Zucchini Pie

• Create about 8 cups of zucchini noodles, from 3 to 6 zucchini, depending on their size. I use THIS amazing tool, which makes zucchini noodles in seconds. I used to use THIS tool, but it was more difficult, and took much longer to make the noodles. You can also a cheese grater or a food processor with the julienne slicer setting.
• Steam the zucchini noodles just until they are tender and have reduced in size.
• Let the zucchini noodles cool in a mesh strainer, then put them in a clean dry kitchen towel, and squeeze most of the water out of them. Set them aside.
• Add to a mixing bowl:
• 3/4 cup almond flour (I used THIS one)
• 1/4 cup arrowroot or tapioca flour
• 1/4 cup roughly chopped fresh cilantro
• 1/2 tsp sea salt
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• Combine.
• Add:
• 2 tsp fresh lime juice
• 1 whisked egg

1. and the squeezed zucchini noodles
2. Gently work everything together with your hands.
3. Set your oven to 350 degrees.
4. Place a large oven-safe pan (I use cast iron) on the stovetop over low/medium heat.
5. When the pan is heated add a tablespoon of oil or Earth Balance Buttery Spread.
6. Place the zucchini mixture into the pan and spread it out with a fork (it wont spread out on its own).
7. Turn the heat to medium and cook for about ten minutes, or until the bottom is golden brown.
8. Crack four eggs over the top and carefully transfer it to the oven.
9. Bake for about ten minutes.
10. Top with more fresh squeezed lime juice and cilantro.

create, steam, zucchini noodles, almond flour, arrowroot, fresh cilantro, salt, cumin, garlic, combine, lime juice, egg

Taken from www.epicurious.com/recipes/member/views/zucchini-pie-52579101 (may not work)