Zucchini Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
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.
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.
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.
Serving Size: 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user DASOTA.11.
1 pound (about 2 or 3) green zucchini, cut into 1/2-inch pieces4 scallions, thinly sliced4 cloves garlic, minced3 teaspoon dried marjoram1/2 teaspoon freshly ground pepper1 pound (about 2 or 3) yellow zucchini, cut into 1/2-inch pieces1/2 cup freshly chopped dill1/4 cup freshly chopped flat-leaf parsley10 large egg whites, lightly beaten1 tomato, thinly sliced2 ounces low-fat feta cheese, crumbled
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.
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.
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.
Serving Size: 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user DASOTA.11.
Nutritional Info Amount Per Serving
- Calories: 87.3
- Total Fat: 1.7 g
- Cholesterol: 5.0 mg
- Sodium: 209.3 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 2.8 g
- Protein: 10.0 g
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