– gluten-free flour mix (use the same amount of all-purpose flour of whole wheat flour if you are not doing gluten-free) – salt – ground black pepper divided – unsalted butter preferably organic – water – eggs – zucchini – mayonnaise (I used low fat) – Parmesan cheese – goat cheese – fresh basil – tomatoes
– Combine flour, butter, ¾ teaspoon of salt, 1 egg yolk, 2 tablespoons of water and 1 teaspoon pepper in a mixer. Mix on low until dough sticks together when pressed. Add 1-2 more tablespoons of water if needed. Press the dough into the prepared pie dish. Pierce dough all over with a fork. Brush with 1 egg yolk. Set in freezer 5 minutes to set. – Pour the egg whites onto the bottom of the pie crust and bake the crust for 15 minutes. Set aside.
– Microwave the sliced zucchini for 4 minutes or until tender. Drain the extra water on paper towels and squeeze out any extra liquid. – In a separate bowl, combine the remaining ½ teaspoon pepper, ¼ teaspoon salt, mayonnaise, Parmesan cheese, goat cheese and chopped basil. Layer your pie with zucchini, tomatoes, mayonnaise and cheese mixture. The mixture will be thick so use your hands to press and smear it on top. – Bake for 25-30 minutes until it starts to bubble and the crust is golden.