A friend gave me this recipe (http://www.skinnytaste.com/crust-less-summer-zucchini-pie/) while we were chatting about using up CSA veggies. I changed just a few things to what I had on hand. Turned out pretty well, I'm surprised.
I used my food processor to shred the zucchini and a kitchen towel to squeeze the liquid out.
2 zucchini, shredded and squeezed out liquid
1 large green onion, whites & greens chopped
1/2 cup shredded mozzarella cheese
1/2 cup whole wheat flour
1 tsp baking powder
2/3 cup of low fat milk
1 tsp EV olive oil
1/2 tsp salt
Preheat oven to 400°
Combine zucchini, onion, & cheese.
In smal bowl combine dry ingredients. In another small bowl combine wet ingredients. Then mix wet ingredients with dry until combined. Now pour over zucchini mixture and into greased pie pan.
Bake for 30 minutes.
This didn't seem to be kid approved by my kids but I liked it! They were excited when they heard the word pie but then refused to try it. Makes a great adult side dish. :)
Post a Comment