I love finding new ways to eat my vegetables.
Like this zucchini pie.
Each slice packs a nutritional punch, loaded with vitamins from zucchini and protein from eggs, without the heavy flour or biscuit mix that most traditional recipes require. The result is a light and easy to digest meal, perfect for anytime of the day!
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Flourless Zucchini Pie Fills one 9-inch pan
Ingredients:
3 cups shredded zucchini (about 3 medium squashes) 2 whole eggs 3 oz. raw goat cheddar, shredded 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1 teaspoon onion powder
Directions:
Preheat your oven to 350F and grease a 9″ pie pan generously with butter.
After shredding the zucchini (I used a salad shooter to make the process go quickly), you’ll want to squeeze it well in a thin dishtowel, to remove any excess moisture.
You should be able to squeeze out at least a couple tablespoons worth of liquid.
In a medium bowl, combine the drained zucchini with the rest of the ingredients, and mix until well combined. Transfer the mixture to the greased pie pan, and smooth the top with a spatula.
Bake for 30 minutes at 350F, or until the top starts to turn golden brown.
Allow to set in the pan for 5 minutes, then slice and serve while it’s still hot!
I’d recommend dividing this pie into 4-6 large slices, depending on your appetite.
Alternatively, you could also bake these in a mini-muffin pan for mini quiche bites! (I found that they are harder to remove from the pan this way– make sure to grease well!!) Reduce baking time to 15-20 minutes at 350F.
IngredientsUS CustomaryMetric1x2x3x
- 3 cups shredded zucchini (about 3 medium squashes)
- 2 whole eggs
- 3 oz . raw goat cheddar , shredded
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon onion powder
Instructions
- Preheat your oven to 350F and grease a 9" pie pan generously with butter.
- After shredding the zucchini (I used a salad shooter to make the process go quickly), you’ll want to squeeze it well in a thin dishtowel, to remove any excess moisture. You should be able to squeeze out at least a couple tablespoons worth of liquid.
- In a medium bowl, combine the drained zucchini with the rest of the ingredients, and mix until well combined. Transfer the mixture to the greased pie pan, and smooth the top with a spatula.
- Bake for 30 minutes at 350F, or until the top starts to turn golden brown.
- Allow to set in the pan for 5 minutes, then slice and serve while it’s still hot! Divide the pie into 4-6 large slices, depending on your appetite.
Notes
Nutrition
Per Serving: Calories: 105, Fat: 6g, Carbohydrates: 3g, Fiber: 1g, Protein: 7g
Enjoy!
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Note : If you’d like to vary the veggies used in this dish, I’ve also had success using 1 cup strained cauliflower rice and 2 cups strained zucchini. I think any mix should work, as long as you keep the overall ratio to 3 cups of drained veggies.
Flourless Zucchini Pie
Ingredients
- 3 cups shredded zucchini (about 3 medium squashes)
- 2 whole eggs
- 3 oz . raw goat cheddar , shredded
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon onion powder
Instructions
- Preheat your oven to 350F and grease a 9" pie pan generously with butter.
- After shredding the zucchini (I used a salad shooter to make the process go quickly), you’ll want to squeeze it well in a thin dishtowel, to remove any excess moisture. You should be able to squeeze out at least a couple tablespoons worth of liquid.
- In a medium bowl, combine the drained zucchini with the rest of the ingredients, and mix until well combined. Transfer the mixture to the greased pie pan, and smooth the top with a spatula.
- Bake for 30 minutes at 350F, or until the top starts to turn golden brown.
- Allow to set in the pan for 5 minutes, then slice and serve while it’s still hot! Divide the pie into 4-6 large slices, depending on your appetite.
