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Saturday, April 2, 2016

IMPOSSIBLE ZUCCHINI TOMATO PIE


OUT OF THE OVEN AND DISHING UP!



ZUCCHINI AND TOMATO COVERED WITH PARMESAN AND MOZZARELLA

POUR THE IMPOSSIBLE PIE MIX OVER THE VEGETABLES AND BAKE!

IMPOSSIBLE ZUCCHINI TOMATO PIE

Remember the Impossible Pies that were so popular at one time?  This one is uber-tasty!  Have you ever noticed how well zucchini and tomato go together?....now add two delicious cheeses to the mix. Yum!

2 cups chopped zucchini (500 mL)
1 cup chopped tomato (250 mL)
1 cup grated Mozzarella cheese (250 mL)
1/cup grated Parmesan cheese (60 mL)
3 eggs
1 cup whipping cream (250 mL)
1/cup water (125 mL)
1/cup Gluten-Free Bake Mix 2 (click for recipe) (125 mL)
   OR mix of 1 tbsp coconut (15 mL) flour and the rest almond flour
1/tsp salt (2 mL)
1/tsp black pepper (1 mL)

Preheat the oven to 400°F (200°C). 

Place zucchini and tomato in a 4-cup (1 L) casserole dish.  Sprinkle with Mozzarella and Parmesan cheese.

In medium bowl, beat eggs.  Add whipping cream, water, Gluten-Free Bake Mix 2, page___, OR alternative, salt and pepper.  Pour over the vegetables.  Bake 30 minutes or until pie has set and is turning golden on top.  Cool 5 minutes before cutting.

Yield:  6 servings
1 serving
238.9 calories
8.6 g protein
20.1 g fat
1.2 g fiber
5.5 g net carbs 


SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/SALE.go


For other great Low-Carb, Gluten-Free recipes by the team & me:
https://www.facebook.com/LowCarbingAmongFriends 

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