Skinnytaste · by Gina Homolka★ 4.8 (167)
Zucchini Pie
NUTRITION · PER SERVING45M COOK
CAL 6%·PRO 17%
CARBS 13G42% OF CAL
2G FIBER4G SUGAR7G OTHER
FAT 5G35% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crustless savory pie with zucchini, mozzarella, and Parmesan baked until set. This light summer dish works for breakfast, lunch, or dinner and is an easy way to use summer zucchini.
mainamericaneggs🥧 baking dish🔥 ovenvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 10 oz zucchini (shredded, all liquid squeezed out)
- 1/2 cup shallots (chopped)
- 1/4 cup fresh chives (chopped )
- 1/2 cup part-skim mozzarella
- 2 tbsp grated parmesan cheese
- 1/2 cup white whole wheat flour (King Aurthur or all purpose, or GF flour mix)
- 1 tsp baking powder
- 2/3 cup fat-free milk
- 1 tsp olive oil
- 2 large eggs (beaten)
- 1/2 tsp kosher salt
- black pepper ( to taste)
- cooking spray (I used my misto)
At a glance
PER SERVING · TIME 45M
CAL 6%·PRO 17%
CARBS 13G42% OF CAL
2G FIBER4G SUGAR7G OTHER
FAT 5G35% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 278mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 252mg
- Calcium
- 159mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 278MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.