Ms. Scarlet makes a version of zucchini pie, a former Pillsbury bake-off award winner. This recipe is Ms. Scarlet’s Zucchini un-pie because it’s diet friendly and acceptable for those on the keto diet or high-protein, low-carb diets.
4 cups zucchini, sliced
1 cup chopped onions
1/3 cup chopped fresh parsley
1/2 tsp of salt, pepper, garlic powder
1 tsp. Italian seasoning
2 eggs beaten
8 ounces of muenster cheese or low-fat mozzarella cheese
2 T. butter or preferred fat for sautéing
1 package organic refrigerated crescent roll for crust (optional)
Sauté the vegetables in the butter/oil until the zucchini is softened up (about 10 minutes). Then mix with cheese and eggs and seasoning. Pour into a pie pan covered in non-stick spray or into a pie pan lined with the crescent rolls as a crust. If you opt for the crust, you may also opt to spread mustard on the crust.
Bake for 20 minutes at 375 degrees. Use aluminum foil around the edges if you don’t want the crust too brown.
Tip: Use the crust to prepare the dish but throw most of it away as the crust helps hold the dish together but contains too many carbs for most dieters. This works well for a family when some people eat more carbs and some eat less.