CRUSTLESS ZUCCHINI PIE

CRUSTLESS ZUCCHINI PIE

CRUSTLESS ZUCCHINI PIE

Easy low carb crustless zucchini pie packed with summer vegetables like zucchini, tomatoes, bell pepper, and basil. Perfect for breakfast! Crustless Zucchini Pie is an easy gluten-free pie made with boiled potatoes. It is loaded with zucchini, corn and green onions.

Makes 6-8 servings.

CRUSTLESS ZUCCHINI PIE

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:

  1. 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.
  2. 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.
  3. 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.
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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