Rating: 4.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This crustless zucchini pie contains eggs and two types of cheese and can be served as either a side dish or a meatless main dish.

Cynthia Nicholson
Recipe by Real Simple September 2004

Gallery

Credit: Christopher Baker

Recipe Summary test

prep:
15 mins
additional:
1 hr 5 mins
total:
1 hr 20 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.

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Nutrition Facts

calcium 255mg; 289 calories; calories from fat 1%; carbohydrates 20g; cholesterol 122mg; fat 18g; fiber 1g; iron 2mg; protein 12mg; saturated fat 6g; sodium 723mg.
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