Sunflower Zucchini Pie
In honor of my new collaboration with Eggland’s Best, I thought it would be fun to make an egg recipe for dinner! I found this recipe on Eggland’s Best website. It was created for Eggland’s Best by The Meal Makeover Moms. I wanted to use up some zucchini and this recipe did the trick. It was very easy to pull together and it filled the kitchen with a delicious cheesy aroma as it baked. I like the addition of sunflower seeds; as promised, they added a pleasant crunch and are loaded with vitamin E. (Don’t forget to toast them! This can be done quickly in a skillet on the stovetop.)
For the first time ever I used something called “Whole Grain Brown Ready Rice.” Though I usually try to steer away from convenience foods, in a weak moment I purchased this product, and I must say, for its purpose in this recipe it worked really well.
Serve slices of this pie with a fresh green salad and you have yourself a delicious and nutritious weeknight meal! (Leftovers are also great!)
Sunflower Zucchini Pie:
Preheat the oven to 375 F.
Spray a 9-inch pie plate with nonstick cooking spray and set aside.
Heat the oil (or a few squirts of cooking spray) in a large nonstick skillet over medium-high heat. Add the shredded zucchini, seasonings, and garlic and cook until the zucchini is tender, about 5 minutes. Remove from skillet and set aside.
In the same skillet saute sliced zucchini about 5 minutes until softened.
In a large bowl place the eggs, cooked rice, cheddar cheese, 1/3 cup Parmesan cheese, milk, sunflower seeds, salt, and the shredded zucchini mixture and stir to combine.
Pour the mixture into the prepared pie plate, top with the remaining 1/3 cup Parmesan cheese and zucchini slices and a few sprinkles of cheddar cheese (optional). Bake until golden brown– about 30 to 35 minutes.
Note: The above photo was taken post-baking and the below photo was taken prior to baking .