Zucchini Pie (Gluten Free)
Zucchini Pie is a tasty, easy to prepare pie filled with zucchini, cauliflower and cheese.
Servings: 6 servings
Calories: 293kcal
Ingredients
- 1 ½ tablespoon butter divided
- 1 tbsp. olive oil
- ½ cup chopped yellow onion
- 3 cloves garlic finely chopped
- 1 large zucchini thinly sliced
- 1 ½ cups cauliflower florets
- salt & pepper to taste
- ½ tsp. basil
- 4 eggs
- ½ cup half & half cream
- 6 ounces shredded cheese I used Monterey Jack cheese and pepper jack
- ½ cup shredded parmesan cheese
- 1 Gluten free tortilla wrap
Instructions
- Preheat oven 350 degrees and butter pie pan with ½ tbsp. butter
- Place tortilla wrap on bottom of pie plate.
- Meanwhile melt remaining butter and olive oil over medium heat.
- Add onion and garlic and saute 1-2 minutes
- Add sliced zucchini, cauliflower florets, salt & pepper, and basil. Cook 8-10 minutes till slightly tender.
- In separate mixing bowl combine eggs, half & half and cheese and combine well.
- Pour egg mixture on top of wrap, then zucchini and cauliflower.
- Bake in preheated oven 30 minutes.
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 8.4g | Protein: 17.3g | Fat: 21.8g | Saturated Fat: 11.7g | Cholesterol: 160mg | Sodium: 418mg | Potassium: 303mg | Fiber: 2.8g | Sugar: 2.2g | Calcium: 328mg | Iron: 2mg