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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
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
Nutrition
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.
Rather bland. Used silicone mini muffin pan at 25 minutes. Will add sauteed onions and chooped jalopenos next time. Maybe even drained chopped tomatoes.
Hello!! Can I use goat che ese?? Ínstead of..
Love these recipes
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!
Is there another cheese you could use instead of goat cheese? My sister doesn’t like goat cheese or feta.
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!!!
Made this without the cheese by accident. I recommend putting an extra egg if no cheese.
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!!
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!!!!!!
Thanks for posting. I’ve been looking for ideas to add more veggies. I’m going to make this. It looks amazing!!