Crustless Zucchini Pie is a recipe for a healthy and delicious low fat summer dessert. Zucchini is one of the most popular vegetables at this time of year and is so versatile. This no crust pie packs in a good amount of nutrients, so your guests will leave with a full stomach and a smile on their face. Give it a try!
Crustless Zucchini Pie Recipe
Crustless zucchini pie is a great option for anyone looking for healthier food options. It has little to no carbohydrates and no crust. Low-carb choices are frequently sought after by people who want to eat healthier, and this recipe can be made low-carb by using zucchini as the crust rather than the more conventional flour one. Zucchini is a fantastic method to obtain the vegetables you need in your diet because it is high in potassium and the vitamins A, C, and K.
Crustless zucchini pie is a simple and delicious way to incorporate zucchini into your diet. It is also a great way to use up extra zucchini from your garden. To make, mix together grated zucchini and eggs, then add butter, sugar, vanilla, salt, and yellow cornmeal. After the crust is formed with a paper towel, fill it with the zucchini mixture. Bake the pie at 350 degrees for 45 minutes to an hour.
Zucchini Pie Tips
Zucchini Pie is the perfect way to use up all the zucchini that would otherwise go bad. The recipe is simple, but there are a few tricks to keep in mind to ensure the perfect pie. Zucchini Pie Tips: 1. Drain the zucchini before you add it to the filling to reduce the liquid content. 2. Add a few tablespoons of cornmeal to the butter mixture to help absorb the excess liquid. 3. Cut the zucchini into small, uniform pieces for a more even cooking process.
4. Add a teaspoon of cinnamon to the filling for a traditional zucchini pie flavor. 5. Top the pie with a crust made of 1/2 whole wheat flour and 1/2 all-purpose flour to get higher fiber content. Another best way to prepare zucchini pie is to use a deep-dish pie crust with a top crust. You can also use a regular pie crust and add a layer of zucchini slices.
How To Store Zucchini
If you love zucchini and need to store some for later, there are some great storage options. You can keep them in the fridge for 4-5 days or in a cool, dark place for 2-3 weeks. Make sure the zucchini are firm, not limp, and the skin is dry before storing.
Zucchini are a great addition to any meal they can be added to salads, pastas, soups, and more. However, they can go bad very quickly in your fridge or kitchen counter. If you’re looking for a good way to store zucchini for more than a few days, here are a few tips. -The best way to store zucchini is to cut it into slices or shreds and then store them in an airtight container or plastic bag. -Zucchini can also be frozen, make sure to shred it into long, narrow strips. -Zucchini can also be canned, but only if it is fresh and not pre-packaged.
