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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!

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.

Zucchini pie

Flourless Zucchini Pie

5 from 8 votes
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!
prep10 mins cook30 mins total40 mins
Servings:4

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.

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.

Nutrition

Calories: 105kcal | Carbohydrates: 3g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 544mg | Potassium: 273mg | Fiber: 1g | Sugar: 2g | Vitamin A: 525IU | Vitamin C: 16.7mg | Calcium: 57mg | Iron: 1.1mg
Course: Breakfast
Cuisine: American
Keyword: breakfast, flourless, zucchini
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.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. 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!!

    1. 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!

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

  3. 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!!!

  4. 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!!

  5. 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!!!!!!

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