– 2 cups Shredded Zucchini – 2 cups Shredded Cheese – 8 large Eggs – ½ cup Heavy Cream – ¼ tsp Garlic Powder – 2 tbsp Coconut Flour – ½ cup Green Onions – ½ tsp Salt – ¼ tsp Pepper
For this recipe, you need about 4 zucchinis. Wash the zucchini, keep the skin on, and trim ends.
Shred the trimmed zucchinis with their 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.
Combine with Cheese
Place the drained shredded zucchini in the round quiche pan and use a fork to evenly combine with 1 cup shredded cheese.
Prepare Egg Mixture
In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, garlic powder, coconut flour, and green onions.
Pour Egg Mixture
Pour the egg mixture over the zucchini/cheese mixture in the baking dish. Stir with a fork.
Add Cheese and Bake
Sprinkle leftover cheese on top of the pie. Bake for 30-40 minutes in an oven preheated to 400°F (200°C).
Serve the Zucchini Pie
Serve the Keto Crustless Zucchini Pie hot with a green salad on the side and a touch of cream.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 6 Slices
Prep: 10 Minutes Cook: 25 Minutes