Zucchini Pie

Well it's that time of year...zucchini, zucchini, zucchini! Last week I posted a great Zucchini Lasagna recipe from The Italian Dish (click here for that post), and today it's Zucchini Pie - different than the lasagna for sure (waaaay less cheese for starters!) but just as good. Fun to have different ways to switch up eating our summer veggies.

Ingredients:

• 3 pounds zucchini (about 5 for me)
• 1 1/2 teaspoons kosher salt, divided
• 1 1/2 T. olive oil
• 1 pint grape tomatoes, halved
• 2 T. chopped fresh oregano (I used 1 T. dried)
• 5 garlic cloves, minced (I only used 1 t. minced)
• 7 large eggs
• 2/3 cup 1% low-fat milk
• 1/4 cup flour
• 1/2 teaspoon black pepper
• 2 1/2 ounces shredded part-skim mozzarella cheese (about 2/3 cup)
• 2 ounces grated parmesan (about 1/2 cup)

Directions:

1. Using a spiralizer, cut zucchini into noodles, or cut zucchini into long noodles using a julienne peeler.  Place zucchini in a colander in sink. Toss with 1 teaspoon salt and let stand 20 minutes.
2. Heat oil in a large skillet over medium-high. Add tomatoes, oregano, and garlic; cook, stirring often, until tomatoes are wilted, 3-4 minutes. Remove mixture from pan and cool slightly.
3. Preheat oven to 375'. Place half of zucchini noodles on a clean kitchen towel, wrap towel around zucchini and twist/squeeze until all liquid is extracted (note: I did this a little differently by taking small handfuls of zucchini and pressing them between my hands over the sink to get out a lot of the liquid, then put in paper towels and squeeze some more, repeat with all of the zucchini).
4. 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.
5. Wrap bottom of a 9" springform pan tightly with foil; coat bottom and sides with non-stick cooking spray. Pour egg mixture into pan. Bake at 375' until set in the middle, 50 minutes to 1 hour. Cool 10-15 minutes. Remove sides from pan; cut zucchini pie into 6 wedges. 

serves 6 (or 3 if you're like us!). It's great hot, at room temperature, and cold. 

calories 267, fat 14.8g, carb 17g, fiber 3g

the recipe came from Cooking Light

we had it with pesto chicken (click here for my fave pesto recipe - so good!)