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 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. 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.
