Italian Pork Pie with Zucchini Crust

Recipe adapted by Elizabeth Boudreaux.

INGREDIENTS

FOR THE CRUST

  • 2 cups zucchini, coarsely grated
  • 1 tbsp. coconut oil
  • 3 eggs, lightly beaten
  • 1 tsp. garlic powder

FOR THE FILLING

  • 1 tsp. coconut oil
  • 1 can (6 oz.) tomato paste
  • 1 pound JVF ground pork
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • 2 garlic cloves, minced

TOPPINGS (OPTIONAL)

  • Pine nuts
  • Parmesan
  • Unsweetened coconut flakes

INSTRUCTIONS

  1. Preheat oven to 350º.
  2. Mix all crust ingredients in a large bowl. Spoon mixture into a greased 9-inch pie dish. Press against sides and bottom to form crust.
  3. Heat oil in a large skillet. Add JVF ground pork and garlic. Brown, then drain any liquid left in pan.
  4. Add tomato paste and herbs; mix. Simmer, covered, for 10 minutes. Spoon onto crust.
  5. Bake 20 minutes.
  6. Add optional toppings. Return to oven and bake for 10 more minutes.

JVF

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