When food editor Cheramie Sonnier and I recently visited our former food editor, Tommy Simmons, in Waleska, Georgia, she served us a delicious Zucchini Pie with freshly caught fish and homegrown tomatoes for dinner.
Her zucchini recipe was a take-off from an old recipe we used to make that was similar. The pie has no pie crust; back then we called them “impossible,” “crustless” or “no crusts” pies.
Tommy had just tested and photographed the pie for a column she writes for the GardenSmart newsletter.
Grated zucchini is folded into a flavorful, eggy batter. It’s easy to slice after baking. This is a delicious and fun recipe to bring back.
Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.