife/toothpick comes out clean in the center.











It's a seriously delicious pie and also ripe for added flavors. I'm already considering what other spices or herbs I can add when I make it again. Obviously. Because I can't leave a recipe alone. Also zucchini doesn't look like a word anymore.


Peace out,
Elisabeth

Welcome.

A clean slate is a beautiful thing. A rebirth, if you will. We all change as we grow, and yet there is so much of us that stays the same. In today's world, everyone expects you to have your own personal brand, or perhaps to fit into theirs. But guess what? We each are our own person, and we each have our own unique personality that makes us us. And what makes us us isn't something that can be fixed, cured, or medicated.

You being you is incurable. You may change within the framework of yourself, but you're still you. We are made unique; that's one of the reasons being human is such an adventure.

I struggled for the longest time to accept me for me. I would try to fit into a mold that I saw and liked; it never went well. It's too easy to jump from one mold/ideal to the next and pretty soon all you end up with is nothing and you're a shell of the person you once were. That sounds drastic, but it can happen all too easily. I didn't want that to happen to me; thank God I caught it in time.

Before you worry (especially any family members and friends reading this!), I'm totally good. I'm okay. I'm more than okay. But the time came for me to finally stand up and remember that I don't have to be anyone else, or be anyone else's absolute cookie cutter ideal.

I'm me, Elisabeth, incurably so. If you don't like it, that's too bad.
Welcome to my world.