Photo: Priscilla Du Preez
Crustless Zucchini Pie
7 ingredients
20 min + 25 min
4
openrecipes
I use the term “pie” liberally in this recipe. This is not really a pie per se. I did start out thinking I would put this delicious zucchini mixture in a crust, but when it came right down to it, I just couldn’t. I wanted the fresh taste of the vegetables to be the star of the show!
Estimated Nutrition (whole recipe, rough)
326
Calories
22g
Protein
17g
Fat
24g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cups Onion, Chopped
- 1 cup Mushrooms, Chopped
- 2 cups Thinly Sliced Zucchini
- 1 cup Shredded Parmesan/Asiago Cheese Blend
- ¼ teaspoons Salt
- ½ teaspoons Black Pepper
- 1 whole Medium Tomato, Thinly Sliced (1 Should Make About 8 To 9 Slices)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes