This is pretty much the vegan version of Philly tomato pie. It tastes so so much like the real thing, perhaps because it is the real thing. The "crust" of this pie is more akin to a creamy dreamy risotto, all but melting in your mouth. It’s made of rice, zucchini and a few other things like aromatic garlic and onion. All you do is grate/spiralize up some nice, firm zucchini. Squeeze all the excess moisture from the squashes, and then mix it up with some pre-cooked rice. This pie is insane(ly amazing).
Zucchini Tomato Pie [Vegan]
For the Zucchini Rice Crust:
- 3.5 pounds zucchini
- 2 cups cooked white rice
- 1/2 teaspoon microplaned garlic
- 1/2 cup chopped white onion
- Aquafaba from 1 can of white beans (liquid from a can of white beans)
For the Sauce:
- 3 tablespoons olive oil
- 3 cloves of crushed garlic
- 1 bay leaf
- 1 teaspoon dry oregano
- 1 1/2 tablespoons crushed red pepper
- 1 shallot, thinly sliced
- A 28 ounce can or whole peeled tomatoes
- 1-2 tablespoon(s) sugar
- Spiralize the zucchini (or grate it). Place it in a cloth and squeeze squeeze squeeze out all the excess moisture. After you are done removing all the water, the zucchini should weigh about 1 3/4 – 2 pounds.
- Preheat oven to 400°F.
- Combine the zucchini with the white rice, garlic, onion, and aquafaba. Add a little salt to taste.
- Press zucchini mix into a 12-inch oven-safe skillet and bake for 40 minutes.
- While the zucchini mix is baking, start the sauce. Warm the olive oil over medium heat until shimmering.
- Add the garlic, shallot, red pepper, and oregano, and cook until soft and fragrant. It will take about 60-90 seconds.
- Crush up the tomatoes in a food processor, and pour into the pan. Add the bay leaf and the sugar. Lower heat to med-low.
- Cook, stirring occasionally, until the 40 minutes of the zucchini bake is up.
- Add some salt to the sauce to taste.
- Spoon the sauce smoothly over the zucchini-rice mix, return to oven for an additional 20 minutes.
- Serve and garnish with basil leaves and vegan cheese if desired.