zucchini tomato pie

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of zucchini tomato pie calories by ingredient
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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, crumbled


    Read more at Wholeliving.com: Zucchini Pie

Directions

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.

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