Found this yummy delicious recipe online for Crust-less Summer Zucchini Pie at skinnytaste.com. I had to tweak it a little bit, but it turned out so good so I had to post it for you.
1 large zucchini - shredded
3/4 small onion - chopped
1tbsp garlic powder
1/2 cup shredded cheese (I used Sargento Reduced Fat 4 Cheese Mexican Blend)
1/2 cup Whole Wheat Flour (I used King Arthur)
3/4 tsp baking powder (I used Rumford Reduced Sodium Baking Powder)
2/3 cup unsweetened coconut milk (could use almond, soy, or regular fat free milk)
1tsp olive oil/canola oil blend (I used Pompeiian)
2 eggs - whisked together
1/2 tsp salt substitute
black pepper to taste
2tbsp parmesan cheese
fat free cooking spray.
Preheat oven to 400.
Shred Zucchini in food processor. Then squeeze water from it by wrapping it in cheesecloth or thin dishcloth and squeezing it out.
Spray baking dish (can use pie pan or I used 8x8 baking dish) with non stick cooking spray.
In large bowl, combine zucchini, onion, garlic & shredded cheese
In a separate bowl, combine flour, milk, eggs, baking powder, olive oil, salt & pepper.
Pour flour/egg mixture over zucchini mixture and mix well.
Pour into baking dish.
Top with parmesan cheese.
Bake 30-35 minutes until set. Toothpick or knife should come out clean when dipped in the center of the 'pie'. Let pie set for 5-10 minutes before serving.
Makes 6 servings
119 Calories
6g Fat
10g Carbs
2g Fiber
7g Protein
184mg Sodium
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