Zucchini Pie


This recipe combines zucchini with onion and grated vegan cheese and not much else, but the flavor is dynamite. The whole wheat crust doesn’t even need to be rolled out; just combine the ingredients and press into a pie pan. If you want, call it “Zucchini Pizza” instead of “Zucchini Pie”; you’ll be amazed at how many more people try it with the word pizza in the title!

Preheat the oven to 180 degrees Celsius. Place the flour and salt in a large bowl. Add the margarine, cutting it in until the dough is crumbly. Add the cold water. Mix lightly and form into a ball.

Press the ball of dough into a 20 cm pie pan until it covers the bottom and up the sides to the top of the pan.

Heat the oil in a large skillet over medium-high heat. Saut. the onion for about 5 minutes, or until soft.

Spread the mustard on the bottom of the pie shell. Mix the zucchini, onion, non-dairy cheese, and ground flaxseed mixture together in a large bowl and pour over the crust.

Bake for 45 minutes to 1 hour, until the crust starts to brown and the cheese starts to set.


Adapted from Mayim’s Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books. 

  • 1 C whole wheat flour

  • 1/2 tsp salt

  • 6 Tbsp margarine

  • 2 Tbsp cold water

  • 1 Tbsp olive oil

  • 1 onion, chopped

  • 4 medium-size zucchini, coarsely grated

  • 2 Tbsp ground flaxseed mixed with 6 Tbsp cold water

  • 1 cup non-dairy mozzarella style cheese, grated

  • 1 Tbsp Dijon mustard (optional)