Sep 4, 2014 15:27 Eat Your Vegetables: Crustless Zucchini Pie, garden-fresh goodness Eat Your Vegetables: Crustless Zucchini Pie, garden-fresh goodness Advocate staff photo by HEATHER MCCLELLAND -- Use fresh-from-the-garden zucchini to make crustless Zucchini Pie. corinne cook| Special to The Advocate Sept. 04, 2014 Comments 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 firstname.lastname@example.org.