The MakeMeThinner Support Forum

[Mike]

Supermom's post about Zucchini boats reminded me of a recipe I might try again.
We used to make Italian Zucchini Pie alot... here are the basics (minus the biscuit in the bottom of the pan).

Combine the flollowing in a skillet and saute with a small amount of olive oil or cooking spray:
4 C. Sliced zucchini into 1/4 to 1/2 inch slices.
Add 1 C chopped onion.
2 t. minced garlic.
2 T Parsley flakes
1/4 t. oregano
1/4 t. sweet basil
1/2 t. pepper
1/4 t. salt

Saute until onion and zucchini are limp then drain mixture

Mix in a bowl:
8 oz. lowfat Mozzarella
2 eggs
2 t. mustard (not powder)

In a 9" square baking dish:

There are two ways to make the pie:
1. Mix the egg/cheese with the zucchini and then pour into the baking dish or
2. Pour zucchini into the baking dish then pour the egg/cheese mixture over it (I prefer this method - makes it kinda like zucchini lasagna)

Bake at 375 for 20 minutes until top is just golden.

Allow to cool 10 minutes then slice into fourths.

This approximates the L & G if you had 1/2 of the pan. Otherwise you would need to supplement it with more veggies and protein. Perhaps a small piece (3 to 3.5 oz) of chicken and a small side salad. You could also just add more eggs/cheese and veggies (like mushrooms) to the pie.

[Mike]

I made this for dinner this evening.. yummy! I changed the recipe a bit... 4 Cups zucchini, I cup chopped onion, 2 cups sliced mushrooms. 4 eggs, 1 1/2 cups lowfat mozzarella.
Then a little cottage cheese on the side. We have 1/4 of the pie as a serving.

[sidrah]

That sounds really good. I love zucchini. I usually sautee it and add mushroms and nions and then a can of chopped or whole tomatoes. Good stuff.

I am going to try this out- both ways you suggested. Anyhting with mushroom and zucchini has to be good.

[Ketann]

Thanks for this recipe Mike . I love zucchini also, and have a lot of it right now. If I can get to the store today, I'll get some mozzarella and have this tonight or tomorrow. Can't wait!

Keturah

[ascicles]

I think I may give this a shot tonight, although I'll probably cut the recipe in half so I can just make one serving.

[Mike]

This was so good we hadto have it again. Yummy.
I'm thinking that perhaps next time some stewed tomatoes or something might add even more to the flavor.

[sherry2232]

I just made this tonight and boy was it good!

What a nice alternative to my usual L&G. I did add about 1/2 can of diced tomatoes with a little of the juice and a few mushrooms. Very tasty.

Thanks for the idea.

[Nancy]

mrmmac ~

This sounds like a wonderful recipe! Thank you so much for taking the time to share it with us. This is good for weight loss as well as for weight maintenance. It's skilled people like you and the other great MakeMeThinnerAndHealthier Folks that make our health quest a happy experience!

[Serendipity]

Even I may try this one, mm. My nickname used to be h8s2cook, so it has to be easy for me to try it. I just realized that if I make the full recipe, I won't have to cook for 3 more days!!!!!! wahooooooooooooo!!!!!

[Mike]

Its really tasty with all of the spices.
Thanks Nancy for your affirmation.

[cspa522]

Kind of quiche-like. I splashed a little tobasco on my plate as an after-thought. Next time I might mix some in, maybe some tomato and peppers, too. I'm having it again tonight!

[Mike]

Cool. I bought the ingredients again, but with the problems with my mom of late, haven't been home to make a meal in a few days.

[Allie]

Does it matter what kind of mustard?

Allie

[Mike]

Probably not. Its not alot, I bet some Gery Poupon would make it a little peppier.

[Allie]

I made this today. It was delicious. I had a lunch party, and served a salad with shredded chicken, and this pie. everyone loved it. Thanks for sharing the recipe!!

Allie