zucchini-ricotta pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
15 oz Ricotta Cheese, part skim milk 2/3 C. Parmesan Cheese, grated2 large Eggs 1/3 C. Roasted Garlic1/2 C Caramelized Onions4 Large Zucchini, Shredded
In a large bowl or colander, sprinkle the zucchini with sea salt. Let it sit for about 10 minutes. In small batches, grab a handful of the zucchini and squeeze as much water as you can out of it. Set aside.
In a large bowl, add the eggs and whisk until they are all one color, you can't tell the yolk from the white part.
Add salt, peppers, herbs of your liking, both cheeses, onions and garlic.
Mix well.
Add zucchini and mix again, so everything is fairly equally distributed.
Pour mixture into a oiled baking dish.
Bake at 350 for about 45-60 minutes. You know it's done when you can shake the baking dish and it hardly jiggles.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user LISS327.
In a large bowl, add the eggs and whisk until they are all one color, you can't tell the yolk from the white part.
Add salt, peppers, herbs of your liking, both cheeses, onions and garlic.
Mix well.
Add zucchini and mix again, so everything is fairly equally distributed.
Pour mixture into a oiled baking dish.
Bake at 350 for about 45-60 minutes. You know it's done when you can shake the baking dish and it hardly jiggles.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user LISS327.
Nutritional Info Amount Per Serving
- Calories: 158.8
- Total Fat: 8.0 g
- Cholesterol: 69.2 mg
- Sodium: 241.8 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.7 g
- Protein: 12.2 g
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