I am always looking for lunches to take to work. I need them to taste good, last all week in the fridge and be healthy. I tried a new recipe for this week and it was good so I thought I would share.
It is from Mom on a Time Out. Below is the link to the original recipe.
I reduced the cheese and chiles, left out the cottage cheese and changed the shallots to green onion. Next time I might make it without a crust. It will have significantly less calories without a crust. Half a can of green chiles created a mild flavor. Mild was perfect for me, but if you want more spice add more.
1 pie crust
1 medium zucchini
1 Tbls olive oil
2 green onions
1/4 c all-purpose flour
1/4 tsp Kosher salt
Dash of pepper
1/2 tsp baking powder
1 1/2 cups of cheddar cheese, grated
1 (4 ounce) can chopped green chiles, drained
First prebake the crust for 7 minutes at 375 degrees.
Then grate the zucchini, I used a paper towel to soak up the extra moisture.
Cook the zucchini and green onions in a skillet about five minutes. While the zucchini mixture is cooking, combine the rest of the ingredients in a bowl. Use a fork to fluff the eggs and combine. Add zucchini mixture.
Place mixture in the pie crust and bake at 350 degrees for 40 minutes.