My mother-in-law's zucchini pie is out of this world, & when TJ saw her making one, he wanted it too. How could I make it "TJ-safe?" I wondered. Well, here is OUR version. Enjoy!
1 small zucchini, shredded
2 egg yolks, beaten well
1/2 cup hemp milk (more can be added, depends how creamy you want it!)
1/4 cup quinoa flakes
salt/pepper to taste
1/2 cup cooked quinoa
Line the bottom of a loaf pan with the cooked quinoa. This will be your "crust."
Mix together all other ingredients, and pour on top of crust. Be sure to get all of the extra milk & yolk into the pan.
Bake for 35 minutes in a 350 degree oven.