Crustless Zucchini Pie

It's late summer. The time of year when it's sunny and warm during the day, but the night air feels crisp and cool. When apples taste amazing, and pumpkins are plump and ready for picking. When you start dreaming of hayrides, halloween and pumpkin cream cheese muffins—and every other pumpkin treat under the sun!

This zucchini pie is light, flavorful and healthy! It involves shallots, which is always a good sign. All you need is a little bit of cheese to add some great richness to the veggies. Serve it alongside a green salad for dinner or as a tasty addition to your brunch menu!

It looks like chic food, and very well may be, but my husband loved it! It's so easy, delicious AND nutritious, that it's totally in my weeknight dinner rotation.

Crustless Zucchini Pie

Adapted from Skinnytaste

Serves 6

Weight Watchers Points: 3

Calories: 125.3

Fat: 4.8 g

Protein: 8.1 g

Carbs: 12.1 g

Fiber: 2.0 g

Sugar: 2.5 g

Sodium: 420.1 mg

Ingredients:

• 10 oz shredded zucchini, squeezed of liquid
• 1/2 cup chopped shallots
• 1/4 chopped fresh chives
• 1/2 cup shredded part skim mozzarella
• 2 tbsp grated parmesan cheese
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 2/3 cup fat free milk
• 1 tsp olive oil
• 2 large eggs, beaten
• 1/2 tsp kosher salt
• fresh cracked pepper to taste
• cooking spray (I used my misto)

Start by prepping your ingredients. Shred your zucchini and cheese and chop your shallots and green onions.

Preheat the oven to 400 degrees. Lightly spray a pie plate with cooking spray or your misto. Combine zucchini, shallots, green onions and mozzarella in a large bowl.

Mix flour and baking powder together in a medium bowl. Add milk, olive oil, beaten eggs, salt and fresh cracked pepper and blend well. Pour into zucchini mixture and mix until combined.

Pour the entire mixture into the pie plate and top with parmesan cheese. Bake for 30-35 minutes or until the center is set and the top is beginning to brown slightly. Let stand for 5 minutes before serving.