Tuesday, April 12, 2016

Marinated Artichoke Hearts and Zucchini Pie, without a Crust

I don't really have an introductory statement for this recipe. I simply like the combination.

Marinated Artichoke Hearts and Zucchini Pie

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Deep Dish Pie Pan sprayed with a Vegetable Cooking Spray.
A Stainless Steel Bowl and a Hand Whisk.

1 Large Zucchini, julienned.
6 oz. Cream Cheese, softened to room temperature.
8 Whole Eggs, beaten.
4 Egg Whites
2 - 6 oz. Jars of Marinated Artichoke Hearts, drained and finely chopped.
4 TBS Chopped Basil Leaves, divided.
2 Cloves of Garlic, minced.
1/4 tsp Pepper
4 TBS Fresh Grated Parmesan Cheese

In a Large Stainless Steel Bowl:
Cream Cheese
Whisk well, by hand, until creamy smooth.

Eggs, two at a time whisking well until incorporated.

Egg Whites
Whisk until incorporated.

2 TBS Basil
Stir by hand with a Blending Fork or Wooden Spoon until well combined.

Pour into the Pie Pan.
Bake 25 - 30 minutes, until golden brown.

Remove and immediately top with Cheese and remaining Basil.
Serve Hot.

Peace in the Kitchen!

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