Lincoln Tech's Free Form Zucchini Pie

SUFFIELD, Conn. (Mass Appeal) - Chef Gary Moquin from Lincoln Technical Culinary Institute in Suffield, Connecticut will show you how to make Free Form Zucchini Pie.
 

Filling Ingredients:

• 3 zucchini
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp Splenda
• 1 tbsp Lemon Juice

Dough Ingredients:

• 12 oz whole-wheat flour
• 2 oz olive oil
• 3 oz cold water Pinch of salt
• 1oz skim milk

Directions:

1. Pre-heat oven to 375 degrees
2. In a bowl add whole-wheat flour and salt. Mix in oil slowly with fork. Once all oil is incorporated and cold water until it forms dough. Chill for 15 minutes.
3. Cut zucchini long ways and remove all seeds. Slice into ¼ inch pieces.
4. Mix cinnamon, nutmeg, Splenda and Lemon Juice with zucchini.
5. Roll dough out on floured surface in to a circle ¼ thickness.
6. Transfer dough onto a lined baking pan.
7. Drain the filling then add in the middle of the crust.
8. Fold the out side of the dough into the middle all the way around forming pleats.
9. Brush with milk and bake for 20- 25 minutes or until golden brown.

This recipe makes 4 servings.

Lincoln Technical Culinary School
1760 Mapleton Ave., Suffield, CT
(860) 668 - 3500
www.lincolnedu.com