Weight & Wellness

Zucchini Pie



This is a very light, yet satisfying and nutritious dish.  It comes together very easily.  And it is versatile, too.  It is suitable for breakfast, lunch, dinner, or, cut into small squares, an appetizer or side dish. 


Please don't omit the dill.  It imparts a lovely buttery taste to the pie.  It imparts numerous health benefits, as well!




4 medium zucchini

2 large scallions - halved lengthwise and sliced thin

about 1/2 C. chopped dill sprigs

1 C. coarsely chopped arugula

1/3 C. extra virgin olive oil

1 heaping Tbl. tomato paste

1/2 C. stone ground cornmeal (coarse grind)

3 large eggs

2 - 3 cloves garlic, finely chopped (or 1 tsp. garlic powder)

lots of black pepper

(1 tsp. turmeric)

1 1/2 C. grated cheese (please use grass-fed cheese) - I used goat gouda from Holland

salt to taste

butter for pan

9 x 13 glass pan


1.  Grate zucchini on coarse side of box grater, or in a food processor.  Place in a large clean, lint-free cloth and squeeze over sink to remove excess moisture.  Set aside in a colander to drain, or tie to the faucet and just let it drip.

2.  Pre-heat oven to 400 degrees.

3.  Butter 9 x 13 glass pan.  Set aside.

4.  In a large bowl, whisk olive oil and tomato paste - just to break up the paste, it will look curdled.  Whisk in cornmeal, then eggs.  Stir in scallions, dill, arugula, garlic,1 cup of the cheese, pepper,and salt and turmeric, if using.

5.  Back to the zucchini - give it a few more strenuous squeezes, then stir into egg mixture.

6.  Spread zucchini mixture into prepared pan, sprinkle with remaining 1/2 cup of cheese and place in oven.

7.  Bake for 10 minutes, then lower oven temperature, to 375 degrees.  Bake and additional 30 minutes.  The top and sides should be just golden.  Let stand about 10 minutes before serving, or serve at room temperature.