Zero Point Crustless Zucchini Pie
Source: thestatenislandfamily.com
This easy Crustless Summer Zucchini Pie is one of my favorite ways to use up garden zucchini every summer. It’s light, and perfect for breakfast, lunch, or a side dish for dinner.If you’re looking for a delicious way to use up summer zucchini, make this Crustless Zucchini Pie! It’s somewhere between a quiche and a frittata, but with fewer eggs and a lot more vegetables. Every summer, as soon as zucchini starts overflowing in gardens and farmers markets, this savory pie makes its way back onto my table. It’s one of those simple recipes I’ve been making for years because it’s easy, delicious, and the perfect way to use up all that extra zucchini.
Ingredients:
- 2 cups shredded zucchini
- 1/2 cup diced onions
- 1/2 cup diced bell peppers (any color)
- 1 clove garlic, minced
- 4 large eggs
- 1 cup fat-free cottage cheese
- 1 cup fat free shredded cheddar cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- cooking spray
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat the cooking spray in a skillet over medium heat.
- Add the diced onions, bell peppers, and minced garlic.
- Sauté until the vegetables are softened, about 5 minutes.
- Add the shredded zucchini and continue cooking for another 2-3 minutes.
- Season with salt and pepper.
- Remove from heat and let it cool for a few minutes.
- In a large bowl, beat the eggs.
- Add the cottage cheese, shredded cheddar cheese, and dried oregano.
- Mix well. Stir in the sautéed vegetables into the egg and cheese mixture.
- Make sure the vegetables are evenly distributed. Grease a pie dish with non-stick cooking spray.
- Pour the quiche mixture into the pie dish. Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown.
