Zucchini Pie
Serves six

For the crust
1 c. whole wheat flour
½ tsp. salt
6 tbsp. vegan margarine
2 tbsp. cold water

For the filling
1 tbsp. olive oil
1 onion, chopped
1 tbsp. Dijon mustard (optional)
4 medium zucchini, coarsely grated
Egg replacer equivalent of 2 eggs
1 c. nondairy mozzarella-style cheese (Daiya preferred), grated

1. Preheat the oven to 350º. 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.

2. Press the ball of dough into an 8-in. pie pan until it covers the bottom and the sides to the top of the pan.

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

4. Spread the mustard on the bottom of the pie shell. Mix together the zucchini, onion, vegan cheese, and egg replacer in a large bowl and pour over the crust.

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

From Mayim’s Vegan Table: 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. Get more recipes from the book at dailycandy.com.

Photo: Denise Herrick Borchert / Courtesy of Da Capo Lifelong Books