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.
- 3 cups shredded zucchini (about 3 medium squashes)
- 2 whole eggs
- 3 oz. raw goat cheddar, shredded
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon onion powder
- 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.
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.
THIS LOOKS AMAZING! Totally making it this weekend!
yummo!
I love how often you update your blog, every day I have a post to look forward to!!
I’ll def try this recipe this weekend, but we’re not huge zucchini fans. Maybe 1 cup each zucchini, carrot and cauliflower?? I’ll let you know how it turns out!
This looks awesome! I love the addition of cheese in this! I’ve had something similar but I bet the cheese makes it 10 times better!
I’ve been craving eggs like mad lately, this sounds perfect!
Looks delicious, Megan! I can’t wait to try! I’ve made a sweet version of this without squeezing the liquid out and it fell appart.
Quiches are one of my new favorite foods! I made a killer one last week with tons of spinach, chopped peppers, onion, garlic, broccoli and daiya cheese with eggs and I’m totally addicted! (I basically just threw in a ton of veggies that needed to be used up in the fridge but I’m sure any veggies you have on hand would be delicious) I didn’t use baking soda so it turned into more of frittata but there were certainly no complaints. I mixed it all together and threw it in the oven for about 30 mins… SO easy! I also added some oregano, paprika and cayenne to give it more flavour but I think next time I might try fresh dill or basil… I swear, I could eat this everyday, and it makes a great packed lunch for work!
I will definitely be trying this! I’m doing a 21 day sugar detox so I’m really trying to eat a variety of veggies!
I went to make it but I didn’t have any zucchini, so I ended up making something inspired by this post but pretty different. Eventually I’ll get around to making the actual recipe!
I made this last night and threw in sun dried tomatoes. It was heaven.
Love this blog!
What a great idea. I got one last monster zuke to use. This is going to be a perfect send off for it.
Do you eat this alone for a meal? One serving for yourself? How do you store and how can it be kept in fridge? Also, I don’t have access to “raw” cheese…I can get soft goat cheese (Unripened the package says) or hard regular cheeses. None organic. All that is here. Thoughts? Leave out or try one of those and which one?
The cheese helps bind the pie together, so the hard cheese will probably do a better job of that. You can experiment with leaving it out, but I can’t promise the results will be perfect. I usually eat this with a large salad or plate of steamed veggies, so I’ll eat at least 1/4 of this pie myself. It all depends on your appetite!
This looks so good. This is very similar to a traditional persian dish I make called kookoo sabzi which is also similar to a frittata or an open faced omlette. On a random note it will work without the cheese,but another egg or two will have to be added.