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Sunday, December 27, 2015



Here is a great way to serve zucchini and the presentation might just encourage people who are not fans of zucchini to eat it!  I used the small, uniform zucchini and they looked so pretty sliced up in this pie.  However, you can use larger zucchini, too, of course.

4 eggs
1/cup grated Parmesan cheese, (125 mL)
  (the kind in a can is fine)
1/cup grated Mozzarella cheese (125 mL)
1/cup olive oil (125 mL)
1 tsp dried parsley (5 mL)
1 tsp bottled, crushed garlic (5 mL)
1/tsp salt (2 mL)
1/tsp black pepper (1 mL)
3 cups sliced zucchini (750 mL)
1 cup Gluten-Free Bake Mix 2 OR simply a mix of 3/4 cup almond flour
  and 3 tbsp coconut flour  (250 mL)
1 tsp baking powder (5 mL)
1 small onion, chopped

Preheat the oven to 350°F (180°C). 

In large bowl, beat eggs with fork.  Stir in Parmesan cheese, Mozzarella, olive oil, parsley, garlic, salt and pepper.  Stir in sliced zucchini and Gluten-Free Bake Mix 2 (combined with baking powder first in small bowl), and onion.  Pour into 9-inch (23 cm) pie dish.  Bake 45 minutes until firm in center to touch.

Yield:  8 generous servings
1 serving
164.3 calories
10.3 g protein
10.8 g fat
1.1 g fiber
5.0 g net carbs 

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks:

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)

For other great Low-Carb, Gluten-Free recipes by the team & me: p