Crustless Summer Zucchini Pie

Always on the lookout for new, seasonal recipes, I dug through my Pinterest album aptly titled "Foodage" and found this pin:

Pretty scrumptious looking, eh? It's from skinnytaste.com which is why it's obnoxiously professional.

What I love about this recipe is that it fills a 9 inch pie pan with only 3 eggs. So even if you and your husband finish it in one day (which never happened-- stop judging me!), you've really only eaten 1 and a half eggs. Are you impressed at my math skills?! (rhetorical question, of course you are)

In true "Jamie the Absent-Minded Chef" fashion, I forgot to grease the pan and thus the slices became a bit of a mess when I tried to remove them. So... learn from me.

And for dessert? A mini burger cake courtesy of Gelson's bakery-- it was quite tasty!

Almost too cute to eat, no?

Crustless Summer Zucchini Pie

Ingredients:

• 2 medium zucchinis, shredded
• 2 shallots, chopped
• 1/2 tsp oregano
• 1/2 tsp basil
• 3/4 cup part skim mozzarella
• 3 tbsp grated parmesan cheese
• 1/2 cup white whole wheat flour (King Aurthur)
• 1 tsp baking powder
• 2/3 cup fat free milk
• 1 tsp olive oil
• 3 large eggs, beaten
• 1/2 tsp kosher salt
• fresh cracked pepper to taste
• cooking spray (I used my misto)

Directions:

Preheat oven to 400°. Lightly spray a pie dish with cooking spray. Combine zucchini, shallots, and mozzarella cheese in a bowl.

Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Combine with zucchini mixture and pour it into the pie dish.

Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

**My recipe is a little different from the one at skinnytaste.com, so check out her version here.

What's your favorite seasonal recipe?  Do you like the new look for HPG???