Crustless zucchini pie (GF/DF option)

A friend shared this Skinnytaste recipe with me as a favorite of her family. I've made it now a few times with a few variations and have also messed around with it to make it fit my newly gluten and dairy free lifestyle. It does not fail to disappoint even with all of the modifications.

INGREDIENTS:

10 oz shredded zucchini, liquid squeezed out

1/2 cup shallots, chopped

1/4 cup chopped fresh chives

1/2 cup part skim mozzarella (or if dairy-free swap in almond milk shredded cheese or comparable dairy-free cheese)

2 tbsp grated parmesan cheese (or if dairy-free swap in comparable dairy-free cheese – I’m hooked on this one)

1/2 cup whole wheat flour (or your favorite gluten-free flour option – I do almond meal)

1 tsp baking powder

2/3 cup fat free milk (coconut or almond milk work great, canned or in the carton)

1 tsp olive oil

2 large eggs, beaten

1/2 tsp salt

pepper to taste

cooking spray

DIRECTIONS:

1. Preheat oven to 400°. Lightly spray a pie dish with cooking spray.

2. Combine zucchini, shallots, chives, and mozzarella in a bowl.

3. Mix flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and mix well.

4. Combine the zucchini mixture with the other and pour it into the pie dish.

5. Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.

Let it stand at least 5 minutes before serving.