Vegetarian Recipe: Zucchini Cheese Pie
Image by JDickert
As a note, I looked up all of the ingredients in this recipe using SmartPeople‘s nutrition tracker. Based on the amounts of the ingredients, the whole dish should be about 676 calories and 30 grams of fat. If you get 4 servings out of this dish, that totals about 169 calories and 7.5 grams of fat per serving, and for 6 servings, 113 calories and 5.4 grams of fat per serving. To me, these numbers sound a bit too good to be true, but I did calculate carefully and included every ingredient.
Ingredients
- 2 tbsp. plain bread crumbs
- 2 tsp. vegetable oil
- 1/4 cup finely chopped onion
- 2 cups shredded zucchini
- 2 cloves minced garlic
- 3 eggs
- 1 cup low-fat cottage cheese
- 1 tbsp. cornstarch
- 1/8 tsp. basil
- 1/8 tsp. oregano
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 2 drops Tabasco sauce
- 1 cup low fat shredded Swiss cheese
Directions
Grease a 9″ pie plate, sprinkle it with bread crumbs and set it aside. Heat oil in a large non-stick skillet. Add onion and cook over medium heat for 4 minutes, stirring often. Add zucchini and garlic. Cook 3-4 minutes, stirring often. Set aside to cool for 5 minutes. Preheat oven to 350 degrees (Fahrenheit).
Combine eggs, cottage cheese, corn starch, basil, oregano, salt, pepper, and Tabasco sauce. Stir (or blend) until smooth.
In a large bowl, combine cooked vegetables, cottage cheese/egg mixture and Swiss cheese. Pour into prepared pan. Bake 30 minutes or until knife inserted in the center comes out clean. Let stand 5 minutes before serving.
