An easy 30-minute Crustless Zucchini Pie for a delicious low-carb dinner and perfect to use all your summer zucchinis. You will love this light, fulfilling protein pie with cheesy eggs, juicy shredded zucchinis, and low-carb coconut flour to keep your carbs in control.
A crustless pie, also known as crustless quiche, is a light dish, similar to a quiche but made without a crust. As a result, a crustless pie is much easier, faster, and healthier since it contains less saturated fat or carbs.
Not all crustless pies are keto-friendly because most of them use a baking mix or white flour in the egg mixture. These options add carbs to the dish.
That’s why I am sharing a crustless zucchini pie using coconut flour, a low-carb keto flour that keeps your entire meal at 4 grams of net carb per slice.
Crustless Zucchini pie is the easiest summer dinner! It’s perfect to use all your garden zucchini or summer squash, and all you need to make this zucchini pie are only a few ingredients.
To make a low-carb crustless zucchini pie, you need:
First, preheat the oven to 400°F (200°C). Grease a round pie plate of 9 inches diameter with olive oil or cooking spray. Set aside.
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The key to making a delicious crustless zucchini quiche is to shred and drain the zucchinis. In fact, zucchinis are made of 95% water, and they release a large amount of liquid in recipes if not drained.
To avoid a runny crustless quiche, you must drain the zucchinis first. Let me explain how to prepare your zucchinis or yellow summer squash to make this keto zucchini pie recipe.
For this recipe, I used 2 medium zucchinis. First, trim the ends of zucchinis and keep the skin on for added fiber and nutrients.
Then, using a hand grater or food processor with the smaller grater attachment, shred the zucchinis.
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Finally, place the shredded zucchinis in the center of a clean towel, wrap and squeeze the zucchinis to extract all the zucchini juice.
Discard the zucchini juice and keep the drained shredded squash in the baking dish.
Now, combine half of the shredded cheese with the shredded zucchinis directly in the baking dish. Spread evenly in the dish and set aside.
If you don’t have a hand grater at home, you can still make this recipe. First, use a sharp knife and thinly slice zucchinis into 1/4 inch slices. Lay half the zucchini slices in the pie pan, sprinkle 1/2 cup shredded cheese, then add the remaining slices and remaining 1/2 cup cheese.
Finally, pour the egg batter on top.
In a large mixing bowl, whisk the eggs, heavy cream, garlic powder, sliced green onions, coconut flour, salt, and pepper.
Pour the egg mixture over the zucchini and cheese.
Sprinkle the remaining 1 cup of cheese all over the pie.
Bake in the center rack of the oven at 400°F (200°C) until the top is golden brown, the sides are set, and a knife inserted in the middle of the pie comes out clean.
A crustless pie is a delicious light dinner served with a cold side dish like green lettuce or spinach salad.
You can also serve this zucchini pie as a summer brunch or breakfast.
This zucchini pie is also delicious topped with:
You can make ahead this crustless zucchini pie and serve it the next day for a brunch or lunch. There are two options:
Bake the pie the day before and rewarm in preheated oven 150°C (300°F), just before serving.
Assemble the pie in the pie plate, wrap top with plastic wrap, and store in the fridge until the next day. Bake in preheated oven 400°F (200°C), just before serving.
You can store this pie in the fridge for up to 4 days. To do so, cover or wrap the pie pan with plastic wrap and store it in the top rack of the fridge. You can also freeze the pie entirely or sliced it in an airtight box.
Thaw the zucchini pie the day before and rewarm in the oven. Don’t freeze the crustless zucchini pie unbaked! The eggs must be cooked to be frozen.
If you have food allergies or you are missing some ingredients in this recipe, below I listed some alternatives for you to pick from:
In summer, we all have plenty of fresh garden zucchinis to use. That’s why I have created so many zucchini recipes, and below I am sharing my favorite for you to try.
Have you made this keto zucchini pie recipe? Share a review or comment below to let me know how it goes!
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.