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.

Add:

Eggs, two at a time whisking well until incorporated.

Add:

Egg Whites

Whisk until incorporated.

Add:

Zucchini

Artichokes

2 TBS Basil

Garlic

Pepper

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.

Enjoy!

Peace in the Kitchen!