This is a crustless savory pie. Grated zucchini is salted, squeezed dry and stirred into a custard of eggs and heavy cream with mozzarella, cheddar and Parmesan, then baked in a 9-inch pie dish. It serves 6, with about 5 grams of carbohydrates per slice, and takes 40 to 45 minutes in all: 10 minutes of prep and 30 to 35 in the oven.
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The zucchini is the part that needs attention. Salting it and squeezing out the liquid is what keeps the pie from turning soggy. After that the work is mixing and baking.
What Goes into the Pie
The full amounts are in the recipe card at the bottom. This is what each ingredient does.
- Zucchini (2 medium, grated, about 4 cups) and salt (1 teaspoon): the main ingredient has a mild flavor and a soft texture. The salt draws out moisture.
- Mozzarella (1 cup) and cheddar (1 cup), both shredded: mozzarella gives creaminess and stretch, and cheddar adds a sharper flavor.
- Parmesan (1/4 cup, grated): adds a nutty richness.
- Eggs (4 large) and heavy cream (1/2 cup): the custard that binds the pie and keeps it rich and moist.
- Garlic powder (1 teaspoon), onion powder (1 teaspoon), black pepper (1/2 teaspoon) and dried oregano (1/2 teaspoon): the seasoning.
- Baking powder (1/2 teaspoon): helps the pie rise slightly for a lighter texture.
- Olive oil (1 tablespoon): for greasing the dish.
Drying the Zucchini
Grate the zucchini with a box grater, put it in a large bowl and toss it with the teaspoon of salt. Leave it for about 10 minutes, then wrap it in a clean kitchen towel and twist to squeeze out as much liquid as you can. Cheesecloth works the same way. A food processor also grates it quickly.
Whisk the eggs, cream, garlic powder, onion powder, pepper, oregano and baking powder in a separate bowl until smooth. Add the squeezed zucchini and all three cheeses and stir gently until evenly mixed.
Baking
Heat the oven to 350°F (175°C) and grease a 9-inch pie dish with the olive oil. Pour in the mixture and spread it evenly. Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. A baking sheet under the dish catches any drips.
For a browner top, you can broil the pie for the last 2 to 3 minutes, watching closely because it can go from golden to burnt quickly. Brushing a little olive oil on top before baking also helps the browning. Let the pie cool for about 10 minutes before slicing, which helps it set.
Ways to Change It
- Meat: mix in cooked bacon or sausage before baking.
- Different cheeses: gouda for a smoky flavor, feta for tang or pepper jack for heat.
- Other squash: yellow squash, or a mix of yellow squash and zucchini. Finely chopped spinach also works if you squeeze out the excess moisture.
- Herbs and spices: basil, thyme or rosemary, red pepper flakes for heat, or smoked paprika.
- Dairy-free: almond milk or coconut cream in place of the heavy cream, and vegan cheeses in place of the dairy cheeses.
What to Serve With It
A green salad with mixed greens, cucumbers and a light vinaigrette balances the richness of the pie. Cauliflower rice or mashed cauliflower makes a side that picks up the flavors. For a drink, sparkling water with lemon or an herbal tea works.
Storing Leftovers
Keep the pie in an airtight container in the refrigerator for 3 to 4 days. Eat it cold or reheat it in the oven for a few minutes.
Nutrition per Serving
One slice has approximately 210 calories, 17 grams of fat (8 grams saturated), 5 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 12 grams of protein and 400 milligrams of sodium. These are estimates.
FAQ
Can I use other vegetables instead of zucchini?
Yes. Yellow squash or finely chopped spinach both work. Squeeze out the excess moisture so the pie keeps its texture.
Can I store leftovers?
Yes. Refrigerate the pie in an airtight container for 3 to 4 days, and eat it cold or reheat it in the oven.
Is the pie gluten-free?
As written, yes. The recipe has no flour or crust.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Zucchini and Cheese Pie: A Delicious Low-Carb Recipe!
Ingredients
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish with olive oil.
In a large bowl, combine the grated zucchini and salt. Let it sit for about 10 minutes to draw out excess moisture. After 10 minutes, squeeze the zucchini in a clean kitchen towel to remove as much liquid as possible.
In a separate bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, black pepper, oregano, and baking powder until well combined.
Add the squeezed zucchini, mozzarella cheese, cheddar cheese, and Parmesan cheese to the egg mixture. Stir until everything is evenly mixed.
Pour the mixture into the prepared pie dish and spread it out evenly.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the pie to cool for about 10 minutes before slicing and serving.
Notes
For added flavor, mix in some cooked bacon or sausage before baking.
You can substitute the zucchini with yellow squash or a combination of both for a different taste and texture.
Nutrition
| Serving Size | 1 slice |
|---|---|
| Calories | 210 calories |
| Sugar Content | 2g |
| Sodium Content | 400mg |
| Fat Content | 17g |
| Saturated Fat Content | 8g |
| Unsaturated Fat Content | 9g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 5g |
| Fiber Content | 2g |
| Protein Content | 12g |
| Cholesterol Content | 180mg |