Posted by Valerie M. on Sunday, September 27, 2009
Here's a great recipe that uses fresh zucchini! Delicious for lunch, brunch, or for a light dinner. Leftovers can be served warm or cold. Try it with salsa!
Crustless Zucchini PieMakes 2 pies, 6 servings per pie1 large onion, chopped
1/2 cup canola oil
1/2 cup grated Parmesan cheese
4 eggs, beaten OR 1 cup egg substitute such as Egg Beaters
1 Tablespoon fresh parsley, minced
3 cups grated zucchini
1 cup Heart-Smart Bisquick
1 cup (4 ounces) grated Cheddar cheese OR low-fat Cheddar cheese
Preheat oven to 350 degrees. Spray two 9-inch pie pans with cooking spray and set aside. Combine the first 5 ingredients in a large bowl. Stir in the zucchini, Bisquick, and Cheddar cheese. Bake at 350 degrees for 35 minutes or until golden brown. Enjoy!
Refrigerate any leftovers.
