Crust-less Summer Zucchini Pie

A simple savory pie made with summer zucchini, shallots, mozzarella and parmesan cheese. If you’re looking for a tasty way to use up your summer zucchini, this is it! This makes a wonderful side dish to any meal or serve it at a potluck or brunch.

To make shredding the zucchini easier,  just throw it in the food processor. You’ll want to put the zucchini in a cheese cloth and give it a good squeeze to take out all the moisture.

 

 

Crust-less Summer Zucchini Pie

A simple savory pie made with summer zucchini, shallots, mozzarella and parmesan cheese. If you're looking for a tasty way to use up your summer zucchini, this is it!

Ingredients:

  • 10 oz shredded zucchini, all liquid squeezed out
  • 1/2 cup shallots, chopped
  • 1/4 cup chopped fresh chives
  • 1/2 cup part skim mozzarella
  • 2 tbsp grated parmesan cheese
  • 1/2 cup white whole wheat flour (King Aurthur)
  • 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 (I used my misto)

Directions:

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

Nutrition Information

Yield: 6 servings, Serving Size: 1/6th

  • Amount Per Serving:
  • Smart Points: 3
  • Points +: 3
  • Calories: 125.3
  • Total Fat: 4.8g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 420.1mg
  • Carbohydrates: 13.1g
  • Fiber: 2g
  • Sugar: 2.5g
  • Protein: 8.1g