Blog

1. Preheat the oven to 350°F. Very thinly slice the zucchini with a mandoline or a very sharp knife to equal about 4 cups (reserve any extra zucchini for another use).
2. Heat oil in a large skillet over medium-high heat. Add leeks, 3 cups of the zucchini slices, and ⅛ teaspoon salt; cook, stirring often, until the vegetables begin to soften, 4 to 5 minutes. Remove from heat and let the vegetables cool slightly, about 5 minutes.
3. Meanwhile, whisk eggs, half-and-half, 3 tablespoons chives, and the remaining ⅛ teaspoon salt in a medium bowl. Set aside.
4. Lightly coat a 9-inch glass pie pan with cooking spray. Spread half the vegetable mixture in the prepared pan; sprinkle with ¼ cup feta cheese and ½ cup fontina cheese. Top with the remaining vegetable mixture and the remaining ½ cup of feta. Place the pie pan on a rimmed baking sheet; bake until puffed, and set in the center, 35 to 40 minutes. Sprinkle with the remaining 1 tablespoon of chives. Let cool slightly before cutting.

Serves 6; Calories 283; Total Fat 19g; Protein 15g; Carbohydrate 9g; Fiber 1g; Calcium 252mg, Sodium 360mg