Zucchini Pie and a New Recipe Resource

There is a little Ideal Protein epidemic in my office.  Since Tony (the guy I learned about it from) has done so dramatically well there are about 6 of us inthe office (or related to those in the office) that are on the program.One friend of mine who started last week found this amazing site for the Andover Diet Center.  Their recipe index is the best I've seen.  All the recipes are categorized for IP phase and if there is a mix of ingredients they tell you Phase 1 substitutes.  Really nice user interface!!!

Here is a link to the recipe site: Andover Diet Center recipe catalog

Some of the recipes I have actually pinned from Pinterest so they are getting their recipes from all over and just IP-tizing them - kinda like me but their set up is way slicker!!!

One of the recipes I tried this week was the zucchini pie.

The recipe was pretty simple.  I think I went a little short on the salt and had to add some when I was eating it.  I made this for our church small group potluck and it went over really well with only 1 small scoop left.

One change I want to try is to use fresh Basil and Oregano in place of the dill.  I'm not a huge dill fan and I thought the 1/4 c was a little overpowering.  Not bad but I could taste the dill and well, I'm not a huge dill fan :)

Still overall I'd rate this 4 to 4.5 stars.  It was really good, lots of veg and just a bit of protein from the eggs so it could still serve as lunch or a side at dinner.

Enjoy!

Zucchini Pie

Ingredients

• 2 teaspoons olive oil
• 1 pound (about 2 or 3) green zucchini, cut into 1/2-inch pieces
• 4 scallions, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon dried marjoram
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground pepper
• 1 pound  yellow zucchini, cut into 1/2-inch pieces
• 1/2 cup freshly chopped dill
• 1/4 cup freshly chopped flat-leaf parsley
• 5 large eggs plus 5 large egg whites, lightly beaten
• 1 tomato, thinly sliced
• 2 ounces low-fat feta cheese, crumbled (Phase IV only)

Directions

1. Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, a teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes.
2. Remove from heat; transfer to a large bowl; set aside.Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid.
3. Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 1/2-inch round, deep baking dish. Cover with tomato; sprinkle with feta.
4. Bake until set, about 1 hour. Serve hot or at room temperature.