Thursday, July 17, 2014

Crust-less Summer Zucchini Pie

  • 10 oz shredded zucchini, all liquid squeezed out
  • 1/2 cup shallots, chopped
  • 1/4 chopped fresh chives
  • 1/2 cup part skim mozzarella
  • 2 tbsp grated parmesan cheese
  • 1/2 cup white whole wheat flour
  • 1 tsp baking powder
  • 2/3 cup fat free milk
  • 1 tsp olive oil
  • 2 large eggs, beaten
  • 1/2 tsp kosher salt
  • fresh cracked pepper to taste
  • cooking spray 

  1. Preheat oven to 400°F and lightly spray a pie dish with cooking spray. 
  2. Combine zucchini, shallots, chives and mozzarella cheese in a bowl.
  3. Sift flour and baking powder in a medium bowl, then add remaining ingredients and blend well. 
  4. Combine flour mixture with zucchini mixture and pour it into the pie dish.
  5. Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center. Let stand at least five minutes before serving.
Makes six servings

Serving size: 1/6 of the pie
Calories: 125.3 
Fat: 4.8 g 
Protein: 8.1 g 
Carb: 13.1 g 
Fiber: 2.0 g 
Sugar: 2.5 g
Sodium: 420.1 mg 

Recipe courtesy of

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