Leek and Zucchini Crustless Pie
- Yield 4 servings
This light, flavorful dish is perfect for sharing with friends for lunch.
- 3-4 -- zucchini, grated
- 1 tablespoon olive oil
- 1 -- leek, white part only, finely sliced
- 6 slices bacon, fat removed, cut into 1/2-inch squares
- 6 large eggs
- 1/2 cup finely chopped dill
- -- flaky sea salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan
- -- olive oil spray
- -- green salad
Preheat the oven to 350°F.
Place the grated zucchini in a colander and squeeze out as much liquid as possible.
Heat the oil in a large frying pan over medium-high heat and cook the leek and zucchini for 4 minutes or until the zucchini has softened, stirring constantly. Return the mixture to the colander and remove any excess liquid by pressing with paper towels.
Add the bacon to the pan and cook for 1 to 2 minutes.
Meanwhile, vigorously whisk together the eggs, dill, salt and pepper, and half the Parmesan. Add the bacon, leek, and zucchini to the egg mixture and stir well.
Spray a 9-inch pie pan with oil. Pour in the bacon and vegetable mixture and bake for 15 minutes. Sprinkle with the remaining Parmesan and bake for another 20 to 25 minutes or until golden and cooked through. Serve with a green salad.
You can further reduce the fat content by replacing the 6 whole eggs with 4 eggs, 2 egg whites, and ½ cup light evaporated milk. Also, if you line the pan with parchment paper you won’t need to spray it with oil.
Recipes from High Protein, Low GI, Bold Flavor: Recipes to Boost Health and Promote Weight Loss, copyright © Fiona Carns, 2012. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.