Note: Add chopped, cooked ham or chicken to the zucchini mixture if you want to add extra protein
Ingredients:
1 Tb butter
1 onion, chopped
4 cloves garlic, minced or sliced
4 small or 3 medium zucchini, thinly sliced
1-1/2 c gluten-free breadcrumbs
3 eggs (or 6 egg whites), whisked together
1/2 c parmesan cheese (can also substitute feta or another flavorful cheese)
1/2 bunch cilantro, chopped (or 1 tsp dried)
1/2 tsp lemon pepper
1/2 tsp dried basil
2 tomatoes, sliced thin
Directions:
1. Preheat oven to 375 degrees.
2. In a medium pan, heat butter over medium heat. Add garlic and onion; saute for 5 minutes.
3. Add zucchini, and continue to cook over low heat for 5 minutes, stirring gently to prevent burning.
4. Transfer zucchini mixture to pie plate or casserole dish, mixing in breadcrumbs.
5. Whisk together parmesan, eggs, and seasonings. Pour over zucchini mixture, spreading flat.
6. Lay tomatoes over the top of the ‘pie’, and place in the oven. Cook for 25 minutes, or until eggs are solidified. Serve immediately.
