Heart-Healthy Savory Zucchini Pie
Delight in the wholesome flavors of this Heart-Healthy Savory Zucchini Pie, a nourishing twist on a beloved classic. Packed with nutrient-rich zucchini, protein from egg whites, and the creamy tang of low-fat feta cheese, this pie is a satisfying, low-calorie option perfect for a balanced lifestyle. Fresh basil adds a fragrant herbaceous note, while whole wheat flour blends seamlessly to create a light, custard-like texture. The recipe emphasizes heart-healthy ingredients like olive oil and skim milk, making it a guilt-free indulgence for breakfast, brunch, or a light dinner. With simple steps and a bake time of just 40 minutes, this versatile zucchini pie is a delicious, budget-friendly way to enjoy seasonal produce while prioritizing your wellness. Serve it warm or at room temperature for a fresh, flavorful dish that's sure to please!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 small Yellow Onion
- 2 cloves Garlic
- 3 tablespoons Olive Oil
- 1 cup Whole Wheat Flour
- 1 cup Skim Milk
- 4 large Egg Whites
- 1 cup Low-Fat Feta Cheese
- 0.5 cup Fresh Basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Preheat your oven to 375°F (190°C).
Grate the zucchinis using a box grater and then place the grated zucchini onto a clean kitchen towel. Squeeze out as much water as possible to prevent the pie from being soggy.
Finely chop the yellow onion and mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
Add the grated zucchini to the skillet and continue to sauté for another 5 minutes until all the moisture is cooked out. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the whole wheat flour, skim milk, and egg whites until well combined.
Add the cooked vegetable mixture, crumbled low-fat feta cheese, chopped fresh basil, salt, and black pepper to the bowl. Stir until all ingredients are evenly distributed.
Lightly grease a 9-inch pie pan with the remaining tablespoon of olive oil.
Pour the zucchini mixture into the pie pan, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the pie is set in the center.
Let the pie cool for a few minutes before cutting it into slices.
Serve warm or at room temperature. Enjoy your Heart-Healthy Savory Zucchini Pie!
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 8315 mg | 362% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 52.7 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1659 mg | 128% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2272 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
