Source: Skinny Taste | Serves: 6 | Time: 45 min
Changes: used cashew milk instead of skim milk
10 oz shredded #zucchini, all liquid squeezed out
1/2 cup shallots, chopped
1/4 cup chopped fresh chives
1/2 cup part skim mozzarella
2 tbsp grated parmesan cheese
1/2 cup whole wheat flour
1 tsp baking powder
2/3 cup cashew milk
1 tsp olive oil
2 large eggs, beaten
1/2 tsp kosher salt
Fresh cracked pepper to taste
Preheat oven to 400°. Lightly spray a pie dish with cooking spray.
Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.
Sift flour and baking powder in a medium bowl.
Add remaining ingredients to the bowl and blend well.
Combine with zucchini mixture and pour it into the pie dish.
Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.
Let it stand at least 5 minutes before serving.