Flourless Zucchini Pie


I love finding new ways to eat my vegetables.

slice of flourless zucchini pie on a plateLike 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. spiralized zucchini noodles

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.

flourless zucchini pie pressed into a pie dishBake for 30 minutes at 350F, or until the top starts to turn golden brown.

cooked flourless zucchini pie

Allow to set in the pan for 5 minutes, then slice and serve while it’s still hot!

flourless zucchini pie in a pie dish with a slice cut out of it

I’d recommend dividing this pie into 4-6 large slices, depending on your appetite.

flourless zucchni mini pies in a mini muffin tin

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.

5 from 7 votes
Flourless Zucchini Pie
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This pie 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!
Course: Breakfast
Cuisine: American
Keyword: breakfast, flourless, zucchini
Servings: 4
Calories: 105 kcal
Author: Detoxinista.com
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
  1. Preheat your oven to 350F and grease a 9" pie pan generously with butter.
  2. 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.
  3. 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.
  4. Bake for 30 minutes at 350F, or until the top starts to turn golden brown.
  5. 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.
Recipe Notes

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!!) For these mini bites, reduce baking time to 15-20 minutes.

Per Serving: Calories: 105, Fat: 6g, Carbohydrates: 3g, Fiber: 1g, Protein: 7g

Enjoy!

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.

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Comments

Patrick

THIS LOOKS AMAZING! Totally making it this weekend!

Shannon

yummo!

Annis

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!

Rande McDaniel @ The Vegetable Centric Kitchen

I’ve been craving eggs like mad lately, this sounds perfect!

Danielle @ Clean Food Creative Fitness

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!

Ana, BraveLilJuicer @ anazaharia.com

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.

Holly

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!

Misty

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!

Ann

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!

Rachel

I made this last night and threw in sun dried tomatoes. It was heaven.

Love this blog!

Andrea

What a great idea. I got one last monster zuke to use. This is going to be a perfect send off for it.

Jill

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?

    Megan

    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!

ealla

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.

Jackie

Curious, a lot of these recipes call for the raw goat cheese which just isn’t as easily accessible as other cheeses. Would feta work? I just never seem to have goat cheese on hand.

    Megan

    Raw goat cheddar is recommended because it’s more easily digestible, but in many of my recipes, most other types of cheeses should be able to be substituted if you prefer.

    chryssa

    Feta makes a great substitute I would say, as this recipe is a more healthy version of a Greek traditional one I’ve been cooking for years! It will be perfect my opinion is. Try to find a hard feta, not a soft one, less buttery I mean 🙂

Vicki

This is amazing thanks Megan!! Definitely recommend squeezing out the zucchini – it made such a difference. This would be good with squash too and also adding in a bit of turkey breakfast sausage if you needed to make it a little heavier of a meal. This comes out so light and tasty, have shared it with several people since making it yesterday.

Kelsey Mandel

I had made this dish with just zucchini a couple weeks ago and thought that was good… Then I made it with sautéed mushrooms, green onion, spinach and zucchini and it was even better! Yum yum! 🙂

Daria

Making it right now 🙂 Great idea !

Shireen

I am trying to eat clean and I love this recipe, tried it a long time ago but zuchini was a big flop with my family and cauliflower…upset my stomach 🙁 please tell me any other veggie combinations? thank you!

Jennie

We loved it – THANK YOU! my husband did say the texture made him think he was eating “brains” LOL whatever!

Abbi*tarian

I was glad to be reminded of this through your Easter brunch ’14 post. I enjoyed it before & look forward to making it, again :0).

Logan

These were really good! I used dried zucchini that I had dried myself last summer and stored.. I added 1 extra egg, and the end result was a little chewier than it would’ve been I think but it was still good. Obviously, it is best if you follow her directions exactly but it made a great breakfast nonetheless and I’ll be repeating this recipe! I love how detoxinista always has basic recipes that use a variety of different foods.

ash

Can I sub fresh spinach for the zucchini and if so, how much?

laura

Looks delicious- is there a suitable substitute for the cheese?

    Kim

    I’d like to know if there is a substitute for cheese as well.

alexia

Looks amazing! I’m also looking for a cheese substitute. Any ideas?

Josie

Hi,

I noticed the recipe calls for raw cheese. If the cheese will be cooked in the baking process, would it be fine to use pasteurized cheese? Is there a benefit to baking with raw cheese? Thanks!

    Megan

    Yes, it would be perfectly fine to use pasteurized cheese in this one!

Sue

Was looking for a way to use up excess zucchini – this is perfect! I’m going to try it with Daiya, since I don’t tolerate any dairy well.

Sue C

Do you salt zucchini before squeezing? Also, is onion powder vs onion to keep the pie less soft? Thanks

    Megan

    I didn’t salt the zucchini beforehand, but that would probably help release more moisture! And yes, I used onion powder instead of fresh onion to keep the moisture content lower.

Shanae

help! where is the option to Pin this recipe??

angeline

Hi, Megan!
Love your recipes!

Do you think it can be made vegan by substituting the eggs by chia or flax eggs?

Once I tried substituting in one of your recipes and only later, when the muffins were already in the oven, I read that on that recipe the substitution wasn’t going to be ok. Turns out you were right XD

    Megan

    I don’t think flax eggs would be a good idea for this recipe, either, though I can’t be sure since I haven’t tried it myself! I think you’d need to add some sort of flour or starch to make the pie stick together without eggs, so it would end up being a completely different recipe.

Kaytlynn

I can’t get goat cheese, but can’t eat regular cheese. Can I leave it out or will it mess the recipe up? I really want to try it… Looks delicious!!

Claudia

Thanks for posting. I’ve been looking for ideas to add more veggies. I’m going to make this. It looks amazing!!

Nicole

Did I do something wrong? I made this twice and it tasted too salty. It might just be me. Can I cut amount of salt without affecting the way this cooks? Thank you! LOVE your recipes!!!!!!

Annie

I made this for a quick dinner tonight and my 2 year old son must have eaten half the pie, he also said “this is yummy!” I enjoyed this as well. Great recipe! Thanks!!

Fawn

Made this without the cheese by accident. I recommend putting an extra egg if no cheese.

Chryssa

That recipe reminds me of one of my favourite grandmother’s , though it was made with flour. I could suggest to add a bit of shredded dill in teh recipe if you like the smell of it.
And I would like to ask something. In case I would like to add flour , would buckwheat be a good idea or would the mixture become like a brick after it’sout of the oven? Thank you!!!

susan

Is there another cheese you could use instead of goat cheese? My sister doesn’t like goat cheese or feta.

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