Try this Crustless Zucchini Pie recipe, or contribute your own.
- 1 tsp cumin
- 1 small onion finely chopped
- 2 tbsp tomato paste
- 2 garlic cloves crushed
- cooking spray (i use misto)
- 1 tbsp avocado oil or coconut oil
- 2 eggs, large
- 1/2 cup egg whites
- 3 cups shredded zucchini measured after liquid squeezed out (3 medium zucchini)
- 5 corn tortillas coarsely chopped
- 1 1/2 cups tex mex (cheddar) cheese shredded
- 1/2 cup cilantro or parsley finely chopped
- 1 cup enchilada sauce all natural or homemade
- 1 cup crushed tomatoes or tomato sauce
- 1/2 tbsp organic chili powder
- Carbohydrate 43.6771007549054 g
- Cholesterol 0 mg
- Fat 1.5217486378438 g
- Fiber 10.6789029361405 g
- Protein 24.5561580645827 g
- Saturated Fat 0.229442775548033 g
- Serving Size 1 1 recipe (797g)
- Sodium 2370.90847986342 mg
- Sugar 32.9981978187648 g
- Trans Fat 0.564498543365483 g
- Calories 263 calories
Step-by-step
- If making enchilada sauce, in a small sauce pan on medium heat add oil, onion and garlic. Saute stirring frequently for 5 minutes. Add tomato sauce, tomato paste, cumin and chili powder, bring to a boil, reduce heat to low, cover and simmer for 10 minutes.
- Preheat oven to 375 F degrees.
- In a large bowl, whisk eggs with egg whites until foamy. Add zucchini, enchilada sauce, tortillas, 1.25 cup cheese, cilantro or parsley and mix to combine.
- Spray 9" pie baking dish with cooking spray, transfer mixture into it, sprinkle with remaining 1/4 cup cheese and bake for 40 minutes or until the liquid has disappeared, the cheese on top browned or the knife inserted in the middle comes out clean.
- Let cool until warm or cold before slicing.
- Serve warm or cold.
- Refrigerate covered for up to 3 days.
Handling the Moisture
Shredded zucchini holds an immense amount of water that will quickly ruin your baking dish if ignored, meaning thorough squeezing through a clean cheesecloth is mandatory before mixing. Salting the shreds for ten minutes beforehand draws out excess liquid efficiently, preventing a soggy center. Whisking the eggs and egg whites until genuinely foamy creates a stable protein network that traps remaining steam as the casserole bakes at 375 degrees Fahrenheit.
Testing for Doneness
Visual and tactile indicators replace kitchen thermometers entirely when judging this bake, since the eggs need to fully set without drying out the vegetables. Piercing the center with a knife yields a clean removal when the custard has solidified completely. Observing the edges reveals a bubbling perimeter and well-browned cheese, signaling that the internal moisture has evaporated sufficiently during the forty-minute baking window.
Storage and Reheating
Covered tightly in plastic wrap, leftovers maintain optimal quality in the refrigerator for up to three days without turning rubbery. Reheating individual portions in a toaster oven at 350 degrees restores the exterior texture much better than a microwave, which tends to make the corn tortillas soft and chewy. Freezing is not recommended because the high water content of the squash causes cellular breakdown upon thawing.
