Zucchini Pie from SITC

In anticipation of the forthcoming season, here's a yummy looking recipe from SITC.

Serves: 8

Prep Time: 10 minutes   
Cook Time: 1 hour

Ingredients:
* Nonstick cooking spray
* 4 teaspoons breadcrumbs**
* 5-6 zucchinis, peeled, and cubed small
* ½ cup 0% cottage cheese
* ½ cup part-skim shredded mozzarella cheese
* 2 eggs
* 1 egg white
* ¼ teaspoon each: garlic powder, onion powder, pepper
* 2 tablespoons reduced fat feta cheese

Instructions:
1.    Preheat oven to 350°F.
2.    Spray a 9x11 inch Pyrex with nonstick cooking spray.
3.    Spread 2 teaspoons bread crumbs on the bottom of the Pyrex.
4.    In a bowl, combine the rest of the breadcrumbs, cubed zucchini, cottage cheese, ¼ cup mozzarella cheese, eggs, egg whites, and spices. Mix all together.
5.    Pour into the Pyrex. Sprinkle the feta cheese and the remaining mozzarella cheese on top.
6.    Bake for one hour, or until the top browns and bubbles.

**Omit breadcrumbs for a gluten-free recipe.

This can also be served with a Tzatziki sauce:

Ingredients:
* 2 cucumbers, diced
* 2 tablespoons dried mint leaves
* 8 ounces 0% Greek Yogurt
* Salt, to taste (and garlic powder — optional)

Instructions:
1. Mix all ingredients in a bowl and serve.


Nutrition Content:
Per serving (2½-inch piece of zucchini pie with 1/2 tablespoons tzatziki): 126 calories, 4 g fat, 2.5 g sat fat, 8 g carbs, 1.5 g fiber, 12 g protein, 122 mg sodium, 361 mg calcium, 376 mg potassium 


—Karen Kattan