Crustless Zucchini Pie is a wonderful savory pie made with zucchini, parsley, onions, Cheddar and Parmesan cheese. A simple recipe to make your meal exciting.
Makes 6-8 servings.
Servings: 6 • Serving Size: 1/6th • Points +: 3 pts • WW sp: 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
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)
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.