This recipe is a zucchini version of my Broccoli Pie. This recipe was adapted from this recipe from Megan at The Detoxinista.
3 cups zucchini shredded (about 2 zucchini) **This tip came from Megan at The Detoxinista: squeeze out the water from the zucchini it really helps the finished product to not be too wet!
1 cup goat milk cheddar cheese shredded*
1/2 teaspoon baking soda
1/2 teaspoon celtic sea salt
1/4 teaspoon pepper
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
*If you are dairy free, I think Daiya shreds would work fine in this. I have not tried it so if you do this with Daiya, please leave a comment so we know!
Beat eggs in bowl, add cheese, baking soda, salt, pepper, parsley and garlic powder. Mix until combined. Fold in Zucchini until coated.
Grease a muffin pan with olive oil and pour mixture in about 2/3 full. Bake at 350 for about 20 minutes until lightly browned.
Grease a 9 inch pie plate with olive oil. Pour mixture into greased baking dish and bake at 350 degrees for about 30 minutes until lightly browned.