CRUSTLESS ZUCCHINI PIE

KETO

INGREDIENTS

– 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

Cut Zucchinis

For this recipe, you need about 4 zucchinis. Wash the zucchini, keep the skin on, and trim ends.

1

Shred Zucchinis

Shred the trimmed zucchinis with their skin on, using a hand grater or food processor.

2

Squish Zucchinis

Place the grated zucchini in a clean towel, firmly wrap the zucchinis in the towel to squeeze out all the water.

3

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.

4

Prepare Egg Mixture

In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, garlic powder, coconut flour, and green onions.

5

Pour Egg Mixture

Pour the egg mixture over the zucchini/cheese mixture in the baking dish. Stir with a fork.

6

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).

7

Serve the Zucchini Pie

Serve the Keto Crustless Zucchini Pie hot with a green salad on the side and a touch of cream.

8

NET CARBS FAT PROTEIN

4.1 grams

25.4 grams

19.3 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 6 Slices

Prep: 10 Minutes Cook: 25 Minutes

CRUSTLESS ZUCCHINI PIE

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