Monday, June 4, 2012

Crustless Zucchini Pie

Have you eaten your fill of zucchini yet this summer?  Apparently last summer I overdosed Mr Pears with zucchini so he has been poo-pooing all my zucchini ideas lately.  But when I saw this recipe in Whole Living, I decided I was going to make it whether he liked it or not! Luckily, he liked it. :)

This zucchini pie is a great summer side dish. We served ours with grilled salmon and it was just perfect. Though it has all the same elements as a quiche, the veggies outweigh the eggs by alot so it doesn't taste like quiche, it is just a nice light veggie bake. The dill gives it a wonderful summer flavor and I loved the sweet roasted tomatoes on top and the tangy feta cheese.  This recipe was included under "Slim-down Summer Recipes" at Whole Living but unfortunately I couldn't find any nutritional information.  I'm sure it is pretty low-cal but either way this will no doubt find its way back to our table again before the summer is over. I hope you like it is much as we did.

Crustless Zucchini Pie, adapted from Whole Living
2 teaspoons olive oil
1 lb green zucchini, cut in 1/2 inch pieces
4 scallions, chopped 4 cloves of garlic, minced
1 teaspoon dried marjoram
1 lb yellow squash, cut in 1/2 inch pieces
5 whole eggs
5 egg whites  (Save the yolks for making ice cream)
1/2 cup fresh dill, chopped  (if you are using dried dill weed, you won't need nearly as much)
1 large tomato, thinly sliced
2 oz low-fat feta cheese

Heat 1 teaspoon of olive oil in a large saute pan over medium heat.  Add the zucchini and half of the scallions, garlic and marjoram.  Salt and pepper them and then let them cook about five minutes, or until they are a bit softened and browned.  Pour that all into a large bowl and then repeat the process for the yellow squash.

Preheat the oven to 325 F.

In a smaller bowl lightly beat together the eggs and whites and then pour them over the squash and zucchini in the large bowl.  Add the dill and mix it all together.  Pour everything into a 2 quart pie dish and then top it with the sliced tomato and crumbled feta.

Bake for 1 hour or until the top is set.  This can be served either hot or at room temperature.  Enjoy!

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