Crustless Summer Zucchini Pie

GolferGirl123 sent in another winner for sure! Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Parmesan cheese. From skinnytaste.com.

Crustless Summer Zucchini Pie
Makes 6 servings
Only 125.3 calories


Ingredients:

10 oz shredded zucchini, all liquid squeezed out
1/2 cup shallots, chopped (if tolerated)
1/4 cup chopped fresh chives (if tolerated)
1/2 cup part skim mozzarella
2 tbsp grated parmesan cheese (if tolerated)
1/2 cup white whole wheat flour (King Aurthur) or GF flour mix
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 (if tolerated)
cooking spray


Directions:

1. Preheat oven to 400°. Lightly spray a pie dish with cooking spray.

2. Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.

3. Sift flour and baking powder in a medium bowl.

4. Add remaining ingredients to the bowl and blend well.

5. Combine with zucchini mixture and pour it into the pie dish.

6. Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.

7. Let it stand at least 5 minutes before serving.


Tips:

• 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.

• You can swap flour for gluten free blend such as cup 4 cup.

• Refrigerate 4 days. Leftovers are great reheated for lunch.