Zucchini and Spinach Pie
A delightful keto-friendly pie packed with nutritious zucchini and spinach, perfect for any meal.
Ingredients
For the pie
- 1 large Zucchini Sliced
- 2 cups Fresh spinach Chopped
- 3 large Eggs
- 8 oz Cream cheese or Greek yogurt For lighter texture, use Greek yogurt
- 1 cup Almond flour For the crust
- 1/2 cup Parmesan cheese For added flavor
- 2 tbsp Olive oil For sautéing vegetables
- to taste Spices (salt, pepper, garlic powder) Customize to your preference
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the zucchini and chop the spinach. Sauté them in olive oil until soft, about 5-7 minutes. Let cool.
- In a separate bowl, mix cream cheese (or Greek yogurt) with eggs, salt, pepper, and desired spices until smooth.
- Fold in the sautéed vegetables and mix well to combine.
Assembly and Baking
- In a greased pie dish, press your almond flour crust firmly to the bottom and up the sides.
- Pour the filling into the prepared crust, smoothing it out evenly.
- Bake for 25-30 minutes, or until the top is golden brown.
- Let it cool slightly before slicing and serving.
Notes
Serve warm or cold, and pair with a fresh green salad or roasted vegetables. For added richness, top with a dollop of sour cream or fresh herbs before serving. Make sure to squeeze out excess moisture from the sautéed zucchini to prevent a soggy crust and let the pie cool for at least 10 minutes before slicing to hold its shape.