From The Galley: 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: