- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 171.9
- Total Fat: 8.6 g
- Cholesterol: 217.5 mg
- Sodium: 357.8 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 0.8 g
- Protein: 11.3 g
Zucchini, Pepper, Onion Quiche-likeSubmitted by: KNACKERED_KITTY
IntroductionI had a crustless zucchini pie a long time ago, and while I don't have the recipe anymore, I do remember parts of it. This is a "replication" from my faulty memory.
This came out WONDERFUL - light and fluffy, but sooooo satisfying! I had a crustless zucchini pie a long time ago, and while I don't have the recipe anymore, I do remember parts of it. This is a "replication" from my faulty memory.
This came out WONDERFUL - light and fluffy, but sooooo satisfying!
1/2 cup coarsely chopped green bell pepper
1/2 medium zucchini (sliced thick)
1 clove coarsely chopped garlic
1 small onion
1/4 cup shredded provoone cheese
1/4 cup shredded fat free mozzarella
1/2 cup water
1/3 cup All Purpose Baking Mix
Slice zucchini - relatively thick! You want some of the texture of the zucchini
Coarsely chop up the pepper. Again - the snap/texture of the pepper is something you want!
Dice up the onion & garlic
Spread all the veggies on the bottom of a pie dish
In a medium bowl mix 4 large eggs and half a cup of water.
Once mixed add the 1/4 cup of shredded fat-free mozzarella and the 1/4 cup of shredded provolone. Stir carefully - try not to bust up the cheese too much!
Add the 1/3 cup all purpose baking mix and blend carefully. You don't want it chunky, but again you don't want the cheese too broken up!
Pour egg/cheese/baking mix mixture over the veggies.
Cover with foil and bake 25 minutes.
Remove foil and bake an additional 10 minutes, or until the egg is done.
*My egg wasn't all the way done at this point, so I kicked it up to 425 Fahrenheit and left it in for another 8 minutes. The edges were slightly brown, but it came out perfect!
*Makes 4 large servings!!!
Number of Servings: 4
Recipe submitted by SparkPeople user KNACKERED_KITTY.