No Crust Zucchini and Tomato Pie
This crustless gluten-free vegetarian pie combines zucchini, tomato, cheese and eggs for a simple, savory dish that can be enjoyed any time of day.
Servings: 3
Ingredients
- 1.5 cups chopped zucchini
- 1 cup cherry tomatoes, red and yellow, chopped
- 1 cup chopped onion
- 4 eggs
- 4 egg whites
- 1/3 cup Parmesan cheese
- 1/2 cup 2% milk
- 1/4 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 400 degrees. Lightly grease bottom of a standard 9” pie dish. Set aside.
- In a small bowl, whisk eggs and egg whites together. Add milk and whisk for another 5-10 seconds.
- In a separate bowl, combine the zucchini, tomato, onion, cheese, salt and pepper and stir well.
- Transfer the vegetable and cheese mixture to the pie dish. Make sure the vegetables are spread evenly in the pan
- Pour the milk and egg mixture over the vegetables.
- – Bake for ~35-40 minutes, or until a knife inserted in the middle comes out clean and the internal temperature reaches 160 degrees. The top will be golden brown.
Notes
- IMPORTANT: Let the pie sit for ~15 minutes prior to cutting and serving. Slice into 4 servings.
- Nutrition Facts (per 1/3 pie): 230 calories, 17 g carbohydrates, 3 g fiber, 19 g protein, 10 g fat, 4 g staurated fat, 300 mg cholesterol, 550 mg sodium, 15% daily potassium, 15% daily calcium, 10% daily iron, 6% daily vitamin D
- Meal Planning Servings: 1 CHO; 3 PRO; 2 FAT