Tomato Zucchini Pie

Tomato-Zucchini Pie

Tomato-Zucchini Pie

45 minutes

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Details
  • Servings:   6
  • Calories:   297
  • Protein:   9g
  •  
  • Fiber:   3g
  • Sugar:   5g
  • Carb Total:   29g
  •  
  • Saturated:   9g
  • Fat Total:   16g
  •  
  • Weight Watchers:   9 Points
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Ingredients
  • 1/4 cup soft butter
  • 2 large eggs, separated from yolk from whites
  • 3 tablespoons fresh basil, chopped
  • 1/4 cup goat cheese
  • 1 1/2 tsp ground black pepper, divided
  • 1/3 cup mayonnaise (I used low fat)
  • 1/4 cup Parmesan cheese
  • 1 1/2 tsp salt
  • 5 tomatoes, sliced
  • 2-3 tablespoons water
  • 1 1/2 cups all-purpose flour (I used white spelt)
  • 1 zucchini, thinly sliced
Instructions

Combine flour, butter, salt, 1 egg yolk, 2 tablespoons of water and 1 tsp pepper in a mixer.

Mix on low until dough sticks together when pressed.

Add 1 more tablespoon of water if needed. Press dough into a 9-inch square or round pie or tart pan. Pierce dough all over with a fork.

Brush with 1 egg yolk. Set in freezer 5 minutes. If making mini pies, spray small muffin pan with non-stick cooking spray and press dough into each muffin space. Pierce bottom with fork, brush with egg and freeze 5 minutes.Preheat oven to 375 degrees F.

Pour egg whites onto bottom of pie crust and bake crust 15 minutes. Set aside.Microwave zucchini 4 minutes or until tender.

Drain extra water on paper towels.In a separate bowl, combine remaining 1/2 tsp pepper, 1/2 tsp salt, mayonnaise, Parmesan cheese, goat cheese and chopped basil.

Layer your pie with zucchini, tomatoes, mayonnaise mixture.

Bake 25 minutes for large pie and 18-20 minutes for mini pies, or until filling is hot and bubble and crust is golden.

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