Zippy Zucchini pie (Low Fibre)

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Makes 4-6 serves, approximately 3 – 4 grams of fibre per serve
*Vegetarian friendly

  • 400 grams of zucchinis into thin rounds
  • Four slices of white bread, crusts cut off
  • 1 cup of onions peeled and chopped finely
  • 2 tablespoons of fresh parsley
  • 2 tablespoons of fresh basil
  • 1 tablespoon fresh oregano
  • Teaspoon of garlic powder
  • 2 teaspoons of mustard powder
  • 2 tablespoons extra virgin olive oil
  • 2 free range eggs beaten
  • 220 grams of mozzarella cheese
  • Salt and pepper to taste
  1. Heat the oven to 180C
  2. Place olive oil in the fry pan and add the zucchini rounds and onions, cook until soft, stir gently
  3. Take off the heat and stir through the fresh herbs and add garlic and a pinch of salt and pepper
  4. Take a large mixing bowl and add the beaten eggs and cheese and cooked vegetables and stir through and gently sprinkle and add the mustard powder until thoroughly mixed
  5. Place the bread squares in a greased 28cms pie dish press them into the dish with edges slightly overlapping. This will be the crust, cut of any bread that is outside the pie dish
  6. Pour the egg mixture evenly over the pie crust
  7. Place in the middle of the oven and bake for 20-25 minutes. Leave to cool before serving.