no crust zucchini quiche - gluten free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Preheat oven to 400F1 medium size zucchini (about 5 cups) peel on,2 eggs lightly beaten1/2 cup Parmesan cheese grated4 TBSP basil, parsley, cilantro - you choose.
Grate the zucchini, place in a colander to drain the excess liquid from the zucchini. You can put some salt on it to help speed the process, then rinse the salt off before adding the egg. Pat with a paper towel or clean cloth.
Add the egg, cheese and herbs. Stir to combined.
Spoon into muffin tins, pack them down.
Bake at 400 for 15-20 or until golden and crunchy.
Serving Size: makes 12
Add the egg, cheese and herbs. Stir to combined.
Spoon into muffin tins, pack them down.
Bake at 400 for 15-20 or until golden and crunchy.
Serving Size: makes 12
Nutritional Info Amount Per Serving
- Calories: 93.6
- Total Fat: 5.2 g
- Cholesterol: 154.0 mg
- Sodium: 138.1 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.4 g
- Protein: 7.5 g
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