Cheesy Low-Carb Tomato Zucchini Pie

Directions

Preheat the oven to 375F/190C and spray a glass pie dish with non-stick spray. Cut the cherry tomatoes in half lengthwise and then crosswise, and put tomatoes into a colander placed in the sink to drain. Cut zucchini lengthwise into 6 or 8 thin strips, trim away some of the center white part if there is a lot of it, and slice zucchini into small cubes. Slice green onions, setting a little bit aside for the garnish. Spread the tomato out on paper towels and pat dry. At this point I layered the zucchini, tomatoes, green onions, Parmesan, and Mozzarella in a pie dish but it was a bit messy when I went to mix in the Carbquick-Egg mixture in the pie plate, so you might just want to mix the vegetables and cheese in a bowl at this point, your choice. Put the Carbquik into a bowl or large 4-Cup measuring cup. Stir in the dried herbs, salt, and pepper. In another smaller bowl or measuring cup, beat the eggs, then whisk in the cream, half and half, or milk until it’s well combined. Mix the egg mixture into the Carbquik mixture, adding a little at a time and stirring. Then either pour the mixture over the zucchini-tomato-cheese mixture in the baking dish or mix it into the zucchini-tomato-cheese mixture in the bowl and pour into the pie dish. Either way, stir gently until the two mixtures are well combined; it will be stiff. Bake 30-35 minutes, or until the top is nicely browned and a toothpick inserted into the center comes out clean. Serve hot or warm, garnished with sliced green onion. This will keep in the fridge for several days and reheats well.