From The Galley: Crust-less Summer Zucchini Pie

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! 

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