Zucchini Cheese Pie
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Zucchini Cheese Pie
| Tue, 05-27-2008 - 4:24pm |
Zucchini Cheese Pie




Based on individual serving.
Calories: 80
Total Fat: 2 g
Carbohydrates: 7 g
Protein: 9 g
This tasty pie makes a great lunch menu addition.

Serving: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
1 teaspoon olive oil
1 egg
2 egg whites
1 cup fat-free cottage cheese or ricotta
cooking spray
1 tablespoon grated Parmesan cheese
1/2 cup onion chopped
2 teaspoons minced garlic
1 jalepeño pepper, finely chopped (optional)
1 1/2 pounds zucchini, cut into 1/4-inch circles
1/2 cup red bell pepper, chopped
1/4 teaspoon dried basil
1 teaspoon salt, or to taste (optional)
1/2 teaspoon black pepper
1 egg
2 egg whites
1 cup fat-free cottage cheese or ricotta
cooking spray
1 tablespoon grated Parmesan cheese
1/2 cup onion chopped
2 teaspoons minced garlic
1 jalepeño pepper, finely chopped (optional)
1 1/2 pounds zucchini, cut into 1/4-inch circles
1/2 cup red bell pepper, chopped
1/4 teaspoon dried basil
1 teaspoon salt, or to taste (optional)
1/2 teaspoon black pepper
1. Preheat oven to 350°F.
2. Saute onion, garlic and jalepeno (if using) until the onion is soft. Add up to 2 tablespoons water if it gets too dry.
3. Add zucchini and red bell pepper, and continue cooking until zucchini is tender but still firm. Add seasonings and set aside.
4. Mix eggs and cottage cheese with a fork until well blended.
5. Spray a 10-inch pie plate with nonstick cooking spray. Place vegetable mixture in the bottom of the pie plate.
6. Cover with egg and cottage cheese mixture, and sprinkle Parmesan cheese on top.
7. Bake for 30 minutes, or until a knife inserted in middle comes out clean.
2. Saute onion, garlic and jalepeno (if using) until the onion is soft. Add up to 2 tablespoons water if it gets too dry.
3. Add zucchini and red bell pepper, and continue cooking until zucchini is tender but still firm. Add seasonings and set aside.
4. Mix eggs and cottage cheese with a fork until well blended.
5. Spray a 10-inch pie plate with nonstick cooking spray. Place vegetable mixture in the bottom of the pie plate.
6. Cover with egg and cottage cheese mixture, and sprinkle Parmesan cheese on top.
7. Bake for 30 minutes, or until a knife inserted in middle comes out clean.
Based on individual serving.
Calories: 80
Total Fat: 2 g
Carbohydrates: 7 g
Protein: 9 g
Signatures On
| Sun, 06-22-2008 - 7:26pm |
Looking for a review. Anyone try this yet?
| Mon, 06-23-2008 - 12:46am |
I had planned to make it last week, but it got too hot to use my oven! I may do it this week; if so, I'll report back.




