Recipes: Perfect Pies

the recipes

september 2000

Perfect Pies

Tomato Pie in Zucchini Crust

(makes 6 servings)

	olive oil cooking spray
1	pound (480 g) zucchini, grated, all liquid squeezed out
3	scallions, white part and 1 inch (2.5 cm) green, chopped
2	large cloves garlic, minced
1	teaspoon (5 ml) fresh thyme leaves
4	fluid ounces (120 ml) egg substitute
1/2	cup (70 g) dry unseasoned bread crumbs
	freshly ground pepper
1	cup (150 g) grated skim milk mozzarella cheese
1/4	cup (38 g) freshly grated Parmesan cheese
1	tablespoon (15 g) reduced calorie mayonnaise
1	pound (480 g) fresh tomatoes, thinly sliced
2	tablespoons (30 ml) minced fresh basil

Preheat oven to 350°F (180°C), Gas Mark 4.
Coat a nonstick skillet with cooking spray. Also coat a 9-inch (23 cm) pie pan with cooking spray. Set aside.
Add the grated, squeezed dry zucchini, scallions, garlic, and thyme to the skillet. Cook over high heat until the zucchini and other vegetables are softened. Remove from heat. Add 2 fluid ounces (60 ml) of the egg substitute, bread crumbs, and pepper. Press into the bottom and sides of the pie pan. Bake for 15 minutes.
In a small bowl, combine the two cheeses, mayonnaise and remaining egg substitute. Spread on top of the baked shell. Top with overlapping circles of tomato slices. Coat with cooking spray, Bake for 30 minutes until the pie is browned and set when a tester inserted near the center comes out clean. Serve warm or cold.

Per serving:	153 calories (33% calories from fat), 12 g protein, 6 g total fat (3.1 g saturated fat), 14 g carbohydrates, 2 g dietary fiber, 14 mg cholesterol, 319 mg sodium
Diabetic exchanges:	1 medium protein, 1 carbohydrate (1/2 bread/starch, 1 vegetable)

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