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Crustless Zucchini Pie – Keto, Gluten-free

4.96 from 310 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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 under control.

What’s A Crustless Pie?

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.

Keto-Baking-Guide-Best-Bread-Recipes Carine Grab my Keto Meal Plans! Use one of my many keto meal plans to reach your health goals!

Are Crustless Pies Keto-Friendly?

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 Quiche

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How To Make Crustless Zucchini Pie

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:

  • Shredded drained Zucchinis – a low-carb vegetable. Read my paragraph below and look at my pictures to see how to perfect shred and drain the zucchinis to make crustless zucchini quiche.
  • Shredded cheese – I love to combine two cheese flavors, sharp cheddar and Emmental, or cheddar and parmesan cheese. Don’t use boxed parmesan. You must use shredded hard cheese! If you prefer low-saturated fat cheese, you can use low-fat shredded cheese like hard goat gouda cheese. Learn why most cheeses are keto-friendly.
  • Eggs – a keto-friendly source of protein.
  • Heavy cream or almond milk for a dairy-free crustless pie.
  • Salt and pepper
  • Garlic powder
  • Green onions or chives.
  • Coconut flour or almond flour – both are gluten-free low-carb flours perfect for making a low-carb keto-friendly crustless pie.

Grease the pan

First, preheat the oven to 400°F (200°C). Grease a round 9-inch pie plate with olive oil or cooking spray. Set aside.

Crustless Zucchini Pie

Shredding Zucchini

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.

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.

Slicing Zucchini

If you don’t have a hand grater at home, you can still make this recipe. First, use a sharp knife and thinly slice the zucchini 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.

Egg Batter

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.

How to make Keto Crustless Zucchini 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.

Serving Ideas

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:

  • Sour cream
  • Avocado dip
  • Hot sauce
  • Fresh chopped herbs like flat parsley, chives, or green onions.

Keto Zucchini Pie

Making It Ahead

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.

Storage Instructions

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.

Keto Crustless Zucchini Pie

Allergy Swaps

If you have food allergies or you are missing some ingredients in this recipe, below I listed some alternatives for you to pick from:

  • Zucchini – yellow summer squash or spaghetti squash strands work as a replacement.
  • Heavy cream – can be replaced with dairy-free options like almond milk or canned coconut cream.
  • Coconut flour – swap for 6 tablespoons of almond flour.

More Zucchini Recipes

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.

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Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Keto Zucchini Quiche

Crustless Zucchini Pie

4.1gNet Carbs
This Keto Crustless Zucchini Pie is an easy low-carb dinner to use all your summer zucchinis!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Yield: 6 servings
Serving Size: 1 slice
4.96 from 310 votes


  • 2 cups Shredded Zucchini excess water removed
  • 2 cups Grated Cheese divided, I used 1 cup of sharp cheddar and 1 cup of shredded parmesan (do not use the boxed/powder variety).
  • 8 large Eggs
  • ½ cup Heavy Cream
  • ¼ teaspoon Garlic Powder
  • 2 tablespoons Coconut Flour or 6 tablespoons of almond flour
  • ½ cup Scallions finely sliced
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Preheat oven to 400°F (200°C).
  • Slightly grease a 9-inch round quiche pan with coconut oil or olive oil. Set aside.
  • Shred zucchinis, skin on, using a hand grater or food processor. Place the grated zucchini in a clean towel, firmly wrap the zucchinis in the towel to squeeze out all the water. Discard zucchini water.
  • Place the drained shredded zucchini in the round quiche pan and use a fork to evenly combine with 1 cup shredded cheese (I used 1/2 cup shredded cheddar and 1/2 cup shredded Emmental). Watch my picture above in this post for visual help. Set aside.
  • In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, garlic powder, coconut flour, and green onions.
  • Pour the egg mixture over the zucchini/cheese mixture.
  • Sprinkle leftover cheese on top of the pie.
  • Bake for 30-40 minutes or until the eggs are set, and a knife inserted in the center of the pie comes out clean.
  • Serve hot with a green salad on the side.


  • Store for up to 4 days in the fridge in the quiche pan. Wrap the pan with plastic wrap to prevent the pie from drying out. It can be frozen and thawed in the fridge the day before. Rewarm in the microwave or in an oven preheated to 150°C (300°F).
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Nutrition1 slice
Yield: 6 servings


Serving: 1 sliceCalories: 328.2 kcal (16%)Carbohydrates: 5.6 g (2%)Fiber: 1.5 g (6%)Net Carbs: 4.1 gProtein: 19.3 g (39%)Fat: 25.4 g (39%)Saturated Fat: 14.2 g (89%)Polyunsaturated Fat: 1.9 gMonounsaturated Fat: 7.6 gTrans Fat: 0.1 gCholesterol: 311.5 mg (104%)Sodium: 457.2 mg (20%)Potassium: 272.7 mg (8%)Sugar: 2 g (2%)Vitamin A: 1155.9 IU (23%)Vitamin B12: 1.4 µg (23%)Vitamin C: 9.1 mg (11%)Vitamin D: 1.7 µg (11%)Calcium: 341.6 mg (34%)Iron: 1.7 mg (9%)Magnesium: 30.9 mg (8%)Zinc: 2.4 mg (16%)
Keto Crustless Zucchini Pie
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    17 Thoughts On Crustless Zucchini Pie – Keto, Gluten-free
  1. 5 stars
    This was super yummy!!! I didn’t change anything with the recipe and served it with pork chops. Will def make again!

  2. 5 stars
    I used regular whole milk and increased the flour by 1Tbsp. Heavy cream is not the healthiest choice so I try to avoid it but realize that it is used to help reduce the water content overall. To reduce water further I spiralized cut (or food processor shredded since it is finer than I can do with a box grater) my zucchini then put into cheesecloth and squeezed until it would give off no more water. I used whole wheat flour on a 1 to 1 substitution with the coconut flour. I decreased the cheese by 1/2 because it was just too cheesy for us. I doubled the pepper. I tried baking at 375F (50min) and at 350F (60min) to see how the center would brown since 400F seemed to brown the sides fast but the center was blond and not quite set. Great taste, I have made this recipe and tweaked it a half dozen times. WE like to eat it both hot and cold.

  3. Can I use just egg whites to cut down on the cholesterol level? Would I need to increase the amount if i cut out the yolks?

    • yes you can use whole wheat flour or white whole wheat flour substituted 1:1 with their coconut flour. Don’t increase the level of flour. Coconut flour sucks up all moisture so extra eggs and liquid are usually required when using coconut flour, but in this case there is plenty of liquid present. In baking a cake or pastry I would change flour/egg/milk amounts to make up for flour changes (to avoid cracking the top of a cake) but in this recipe it is not necessary and I have already tried it (success!).

  4. This looks like a good way to use up some of my zucchini.

    I have a couple of questions about changing the recipe slightly:
    Since eggs are really pricey, is there anyway I can use flax meal instead of some of the eggs? How would I do that?

    I’ll have to make it vegan. The vegan cheeses are very expensive. Can I leave out the cheese on top? Is the cheese on top used as a binder?

    Thank you very much.

    • I don’t think it will work great with egg replacers or vegan cheese. It will be a new recipe to great, maybe using some all-purpose flour for texture and binder. Maybe try my zucchini slice recipe, it has fewer eggs and you can, in this other recipe, remove bacon and cheese for vegan alternatives.


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 sweeteners 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 sweeteners 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.