It’s an exciting time around our house because we’re in the process of a complete kitchen overhaul. I mean, the whole works – we’ve torn down two walls, and we’ll be getting new flooring in the whole main floor, new cabinets and countertops…it’s so exciting. And such a mess! And if you’ve ever remodeled anything, you know that you fix one thing and find one problem. So it’s slow going and painful for me to have most of the contents of my kitchen packed in boxes in the living room, but I can do anything short term especially if I end up with a new kitchen! And it will be bigger and wide open! If you’re friends with me on Facebook, you may have seen pictures of our project underway. And if you’re friends with me on Pinterest, now you understand why I’ve been pinning crock pot recipes like crazy. I refuse to eat out for the next six weeks. If you have any crock pot recipes that you love and don’t require any cooking (no browning of meat, no cooking rice or noodles), please share!
So, I guess it’s lucky that I
am behind on blogging thought ahead and saved several recipes to blog over the next few weeks. And who knows, you might get some posts about crock pot recipes. However, the resulting meals will probably be served on paper plates and the photography will be inferior since I have about as good a chance of staging a decent photo shoot right now as I do of Kitchen Crashers coming in and finishing up our project for us.
Since the end of summer is looming, you may have some zucchini left to use up. If you’re all zucchini breaded out, try this recipe for crustless zucchini pie. I love it because it’s a side dish, it’s really yummy, it’s healthy, and it’s easy! I originally saw this on Skinnytaste, and I’ve made it twice now. We loved it, and we took it our friends Andy and Jacquie’s house, and they said it was delicious too. The parmesan cheese browns on top and gets a little crusty and nutty, the herbs add a nice pop of freshness, and the texture of the pie itself is smooth and reminiscent of a quiche. It’s good as a meatless main dish, a side dish, or for breakfast. You could add a little sausage or ham, spinach, and feta instead of the mozzarella…yum! See, you got two recipes for the price of one today! Aren’t you glad you stopped by?
Crustless Zucchini Pie
- 10 oz shredded zucchini (about 2-2 1/2 cups), liquid squeezed out
- 1/3 cup shallots, finely chopped
- 2 Tbsp chopped fresh chives
- 2 Tbsp chopped fresh parsley
- 1/2 cup part skim mozzarella
- 2-3 Tbsp grated parmesan cheese
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 2/3 cup fat free milk
- 1 tsp olive oil
- 2 large eggs, beaten
- 1/2 tsp kosher salt
- fresh cracked pepper to taste
- cooking spray (I used my misto)
Preheat oven to 400 degrees. Spray a glass pie pan with cooking spray.
In a medium bowl, mix zucchini, mozzarella, chives, and parsley.
Put flour, baking powder, and salt in a large bowl and whisk to create a fine crumb. Add in milk, eggs, and pepper, and stir to combine. Combine with zucchini mixture. Pour into pie pan and cover with parmesan. Bake 25-35 minutes, or until top is lightly browned and a knife inserted into the center comes out clean.