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crustless zucchini pie

Do you substitute almond flour in same ratio as whole wheat flour. This was so delicious! Thanks for another great recipe! Delicious is the only way to describe it. Love your recipes! Great recipe. That said, the biscuit taste is great, and you can’t beat how easy it is to make! So much fun making salsa and shredding/slicing things..Now the work is taken out of these fabulous zucchini dishes you post. What a great side dish or this can be a stand-alone meal for lunch. We have a dairy allergy so I used a milk made with pea protein and just sprinkled in some nutritional yeast to replace the parmasean. Has anyone tried it? I used 1 cup of almond flour instead of 1/2 cup whole wheat (i read online that thats how you convert it) and added another egg (so three eggs total). Thank you for such great recipes! You can really make this delicious crustless zucchini pie your own! http://www.thekitchn.com/whats-the-best-way-to-freeze-a-quiche-good-questions-201175, http://www.frostbitefood.com/2012/02/quiche-tips-for-freezing.html, http://www.livestrong.com/article/424690-can-you-substitue-egg-beaters-for-eggs-when-baking/, 1 tablespoon minced fresh parsley (I used dried parsley, which worked just fine). I am an experienced cook, but I like to know these things before starting the recipe. I typically use a large zuke when I shred 2 cups for my bread. very pretty! If you read these comments, you would see that you weigh the zucchini before squeezing. I found the taste to be the same as my recipe without all the additional calories and fat added. 4 eggs, beaten If so, how did it turn out? SOOOOOOOOO great, and saved the work of grating and draining . Can I double the recipe? It’s very similar to the Cheeseburger Pie I make. Thoughts? so I'm thinking in order to make this gluten free, maybe I could substitute GF Bisquick for the flour, baking powder, and salt and maybe even the oil. This has been one of my go to recipes ever since I found Skinnytaste about five years ago. If you're like me, you're always looking for another good recipe for all the zucchini in our garden! Do you think this recipe would have to be altered is you used egg beaters? As a vegetarian, I like the flavor and get extra benefits of more protein instead of carbs from wheat. Question: My son adores chicken pot pie. The result? For egg allergies what could I substitute or could I just leave out? It was really easy to put together. The portion size (with a side salad) makes a perfect lunch or light summer dinner. Connie, I was just wondering about almond flour to make it lower carb. I also added in a little chopped garlic, because we love it. Do not use regular whole wheat flour for this! lol…maybe you should adjust the total time, thanks. We simply love your website. The result? A crustless, no-fuss quiche. I made this exactly as written and I couldn't put my finger on exactly what made it so yummy, but I stopped trying to figure it out and just enjoyed! I took it for lunch the next day and it was just as good reheated. Use your measuring cup and fill to 10 ounces. Im not worried about the points. It's baking right now… I'm sure it's going to be wonderful . My husband surprised me and ate two pieces. I bet it is great cold too. Flavor is wonderful. If so what size pan would you suggest? thanks for another winner. I didn’t have cheesecloth so I used a thin dishtowel to squeeze out the water from the zucchini, which seemed effective. Is the 10oz before or after getting the water out? I added an extra egg for the missing mozzerella. So simple, and I almost always have all the ingredients on hand (if not shallot, definitely onion). This site uses cookies to help provide the best user experience. I just wanted to say thanks for this recipe! Although I hated the thought of turning on an oven, this was so worth it! Feel free to join the discussion on Facebook or Twitter. Sometimes you wing it! thank you! It's gluten-free. Breakfast!!! Delicious! YUM! This tastes way too good to only be 3 points! Thanks for dropping by! You can put a plate or bowl on the scale, then press zero to eliminate the weight of that dish so that you only are weighing the food. I have a counter top full of zucchini as we speak and would love to make one or two ahead while I have all this in-season produce. I'll have to try it out! and as a result it was very filling and made for a great, easy dinner. I found 10oz to be about 2 cups. This information will not be used for any purpose other than enabling you to post a comment. Yum! The second time I made this I swapped the milk for low sodium chicken broth, left out chives, and added 2-3 tablespoons of fresh sage and extra black pepper. Let it rest in fridge overnight, just had good portion for lunch – delicious ! Perhaps Asiago or sharp cheddar. LOL so you didn't forget. I don't own a sifter. 1 cup Bisquick (Note: be sure to check for Bisquick coupons before baking!) Sounded good but it’s very bland. This is such a great way to use bits of leftovers to make it even better! I followed the recipe to a T, except topped it with fresh chopped tomatoes from the garden, and put in a square 8×8 glass dish instead. Will be making it again! This sounds like dinner tonight! left after sifting that I discarded. Great use of our garden zucchini. Mozza for the Daiya Mozza Shreds and Silk Soy milk in place of reg milk and it turned out great! One with crust for the family and one without for me. Thanks Amber! Have made it for years. Cheese is not a liquid. and THEN squeeze? Would that work. I got fresh zucchini from a neighbors farm stand but didn’t have shallots. I couldn't find anything other than the pre-grated mozzarella and fresh mozzarella at trader joe's. I would think it would work fine and may have an almond taste!! My family have it an A . I did put tomato slices underneath as was mentioned in a few of the reviews which is prob a mistake because they gave too much moisture. i really want to make this do you think asparagus spears in it would be nice??? Is there really no saturated fat or cholesterol in this recipe, as the nutrition info indicates? Refrigerate 4 days. It took about 3 medium zucchini’s to make the pie. And once I was out of mozzarella and did feta- yum!! This pie is so yummy!!! The answer provided really doesn’t answer whether its measured before or after squeezing out excess liquid in my mind. Easy to make and it is a new way to use up the tons of zucchini my garden is producing . . 1 1/4 cup is the same as 10 oz. This is one recipe I will continue making always! Am going to make it again for a family dinner. For those of us who don’t own a scale how many cups of zucchini is 10 ounces. Sift flour and baking powder in a medium bowl. Super simple, delicious, and perfectly cheesy. The consistency was perfect and I cooked it a little longer – 45 minutes so it was a golden brown with a crispy “crust”. I was thinking about doing this, also! I have never tried freezing it. It will say part skim mozzarella. Made this last night for a side with chicken kebobs. I had it with your turkey breast and gravy crockpot recipe, so yummy! Made this tonight. I made a recipe a few years back of a German pie that had A lot of onions and anise seed. Perfect for my next dinner party Any suggestions if I put the mixture into a muffin tin? I normally love her recipes, but this one is not good. So good I made it twice more in a week. I will definitely make it again. Let me start by saying that I love this site & have made many successful & yummy dishes from here so thank you Gina! i also cut up my leftover zucchini in thin slices and layered it on the bottom. The flavor was excellent and it reminds me of a quiche.

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