Though ideal for picnics, you’ll think of any excuse to make this rich, savory pie, especially when zucchini is in season. To punch up the flavor add a small handful of chopped fresh herbs or a generous pinch of freshly grated nutmeg.
Ingredients:
- 5 small zucchini (about 1 1/4 pounds), divided
- 3 tablespoons all-purpose flour
- 3 eggs
- 1 (6-ounce) container feta cheese crumbles, divided
- 1 frozen (9-inch) regular or whole wheat pie crust
Method:
Preheat the oven to 350°F. Very thinly slice one zucchini and set aside. Grate remaining zucchini, firmly squeezing it by the handful to remove as much liquid as possible.
In a large bowl, whisk together flour and eggs. Reserve 1/2 cup cheese, and then stir grated zucchini and remaining cheese into egg mixture. Transfer to pie crust, top with sliced zucchini (arranging it in circles, if you like) and reserved cheese and bake until firm and golden brown, 50 to 55 minutes. Set aside to let cool, and then serve warm or cold.
Nutritional Info:
Per Serving: 210 calories (100 from fat), 11g total fat, 4.5g saturated fat, 80mg cholesterol, 380mgsodium, 19g carbohydrates, (2 g dietary fiber, 4g sugar), 10g protein.
Special Diets:
