This simple and savory pie is stuffed with zucchini, shallots, mozzarella and parmesan cheese. With eggs, cheese, and milk, this recipe certainly tastes decadent, but it’s quite healthy! At just 125 calories per serving, this veggie dish is packed with protein and fiber.
You could add some shredded chicken, peas, and carrots to make a lighter version of chicken pot pie. Really, any veggies you want to throw in would only add to the health factor.
10 oz zucchini, shredded and drained
1/2 cup shallots, chopped
1/4 fresh chives, chopped
1/2 cup part skim mozzarella
2 tablespoons parmesan cheese, grated
1/2 cup flour (we use Brown Rice Flower)
1 teaspoon baking powder
2/3 cup milk (or Almond Milk)
1 teaspoon olive oil
2 large eggs, beaten
Salt and pepper to taste
Preheat oven to 400° F, and lightly coat a pie dish (or regular baking dish) with cooking spray.
In a large bowl, combine zucchini, shallots, chives, and mozzarella. Spread zucchini mixture evenly in the bottom of the pie pan.
In a separate bowl, sift flour and baking powder together. Add in milk, olive oil, eggs, salt, and pepper. Mix well.
Pour flour mixture over the zucchini mixture in the pie pan and top with parmesan cheese.
Bake for 30 minutes, or until knife comes out clean. Let stand 5 minutes, and serve hot!