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Add a photoI use the term “pie” liberally in this recipe. This is not really a pie per say. I did start out thinking I would put this delicious zucchini mixture in a crust, but when it came right down to it, I just couldn’t. I wanted the fresh taste of the vegetables to be the star of the show!
Ingredients
- 2 cups zucchini slices
- 1/4 cup onion, chopped
- 1 cup mushrooms, chopped
- 1 cup Parmesan/Asiago cheese blend
- 1 medium tomato, sliced thin (make about 8-9 slices)
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- Preheat oven to 400. Spray a small 8 x 8 pan with cooking spray. In a skillet over medium heat saute the onions, mushrooms and zucchini until the onions just become softened and the mushrooms are beginning to cook through. Remove from heat and spoon the mixture in the bottom of the baking dish. Sprinkle the cheese over the mixture and stir to evenly distribute the cheese throughout the zucchini mixture. Slice tomatoes and place on top of the zucchini/cheese mixture. Sprinkle salt and pepper on top. Bake in oven for 20-25 minutes until bubbly hot and it starts to turn golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 4 servings | |
| Calories 168 | |
| Calories from Fat 86 | 51% |
| Total Fat 9.84g | 12% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 750mg | 31% |
| Potassium 325mg | 9% |
| Total Carbs 5.83g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.72g | 2% |
| Protein 14.9g | 24% |
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