Zucchini Cauliflower Crustless Quiche

Everyone will love this Zucchini and Cauliflower Crustless Quiche!

(This recipe uses the zucchini pulp/flesh but grated zucchini can be used as well)

INGREDIENTS:

3 medium sized zucchini (They were all cored and the inside flesh used. But if whole zucchini is used they should be grated and the liquid squeezed out)
10 ounce bag frozen riced cauliflower (If you use fresh cauliflower steam it first to soften)
1 medium yellow onion chopped
3 eggs
2 tbsp Farmer cheese ( 1 point)
2 tbsp Grated Parmesan cheese (2 points)
1/4 cup seasoned breadcrumbs (3 points)
1/2 cup chopped fresh parsley
Salt & Pepper to taste

INSTRUCTIONS:
1. Preheat oven to 350 degrees
2. Spray a medium size pan (approx 9×9”) with olive oil
3. Sauté the onion with salt and pepper for a few minutes and then add the zucchini flesh.
4. When mixture is softened, about 3 mins transfer to colander and drain out liquid. Gently press mixture with back of a spoon to squeeze out further liquid.
5. Transfer mixture to a bowl and add the breadcrumbs, Parmesan cheese, parsley and lightly beaten eggs.
6. Crumble the farmer cheese in and mix to incorporate
7. Pour mixture into pan and bake for 45 minutes
8. Set oven to broil and allow top to brown- about 5 minutes
9. Let sit for 10 mins before serving.