zucchini tomato pie
- Number of Servings: 6
Ingredients
•2 teaspoons olive oil •1 pound (about 2 or 3) green zucchini, cut into 1/2-inch pieces •4 scallions, thinly sliced •4 cloves garlic, minced •1 teaspoon dried marjoram •1 teaspoon coarse salt •1/2 teaspoon freshly ground pepper •1 pound (about 2 or 3) yellow zucchini, cut into 1/2-inch pieces •1/2 cup freshly chopped dill •1/4 cup freshly chopped flat-leaf parsley •5 large eggs plus 5 large egg whites, lightly beaten •1 tomato, thinly sliced •2 ounces low-fat feta cheese, crumbledRead more at Wholeliving.com: Zucchini Pie
Directions
1.Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, A teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove from heat; transfer to a large bowl; set aside.
2.Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid.
3.Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 1/2-inch round, deep baking dish. Cover with tomato; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.
Read more at Wholeliving.com: Zucchini Pie
Serving Size: pie makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MARYBRIDGET2.
1.Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, A teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove from heat; transfer to a large bowl; set aside.
2.Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid.
3.Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 1/2-inch round, deep baking dish. Cover with tomato; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.
Read more at Wholeliving.com: Zucchini Pie
Serving Size: pie makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MARYBRIDGET2.
Nutritional Info Amount Per Serving
- Calories: 74.8
- Total Fat: 2.5 g
- Cholesterol: 32.5 mg
- Sodium: 152.1 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.7 g
- Protein: 7.8 g
Member Reviews