This is a pie I've made for 20 years, and it was a favorite because it was low-calorie and low-fat. Now, it will be a favorite because it's low-carb - and a great way to get in a lot of zucchini.
Crustless Zucchini Pie
4 cups zucchini, thinly sliced
1 cup chopped onion
1/4 cup water
2 T chopped parsley (I use lots more)
1/2 t salt and pepper
1/4 t garlic powder, basil, oregano (I use fresh and gobs more - maybe 1T of each herb and a minced garlic clove)
2 eggs, beaten
8 oz shredded mozzarella cheese
Saute zucchini and onion in water for 10 min or until well-cooked and limp. Drain. Combine eggs, cheese, parsley & spices. Stir in the zucchini mixture. Place in 10" pie plate and bake at 375 degrees for 20 min. I sprinkle a bit of paprika on top before baking, but I splash paprika on everything!
You'll get best results from letting the zucchini cool so you can squeeze out the water before mixing w/ the eggs. I squeeze the heck out of it so the pie won't be runny.
People always want the recipe for this. I lost it many years ago, hadn't made it for a while, and asked a friend I had given it to for a copy. Then I lost that copy. Asked again. Again lost. Then I get a bulging envelope in the mail from her. I open, and out falls like confetti maybe 100 copies of the recipe, each one about 2x4" I'm still using those little recipe scraps.
I make frittatas all the time, this sounds similar.
What I like about this pie is that it isn't as eggy as a frittata. The eggs barely bind, you don't taste them. The zucchini/cheese/herbs (am very heavy-handed w/ the herbs, prob more than I said) are the event.
Originally Posted by d33na
moon...where do you store your recipes?
Lessee. I have a recipe box from the 70ís with index cards, and then several recipe binder things where you slip in index cards and can arrange the pages in different parts of the binder. Thatís for the old stuff. Itís a Brave New World, and since I now print off so many from youse guys, Iím going to just hole-punch the new ones for a ring binder.
Basically? Disorganized mess.
Dx'ed Feb 2011 w/ BS > 600 A1C: . . . . . . . . . . . . . . . Other Stuff
2/13/11 .. 14.7 . . . . . . Trig/HDL ratio .. 5.5 to 2.2 in 6 mo
5/23/11 .. 6.2 . . . . . . . Low-carb/high healthy-fat diet
9/8/11 .... 5.6 . . . . . . . No meds, No statin
2/24/16 .... basal/bolus insulin 2-3 days/wk due to steroids
I use the old fashioned recipe box and index cards to store my recipes, too. Whenever I see something I might like to make I copy it down and put it in the box. It isn't very organised though, so I do need to separate into categories. I have come upon so many great food blogs. I found one yesterday that is to die for
I'm bumping this recipe up so I can find it in a week or so. I want to try it.
Looks really good and would be a good take-along to a pot-luck.
70 yrs. Dx May 2010
Diet controlled: VLC/HF
BG steady with no highs or lows.
A1C in the 5% range.
____________________________________ Gluten intolerant, sensitive to dairy & eggs.
Eat no grains
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