Keto Zoodle Pie Redux, only Different.

Yes, I know there I have posted similar recipes. This is the best one of them all.

Most often, the best recipes come from trying to make use of vegetables before they go bad in my refrigerator. This weekend I realized I had three zucchini just sitting there, so one morning I decided they had to be used. What’s easier than zoodle pie, right? (I’m being sarcastic. I know some of you are going, “EXCUSE ME. She thinks everything is easy!” This really is. I promise.)

First thing in any recipe is to assemble the ingredients.  For this recipe, however,  time is needed for the zoodles to sweat out excess water, so the first thing I did was use my handheld vegetable spiralizer to turn the three zukes into long spirals. After this, I laid them out on paper towels and sprinkled a little bit of salt through them. I did the same thing with the tomatoes.

img_6947

The longer you let them sit, the more moisture is released. I let these sit there the entire time I was caramelizing one large onion. I think it was about thirty five minutes. The red fleck you see is one eeensy beeensy red pepper I found in my garden. I just added it for a little color. As you can see I’ve got plenty of seasoning in the pan: Italian seasoning, salt & pepper, dried basil, and Trader Joe’s “21 Season Salute”.

img_6949

After the onions have cooked, I set them aside to cool. At this point, I blotted the zoodles with a paper towel, then wrapped them (one third at a time) in a clean dish towel. Over the sink, get your frustrations out by squeezing the heck out of them to get rid of the excess moisture. Some people do the same with the tomatoes but I have never had an issue with them.

Here I’ve just laid them out and mixed them with the tomatoes and the cheese. The onions were still cooling. Also, I used kitchen shears to cut the zoodles into more manageable lengths. Zucchini spirals can be two to three feet long; cut them to about the size of spaghetti or even a little longer. This pie works because the zoodles add a really unexpected texture. If you cut the noodles too short, you won’t get the full effect.

By the way, the short white strips you see below are cheese. I used Trader Joe’s blend of shaved Gruyere and Swiss.

img_6948

I was impatient so I added this mixture to my pan (pre-sprayed with pan release) before I mixed in the onions. It didn’t make a huge difference. In the photo below you can see all of the ingredients incorporated. I think it looks so pretty!

img_6950

Next I poured in the egg mixture. (7 eggs and one half cup of full fat cream). After the eggs have gone in, I use a fork to make sure it’s fully incorporated. Also, gently wrap the pan on the counter top to bring up any bubbles. Once I’m satisfied that everything is fully incorporated, I grated some Asiago cheese over the top.

img_6951

This goes into a 400 degree oven for 35 minutes or until a knife inserted comes out clean. As you will see in the photo, I stayed outside in the garden just a little bit longer than I should have. This is a little bit browner than I’d have liked, but it was still delicious!

img_6955

We let this sit on the counter for a couple of hours while we played at the pool. I ate the first slice cold, topped with sour cream, chives and hot sauce. I could have eaten the entire pie.

img_6963

This recipe would be great for brunch or a light summer supper. Pair it with fresh veggies or a summer salad! It’s also wonderful for a quick, healthy snack. Hubs and I are doing the keto lifestyle, so I often add half of an avocado as my side dish!

If you make this, please let me know what you thought!


Ingredients:
7 eggs
½ c. full fat cream
3 medium zucchini, spiralized
1 large onion thinly sliced
18-20 cherry tomatoes sliced
2 Tbsp olive oil
3 Tbsp butter (full fat! Do NOT use margarine, its poison)
1 Tbsp Italian seasoning
1 ½ tsp. pepper
½ salt
1 tsp. salt
1 Tbsp Trader Joe’s 21 Season Salute
1 Tbsp Asiago Cheese (finely grated)

Instructions:
Preheat oven to 400 degrees
Lightly grease the bottom & sides of a 9 x 14” Pie Plate

  1. Using a skillet, over medium heat, caramelize the onions in 2 Tbsp. olive oil & 2 Tbsp. butter. Season with a little salt and pepper, plus half of the other dry seasonings. When caramelizing the onions, it’s important to let them go low and slow. Don’t bother them constantly. Turn them once or twice (to coat) when they first get in the pan, then let them sit for ten minutes before turning again. Repeat until desired color & consistency.
  2. While the onions are going, place the zucchini spirals on a paper towel and sprinkle with salt. Slice the tomatoes in half and place them cut side down on a paper towel that has been sprinkled with salt.
  3. Whisk the eggs and cream together until smooth. Set aside.
  4. When the onions are ready, remove from heat and set aside to cool. Then pat the zucchini dry with a paper towel. Place one third of the zucchini into a clean dish towel and squeeze out the excess water. Repeat with the remaining zoodles.
  5. Combine zucchini, onions, cheese and most of the tomatoes into a bowl. I always add more seasoning at this point. Stir well.
  6. Place it all into the pie pan and then pour in the egg and cream mixture. Using a fork, swirl everything around a little in order to ensure that everything is mixed together. Gently wrap the entire pan on the counter to release bubbles and evenly distribute the eggs.
  7. Top with finely grated Asiago cheese.
  8. Bake 35 minutes or until a knife inserted comes out clean.

KETO PEOPLE! Here are your numbers:
1 serving is approximately 1/8th of the pie
4 net carbs
9 grams fat
5 grams protein

 

 

Sexy Zucchini Leek Pie drives my husband wild!

I confess. I am a reformed recipe hoarder/waster.

I used to go through my favorite foodie magazines ripping out recipes I fully intend to try, only to have them get thrown into my kitchen “drawer of death”, resurfacing years later to be thrown straight into the recycle bin. Thanks to the Internet, if I see something I love and want to make later, I usually just google it later.

img_4493

I confess. I am a reformed recipe hoarder/waster.

I used to go through my favorite foodie magazines ripping out recipes I fully intend to try, only to have them get thrown into my kitchen “drawer of death”, resurfacing years later to be thrown straight into the recycle bin. Now, thanks to the Internet, if I see something I love and want to make later, I usually just google it until I find it.

The following recipe was adapted  from one of the only recipes that I purposely stuck to my refrigerator door so that I would see it every day and be shamed into making it! The original (Zucchini pie) recipe was torn from the pages of Cooking Light Magazine (August, 2017 edition). Their pie photo was so beautiful, (google it), I had to save it! Last week while trying to decide on dinner,that photo grew arms and started waving a white flag in my face. Okay, Okay, it was time! I had all of the ingredients in the fridge to make something similar, so I adapted it to make “Zucchini Leek Pie”.

The first step is to set your spiralizer on the “thick” setting and go to town on a couple pounds (I used a little less) of unpeeled zucchini. Then you place your spirals on paper towels with some salt and let them stand for 30 minutes. This is to let them sweat out their liquid. If you don’t have a spiralizer, you should get one. They are so fun to experiment with and you don’t need to spend a ton of money. Ours came from the “As seen on TV” section at Walgreen’s. (I think we paid $9.99 for it.) We have discussed buying a fancy version, but we aren’t making zucchini spirals with any regularity, so the little one works well for us.

spiralizer

When I opened our fridge I spied two cleaned and prepped leeks that had been in there a while. Not wanting to waste them, I decided to cut them up and use them in the pie. I also subbed in freshly chopped chives, basil and garlic.  Their recipe called for just the tomatoes, garlic and fresh oregano to be wilted in the pan. I didn’t have oregano, so I left it out. (When I do this dish again, I will skip this step with the tomatoes. I don’t think it’s necessary.)

Here you have the beautiful tomatoes halfed, chopped leeks, chopped fresh garlic, chives, basil, salt and pepper in just a wee bit of olive oil. Pretty colors!

img_4479

Once the leeks were cooked to my satisfaction, I turned off the heat and let the mixture cool a little bit. Meanwhile I blotted the zucchini with more paper towels until it felt dry, then put it in a kitchen towel and squeezed it as hard as I could. Once you’ve extracted as much moisture as possible, transfer it to a bowl. If you have never made zucchini spirals, you might not realize that the strands are very very long. I used kitchen scissors to cut them up so they would be more manageable.

Whisk the remaining ingredients, then add the vegetables and stir. (Sorry, no photo of this part.) The whole shebang goes into a spring form pan to bake. When it’s finished, it gets turned out upside down and it looks LOVELY!

img_4492

img_4495


Ingredients

  • 2 pounds zucchini
  • 1 1/2 teaspoons kosher salt, divided
  • 2 tablespoons olive oil
  • 1 pt. grape tomatoes, halved
  • 2 large leeks, carefully cleaned and chopped
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh chives
  • 4 garlic cloves, minced
  • 7 large eggs
  • 2/3 cup cream
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon Sriracha Sauce (or your favorite hot sauce) optional
  • 1 cup shredded mozzarella cheese
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • Cooking spray

Directions:

1) Using the large holes of a spiralizer, cut zucchini into noodles. Place zucchini on a bed of paper towels. Sprinkle with 1 teaspoon salt. Let this sit for at least 30 minutes.

2) Heat oil in a large skillet over medium-high. Add tomatoes, leeks, garlic, chives and basil; cook, stirring often, until the leeks are soft and the tomatoes are wilted. Remove from heat and allow this to cool. (Remember, you will be adding it to an egg mixture so it needs to be close to room temp.)

3) Preheat oven to 375°F. Place half of zucchini noodles on a clean kitchen towel. Wrap towel around zucchini; twist and squeeze until all liquid is extracted. Repeat with remaining zucchini. Cut zucchini into manageable lengths.

4) Whisk eggs in a large bowl until lightly beaten. Whisk in milk, flour, hot sauce, pepper, and 1/2 teaspoon salt. Add tomato mixture, cheeses, and zucchini and stir to combine (kind of gently as you want to combine everything but not destroy the integrity of the vegetables.)

5) Wrap bottom plate of a 9-inch spring form pan tightly with foil. Assemble pan; coat bottom and sides with cooking spray. Pour egg mixture into pan. Bake at 375 degrees until set in the middle. Check it at 50 minutes. Mine took 60. Important step:  Make sure to let it cool for at least 15 minutes. Carefully remove the sides of the pan. Place your serving platter on top and invert. Then remove the bottom and garnish.

6) Watch your family swoon. I really love sour cream so I garnished mine with that, but you can do anything you like or nothing at all.

NOTE: This pie is NOT good re-heated in the microwave. The morning after I made this we got up thinking it would be great for breakfast. We nuked two pieces and both agreed that it tasted bitter. Best to put it in the oven covered (at 250 degrees) and let it heat up slowly and evenly for about 15-20 minutes.

img_4493

PS- Tomorrow we’ll talk about stuffing spaghetti squash with broccoli Alfredo (Not to be confused with Charlie Alfredo, below.)

Charlie Tortellini