This crust-less zucchini pie is a delightful summer dish packed with fresh flavors. It's light, flavorful, and perfect for a healthy meal.
Ingredients: 4 cups zucchini, grated. 1 small onion, finely chopped. 1/2 cup reduced-fat biscuit baking mix. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/2 cup fresh basil leaves, chopped. 1/2 cup fresh parsley, chopped. 1 cup reduced-fat shredded mozzarella cheese. 4 large eggs, beaten. 1/2 cup unsweetened almond milk. Salt and pepper to taste. Cooking spray.
Instructions: Grate zucchini, chop onion, add biscuit baking mix, Parmesan cheese, minced garlic, chopped basil, chopped parsley, shredded mozzarella cheese, beaten eggs, almond milk, salt, and pepper to a large bowl. Some cooking spray should be put on the slow cooker. Add the zucchini mix to the slow cooker. Put the lid on top and cook on low for four to five hours, or until the center is set and the edges are golden brown. Allow it to cool for a few minutes after cooking before cutting it up and serving.
Prep Time: 15 minutes
Cook Time: 240 minutes
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