From The Galley: Crust-less Summer Zucchini Pie

Crust-less Summer Zucchini Pie

Servings: 6 • Serving Size: 1/6th • Points +: 3 pts • Smart Points: 3
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

INGREDIENTS:

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 (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:

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.

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.

Crust-less Summer Zucchini 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! Makes a great side, perfect for potlucks or just serve with a salad!

PHOTO & RECIPE CREDIT:

Crust-less Summer Zucchini Pie

Comments

suzanne chabot
10 months ago
WoW! Sooooooooooo beautiful!
Carol Kitchin
10 months ago
So sorry to hear of his passing ... he certainly looked like someone who was full of life. Prayers offered for those that were touched by his passing.
Angie Arnsbarger
10 months ago
This looks good will be making this could use shrimp or salmon
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