Zucchini Pie - LIGHT version !!
This is an old favorite from our Minnesota days --wish I could remember who gave it to me. I wanted to lighten it up and make it crustless -- I made it in a round pan but would definitely try it next time in a square pan and cut it into squares instead of wedges. Great at room temp and as a reheat!
4 cups zucchini -sliced thin
1 cup onion -- sliced 1/4" thick
EVOO for sauteing
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 Teaspoon basil
1/4 teaspoon oregano
2 eggs
8 ounces mozzarella cheese
2 T mustard -- guldens
Saute zucchini and onions in olive oil in pan with EVOO until soft - then pour into a colander to drain all the extra liquid off
Meanwhile combine all the rest --when zucchini mixture drained and cooled off to room temp combine and toss well
Bake 375 for 18-20 minutes
4 cups zucchini -sliced thin
1 cup onion -- sliced 1/4" thick
EVOO for sauteing
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 Teaspoon basil
1/4 teaspoon oregano
2 eggs
8 ounces mozzarella cheese
2 T mustard -- guldens
Saute zucchini and onions in olive oil in pan with EVOO until soft - then pour into a colander to drain all the extra liquid off
Meanwhile combine all the rest --when zucchini mixture drained and cooled off to room temp combine and toss well
Bake 375 for 18-20 minutes
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