Easy Zucchini Quiche Crust

[{"selector":"#anim-69ff0736-d7e7-484c-aeae-356faea3719b","keyframes":{"transform":["scale(0)","scale(1)"]},"delay":101,"direction":"normal","duration":1401,"easing":"cubic-bezier(0.77, 0, 0.175, 1)","fill":"both"}] [{"selector":"#anim-8c92fd1c-b502-4039-b947-a0eec6328bc7","keyframes":{"transform":["translate3d(0px, 150px, 0)","translate3d(0px, 0px, 0)"]},"delay":250,"direction":"normal","duration":1400,"easing":"cubic-bezier(0.77, 0, 0.175, 1)","fill":"both"}] [{"selector":"#anim-56ae9fa5-b674-40ac-bc44-6ac372932487","keyframes":{"opacity":[0,1]},"delay":750,"direction":"normal","duration":300,"easing":"linear","fill":"both"}] Get the full recipe!

"So much tastier than traditional quiche crust, and healthier too! Loved this!"

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2 zucchini 2 tsp. salt ¼ cup all-purpose flour 2 tbsp. grated parmesan 1 egg ½ tsp. garlic powder ¼ tsp. butter pepper - a sprinkle

INGREDIENTS Get the full recipe!

Easy Zucchini Quiche Crust

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1.

[{"selector":"#anim-38aceadd-63f8-4cc3-8ae5-91fcbf830e76","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Grate 2 zucchini with the large holes of a grater.

2.

[{"selector":"#anim-300cff45-4050-4cb3-b56a-64335bc0c9f8","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Place grated zucchini in a mixing bowl and sprinkle with 2 tsp. of salt . Stir and allow it to sit for 20 minutes. The salt will draw liquid out of the zucchini.

3.

[{"selector":"#anim-43f34761-7127-43d6-b144-39adbfc82c69","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Pre-heat oven to 375 F. (190 C.) Squeeze the liquid out of grated zucchini with cheesecloth or nut bag, making sure to eliminate as much liquid as possible.

4.

[{"selector":"#anim-9f071fbd-505b-4ccb-af6b-c68e814af4e1","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Place it back in the mixing bowl with ¼ cup of flour, 2 tbsp. grated parmesan, 1 egg, ½ tsp. garlic powder , a sprinkle of pepper, and stir.

5.

[{"selector":"#anim-fba86521-eb08-4649-ac40-2cc7893916cd","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Grease a pie pyrex or tin with butter and evenly distribute the zucchini “dough” on the bottom and up the sides.

6.

[{"selector":"#anim-8e008ef9-5b28-4800-a39b-f7051f6257bf","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Bake for 30-40 minutes . You can now fill your crust with savory pie or quiche filling and bake.