Crustless Summer Zucchini Pie

VARIATIONS: If you don’t have any white whole wheat flour, you can use all purpose or wheat flour. To make a gluten-free zucchini pie, swap the flour for a gluten-free blend, such as Cup4Cup. Swap the mozzarella for Swiss or Asiago and the Parmesan for Pecorino Romano or feta. If you don’t have shallots, use red or yellow onions, and if no chives, sub with green onions. Flavor the pie with dry or fresh herbs like basil or oregano. Season with garlic powder or fresh garlic. Add other vegetables like bell pepper, artichoke hearts, or broccoli to switch up the flavors. Add grilled chicken to make it even more filling. If you don’t have a pie dish, bake the zucchini pie recipe in a 9” x 9” pan. You can double the recipe and bake in a 9” x 13” baking dish, or for smaller servings, bake the zucchini mixture in a muffin tin. Just make sure to adjust the baking time.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.

Step 2

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

Step 3

Sift flour and baking powder in a medium bowl.

Step 4

Add remaining ingredients to the bowl and blend well.

Step 5

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

Step 6

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

Step 7

Let it stand at least 5 minutes before serving