ZUCCHINI TART WITH PROTEIN CRUST

Preheat the oven to 180°C/ 350°F.

For the crust:

1 tsp baking powder

1 tsp salt

150g/ 1 1/4c oat flour

2 scoops pea or brown rice protein (you can use unflavored whey, but the crust will result more chewy. Otherwise go with more oat flour)

130ml/ 4.4 fl oz milk of choice (I used my home-made oat milk. Get the recipe here: http://feedtheiron.blogspot.it/2013/08/oat-milk.html)

15g/ 1 Tbsp coconut butter

Mix all the ingredients together and form a ball. Let it rest in the refrigerator and in the meantime prepare the filling:

4 zucchini summer squash

1 egg or 2 egg whites

120g / about 1/2 cup skim ricotta cheese (I used Low-fat creamcheese. Cottage cheese can also be an alternative, but I recommend to blend it first)

80g/ about 1/3 cup of a low-fat cheddar cheese or Pecorino Romano (Parmesan also works great), grated

salt

pepper

pinch of nutmeg

Slice the zucchinis in thin slices, about 5 cm (2") long. Mix them with the rest of the ingredients. Roll the dough out and place it in a smaller baking pan. Pour over the zucchini-cheese mixture and bake for 25 min at 180°C (350°F).

Macros for 1 slice out of 6: 221 kcal, 6g fat, 23.7g carb, 17.8g protein

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