Zucchini Pie

Zucchini Pie

By PS1000 Plan  , , , , ,

August 14, 2017

  • Prep: 35 mins
  • Cook: 1 hr 5 mins
  • Yields: 6 servings


"Using the large holes of a spiralizer, cut zucchini into noodles, or cut zucchini into long noodles using a julienne peeler. Place zucchini in a colander in sink. Toss zucchini with 1 teaspoon salt. Let stand 20 minutes.

Heat oil in a large skillet over medium-high. Add tomatoes, oregano, and garlic; cook, stirring often, until tomatoes are wilted, 3 to 4 minutes. Remove mixture from pan; cool slightly.

Preheat oven to 375°F. Place half of zucchini noodles on a clean kitchen towel. Wrap towel around zucchini; twist and squeeze until all liquid is extracted. Repeat with remaining zucchini. Cut zucchini into manageable lengths.

Whisk eggs in a large bowl until lightly beaten. Whisk in milk, flour, pepper, and remaining 1/2 teaspoon salt. Add tomato mixture, cheeses, and zucchini; toss.

Wrap bottom plate of a 9-inch springform pan tightly with foil. Assemble pan; coat bottom and sides with cooking spray. Pour egg mixture into pan. Bake at 375°F until set in the middle, 50 minutes to 1 hour. Cool 10 to 15 minutes. Remove sides from pan; cut zucchini pie into 6 wedges."

This recipe comes straight from Cooking Light


3 lb Zucchini

1 1/2 tsp Kosher salt, divided

1 1/2 tbsp Olive oil

1 pint Grape tomatoes, halved

2 tbsp Chopped fresh oregano

5 Garlic cloves, minced

7 Large eggs

2/3 cup 1% low-fat milk

1/4 cup All-purpose flour

1/2 tsp Black pepper

2 1/2 oz. Preshredded part-skim mozzarella cheese (about 2/3 cup)

2 oz. Parmigiano-Reggiano cheese, grated (1/2 cup)

1 Spray or oil for bottom of pan


Nutrition Facts

Serving Size1 serving
Sodium614 mg
Protein18 g
Sugar8 g
Total Fat14.8 g
Total Carbohydrates17 g