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Discussion Starter · #1 ·
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.

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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.
 

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It's kind of like the old impossible pies we made in the 70's minus the Bisquick. I make frittatas all the time, this sounds similar. Will definitely try it.
 

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I love frittatas *drool*

moon...where do you store your recipes? lol....my daughter got so tired of me losing recipes that she copied them all down...smart kiddy winks lol
 

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Discussion Starter · #4 ·
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.

moon...where do you store your recipes?
Lessee. I have a recipe box from the 70’s 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. That’s for the old stuff. It’s a Brave New World, and since I now print off so many from youse guys, I’m going to just hole-punch the new ones for a ring binder.

Basically? Disorganized mess.
 

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lol...I have 2 copies of mine now...I use an external hard disc and back it up once a week....

the ONLY reason i do this is coz I have lost everythinggggggggggggggg too many times lol
 

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OMG Deena - you're a beast! You've also cooked waay more than I have. I'm gonna sneak into your house and slip out with that HD - you've got some gems in there!
 

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Sounds good... We have some zucchini that hubby let get too big so they will be perfect for this
 

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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

www.alldayidreamaboutfood.com
 

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This recipe looks so good and I have zucchini that has accumulated in our refrigerator. Thanks for sharing. :)
 

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I can see another benefit to this recipe thread being bumped. LOQ.
 
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