Wednesday, August 8, 2012

Crustless Zucchini Pie

Zucchini Pie
Zucchini must grow well in a drought.  It seems like it would be a survivor.  And, if the CSA box is any indication, that's a true statement.  Eleanor is not a huge zucchini fan; she'll eat it...but she far prefers winter squash.  I read the blog fairly frequently and figured the timing was right to make this since I found the recipe the same day I was trying to figure out what to do with that last summer squash in the refrigerator.

For the mozzarella cheese, I diced some string cheese to use up our door prize cheese.  Yes, only in America's Dairyland can you win string cheese after participating in a fun run!  Eleanor and I were both lucky cheese winners, so we have a well stocked string cheese drawer in our refrigerator right now.  My mom won the Packers tote bag, hat, and water bottle at the same run.  It may sound like we're lucky winners; however, it was more along the lines of more door prizes than runners.

That's my favorite kind of fun run.  A small local event going to a good cause.  Lately we have participated in a few of the large corporate-type fitness events...Danskin, Trek, Color Run, Dirty Girl.  And while I like those too, I mean it does get people out doing an active and fun thing together, there is something a bit special about a small event.  I like that the door prizes were plentiful and very local.  No big trip for two to Disneyland at this run!

Zucchini Pie Recipe:
1 zucchini,shredded, all liquid squeezed out 
2 kohlrabi, shredded
1/2 cup chopped red onion
1/2 cup part skim mozzarella
2 tbsp shredded parmesan cheese
1/2 cup white whole wheat flour 
1 tsp baking powder
2/3 cup fat free milk
1 tsp olive oil
2 large eggs, beaten
cooking spray 


Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.Combine zucchini, kohlrabi, red onion,, and mozzarella cheese in a bowl.

Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Combine with zucchini mixture and pour it into the pie dish.

Bake 20 minutes or so...until firm. 
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