Dessert

Zucchini Pie

Zucchini Pie bakes up golden and tender, its shredded zucchini melting into creamy mozzarella and sharp Parmesan with a hint of sweet shallot and bright chives. Each slice tastes savory and satisfying, with a light, custardy bite that feels both hearty and fresh.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Zucchini Pie
Total
47 min
Prep
15 min
Cook
32 min
Serves
6

Nutrition per Serving

Calories
125
Protein
8g
Carbs
13g
Fat
5g
Fiber
2g
Sugar
3g
Sodium
420mg

Ingredients

  • 10 oz zucchini (shredded, all liquid squeezed out)
  • 1/2 cup shallots (chopped)
  • 1/4 cup fresh chives (chopped )
  • 1/2 cup part-skim mozzarella
  • 2 tbsp grated parmesan cheese
  • 1/2 cup white whole wheat flour (King Aurthur or all purpose, or GF flour mix)
  • 1 tsp baking powder
  • 2/3 cup fat-free milk
  • 1 tsp olive oil
  • 2 large eggs (beaten)
  • 1/2 tsp kosher salt
  • black pepper ( to taste)
  • cooking spray (I used my misto)

Instructions

  1. Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
  2. Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.
  3. Sift flour and baking powder in a medium bowl.
  4. Add remaining ingredients to the bowl and blend well.
  5. Combine with zucchini mixture and pour it into the pie dish.
  6. Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.
  7. Let it stand at least 5 minutes before serving.