Thank you skinny taste for this yummy recipe

Crust-less Summer Zucchini Pie

A simple savory 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!

It makes a wonderful side dish to any meal or serve it at a potluck or brunch.
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.


Crust-less Zucchini Pie
Skinnytaste.com
Servings:

6

• Serving Size:

1/6th

• Old Points:

3 pts

• Points+:

3 pts

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:

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.

Makes 6-8 servings.