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!
Flourless Zucchini Pie
Fills one 9-inch pan
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
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.
Flourless Zucchini Pie
- 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
- 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.
Per Serving: Calories: 105, Fat: 6g, Carbohydrates: 3g, Fiber: 1g, Protein: 7g
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.
Questions and Reviews
THIS LOOKS AMAZING! Totally making it this weekend!
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!
I’ve been craving eggs like mad lately, this sounds perfect!
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!
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.
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.
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.
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 🙂
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.
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! 🙂
Making it right now 🙂 Great idea !
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!
We loved it – THANK YOU! my husband did say the texture made him think he was eating “brains” LOL whatever!
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).
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.
Can I sub fresh spinach for the zucchini and if so, how much?
Looks delicious- is there a suitable substitute for the cheese?
I’d like to know if there is a substitute for cheese as well.
Looks amazing! I’m also looking for a cheese substitute. Any ideas?
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!
Yes, it would be perfectly fine to use pasteurized cheese in this one!
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.
Do you salt zucchini before squeezing? Also, is onion powder vs onion to keep the pie less soft? Thanks
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.
help! where is the option to Pin this recipe??
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
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.
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!!
Thanks for posting. I’ve been looking for ideas to add more veggies. I’m going to make this. It looks amazing!!
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!!!!!!
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!!
Made this without the cheese by accident. I recommend putting an extra egg if no cheese.
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!!!
Is there another cheese you could use instead of goat cheese? My sister doesn’t like goat cheese or feta.
Could you also triple this and put it in a 9×13pan…if so jow long would you bake it.???i had tried this in a pie pan.and it was delicious!!
I’ve never tried that, but I’d probably start with 40 minutes and check it from there. It will all depend on how thick it is, so just check for the center to be done!
Hello!! Can I use goat che ese?? Ínstead of..