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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Tomato Pie in Zucchini Crust Recipe

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This recipe for Tomato Pie in Zucchini Crust is from The Davis Family Heritage Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb (480g) zucchini, grated, all liquid squeezed out
3 scallions chopped
2 large cloves garlic minced
1 tsp fresh thyme leaves
4 fluid ounces egg substitute (120 ml)
1/2 C unseasoned bread crumbs
1 C grated skim milk mozzarella cheese
1/4 C fresh grated parmesan cheese
1 Tbsp reduced calorie mayonnaise
1 lb fresh tomatoes thinly sliced
2 Tbsp fresh basil minced
black pepper
Directions:
Directions:
Preheat oven to 350º F (180º C)
Coat a non-stick skillet with cooking spray along with a 9" pie pan and set aside. Add the grated, squeezed zucchini, scallions, garlic and thyme to skillet. Cook over high heat until zucchini and other vegetables are softened. Remove from heat, add 2 fl oz(60 ml) of egg substitute, bread crumbs and pepper. Press into the bottom and sides of pie pan. Bake for 15 minutes. In a small bowl, combine the two cheeses, mayonnaise and remaining egg substitute. Spread on top of the baked shell, top with overlapping circles of tomato slices. Coat with cooking spray. Bake for 30 minutes until pie is browned and set in middle (toothpick clean). can be served warm or cold.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
A diabetic recipe, but oh so good for anyone.

 

 

 

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