Subbed the flour with King Arthur 1-1 GF flour and used vegan sour cream. Also left the lemon juice out of the crust. Added garlic powder to the filling for extra flavor and subbed the scallions for chives. I only had about a cup of cherry tomatoes bc I was using what came from my plants, and it was the perfect amount. Even with that reduction I had more filling than would fit in the dough. I shredded the zucchini instead of slicing/dicing and put in a bowl with salt for 15 minutes before squeezing the water out. I fear it would have been much too soggy otherwise, but with these modifications it was perfect!
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