Crust-less Summer Zucchini Pie
Try this Crust-less Summer Zucchini Pie recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tsp baking powder
- 1 tsp olive oil
- 2 large eggs beaten
- 1/2 cup shallots chopped
- 1/2 tsp kosher salt
- 2 tbsp grated parmesan cheese
- fresh cracked pepper to taste
- 10 oz shredded zucchini all liquid squeezed out
- 1/4 cup chopped fresh chives
- 1/2 cup part skim mozzarella
- 2/3 cup fat free milk
- cooking spray (i used my misto)
- 1/2 cup white whole wheat flour (king aurthur)
- Carbohydrate 6.78269170700564 g
- Cholesterol 354.458888888177 mg
- Fat 9.10049051334051 g
- Fiber 0.757491268098422 g
- Protein 13.3927820487229 g
- Saturated Fat 2.92585651135367 g
- Serving Size 1 1 serving (193g)
- Sodium 267.21444271807 mg
- Sugar 6.02520043890722 g
- Trans Fat 1.47073832872903 g
- Calories 159 calories
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.
