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Zucchini Pie

4.79 from 167 votes

Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Parmesan cheese.

Prep Time: 15

Cook Time: 30

Total Time: 45

Yield: 6 servings

Course: Breakfast, Brunch, Side Dish

Cuisine: American

Ingredients

10 oz zucchini (shredded, all liquid squeezed out)
1/2 cup shallots (chopped)
1/4 cup fresh chives (chopped )
1/2 cup part-skim mozzarella
2 tbsp grated parmesan cheese
1/2 cup white whole wheat flour (King Aurthur or all purpose, 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
black pepper ( to taste)
cooking spray (I used my misto)

Instructions

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.

Nutrition

Serving: 1/6th, Calories: 125.3kcal, Carbohydrates: 13.1g, Protein: 8.1g, Fat: 4.8g, Cholesterol: 52mg, Sodium: 420.1mg, Fiber: 2g, Sugar: 2.5g

- WW Points: 3

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