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Zucchini Pie
This Crustless Zucchini Pie is an easy summer recipe made with fresh zucchini, sweet onions, eggs, and cheese. Similar to a quiche but lighter, it's perfect for breakfast, brunch, lunch, or a simple summer dinner.
Ingredients
- 10 oz zucchini (shredded, all liquid squeezed out)
- 1/2 cup shallots (chopped)
- 1/4 cup fresh chives (chopped )
- 1/2 cup part-skim mozzarella
- 2 tbsp grated parmesan cheese
- 1/2 cup white whole wheat flour (King Aurthur or all purpose, or GF flour mix)
- 1 tsp baking powder
- 2/3 cup fat-free milk
- 1 tsp olive oil
- 2 large eggs (beaten)
- 1/2 tsp kosher salt
- black pepper ( to taste)
- cooking spray (I used my misto)
Instructions
- Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
- Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.
- Sift flour and baking powder in a medium bowl.
- Add remaining ingredients to the bowl and blend well.
- Combine with zucchini mixture and pour it into the pie dish.
- Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.
- Let it stand at least 5 minutes before serving.
Video
Nutrition
Serving: 1/6th, Calories: 125.3kcal, Carbohydrates: 13.1g, Protein: 8.1g, Fat: 4.8g, Cholesterol: 52mg, Sodium: 420.1mg, Fiber: 2g, Sugar: 2.5g
- WW Points: 3