Crustless Zucchini Pie
zucchini pie cut into slices
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Course: Appetizer, brunch, Side Dish
Cuisine: American
Keyword: Vegetables, Vegetarian
Servings: 8 servings
Calories: 127kcal
Author: Chef Bill Collins

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
  • 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.
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