Zucchini Pie

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!
3 eggs
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.


For muffins:
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.

For Pie:
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.


Post a Comment

Popular posts from this blog

Gluten Free Shrimp Spring Rolls with Soy Free Gyoza Sauce

Gingerbread Donuts (gluten, dairy, corn, soy and refined sugar free)

Jac's Gluten Free Bakery in Hicksville NY