Ingredients
- 1 tbsp plus one teaspoon olive oil
- 10 oz shredded zucchini (all liquid squeezed out)
- 11/2 tsp salt
- ½ cup shallots, peeled and minced
- 2 tbsp fresh chives, sliced
- ½ cup feta cheese, crumbled
- ½ cup flour (gluten free flour mixes work well too)
- 1 tsp baking powder
- ⅔ cup milk
- 2 large eggs (beaten)
- ½ tsp black pepper
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat oven to 400°. Pour 1 tablespoon of the olive oil into the pile plate, and place it in the oven while it preheats
- Combine the zucchini with 1 teaspoon of the salt, and let it sit in a colander for 10 minutes. Then squeeze out the remaining water from the zucchini. Discard the water
- Combine the zucchini, shallots, chives, and feta cheese in a bowl.
- Sift the flour and baking powder in a medium bowl. Combine this with the zucchini mixture and add the milk, eggs, black pepper, and remaining salt and olive oil
- Carefully place the mixture into the heated pie plate. BE CAREFUL TO MAKE
- 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 Facts
Crustless Zucchini Pie
Amount per Serving
Calories
127
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Trans Fat
0.004
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
54
mg
18
%
Sodium
1842
mg
80
%
Potassium
212
mg
6
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
6
g
12
%
Vitamin A
264
IU
5
%
Vitamin C
8
mg
10
%
Calcium
149
mg
15
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.