Name: Flourless Zucchini Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

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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.

Flourless Zucchini Pie

4.78 from 9 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

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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

Author: Megan Gilmore

Course: Breakfast

Cuisine: American

Keyword: breakfast, flourless, zucchini

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.