ZUCCHINI FETA PIE
Nice, flavorful way to serve zucchini.
Feta and Monterey
3 eggs
4 oz regular cream cheese (125
g)
1/4 cup
olive oil (60 mL)
1/4 cup Gluten-Free Bake Mix 2, OR 3 tbsp almond flour, plus 1 tbsp coconut flour (60 mL)
1/4 cup Gluten-Free Bake Mix 2, OR 3 tbsp almond flour, plus 1 tbsp coconut flour (60 mL)
2 tsp crushed garlic (10 mL)
1/4 tsp
salt (1 mL)
1/4 tsp
black pepper (1 mL)
1/4 tsp
dried thyme, OR (1 mL)
more if you like thyme
4 cups sliced zucchini (1 L)
1/2 cup
crumbled Feta cheese (125 mL)
1/2 cup
grated Monterey Jack cheese (125 mL)
Paprika for garnish
Preheat
the oven to 375°F (190°C).
In
food processor, process eggs, cream cheese, olive oil, Gluten-free Bake Mix 2, garlic, salt, pepper and
thyme. Stir in zucchini, Feta cheese and
Monterey Jack cheese. Spread in 9-inch
(23 cm) glass pie dish, sprinkle with paprika and bake 45 minutes, or until
turning golden brown on top.
Yield: 8 servings
1
serving
189.1
calories
6.7
g protein
16.5
g fat
1.2 g fiber
3.9
g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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