An Unconventional Zucchini Pie Recipe

We love zucchini! It's a go-with-anything veggie and easily available. And tasty. You too? This will be just perfect for you to try out then: a delicious recipe for an easy zucchini pie.

But this time, an unconventional zucchini pie family recipe. You'll be surprised!

Table Of Contents

• Why This Zucchini Pie Is So Good
• Recipe for a zucchini pie
• How To Make A Zucchini Pie
• Alternative Ingredients
• Print Steps

While the summer season may be coming to a close, there's no shortage of crisp and fresh zucchini to be found.

We absolutely adore zucchinis (have I mentioned that before?), but even kids can get tired of having the same food prepared in the same way over and over again, even if it's super yummy.

So, sooner or later, you'll reach a point where you just need to shake things up a bit, especially as summer comes to a close.

Why This Zucchini Pie Is So Good

This zucchini pie is the perfect summertime dish - quick to make, packed with fresh zucchini, and incredibly flavorful. The coconut fat gives it a unique richness, making it a standout on any table. It's light, savory, and pairs wonderfully with your favorite summer sides. And the best thing? Everybody loves it!

No matter the occasion, our zucchini pie recipe is the perfect choice. Whether you're hosting a fancy summer party, packing a picnic, or enjoying a cozy family meal, this pie has got you covered. It's so versatile that it fits any event, and it's super easy to make, so both beginners and seasoned chefs can whip it up without a hitch.

Recipe for a zucchini pie

Ingredients

To give you an idea, that's what I got for my special zucchini pie recipe:

• 3 grated zucchini
• 1 grated carrot
• 2 eggs
• a cup of wholegrain spelt flour (it may just as easily be any regular wheat flour.)
• a pinch of baking powder
• 1 tomato (cut into bits)
• 1 bell pepper (cut into bits)
• a clove of garlic
• a pinch of salt
•  chopped parsley
• a cube of coconut fat
• ... and anything else you'd like to add. Really, there is no limit. I was making the list up along with what I saw in the fridge (at the moment I wished for a different zucchini-type lunch), so you might want to go another way. It's ok, too.

How To Make A Zucchini Pie

Preheat your oven to 370°F (190°C). I used a portion of the coconut fat to grease my baking pan, and set aside the remaining coconut fat for later.

In a large mixing bowl, I whisked the eggs until well combined, and then I added all the prepared ingredients to the bowl. See?

When all was evenly combined, I poured the mixture into the greased baking pan.

I baked it for about 40 minutes at 370°F (190°C). The top turned golden brown once this simple zucchini pie was done.

It looks like a veggie meatloaf, doesn't it?

It can be served as an individual dish, topped with a good shower of homemade tomato sauce, but it would do just as well as a main dish along with polenta, or couscous. Or bread. Or ...you name it.

Viva zucchini, and - bon appetit 🙂 Here are a few helpful tips for you, to make it even easier:

Alternative Ingredients

• feel free to swap coconut fat with any vegetable oil
• you can add cheese on top before pushing the pie into the oven - any good melting cheese will work in this dish. We love cheddar.

Print Steps

Yield: 4 servings

How to Make A Zucchini Pie

Print

An easy way to make a delicious summertime zucchini pie.

Cook Time 40 minutes

Total Time 40 minutes

Ingredients

• 3 grated zucchini
• 1 grated carrot
• 2 eggs
• a cup of wholegrain spelt flour (it may just as easily be any regular wheat flour)
• a pinch of baking powder
• 1 tomato (cut into bits)
• 1 bell pepper (cut into bits)
• a clove of garlic
• a pinch of salt
• chopped parsley
• a cube of coconut fat

Instructions

1. Preheat your oven to 370°F (190°C).
2. Use a portion of the coconut fat to grease your baking pan thoroughly. Set aside any remaining coconut fat for later.
3. In a large mixing bowl, whisk the eggs.
4. Add all the prepared ingredients to the bowl and mix until evenly combined.
5. Pour the mixture into the greased baking pan, spreading it out evenly.
6. If you have any leftover coconut fat, add it on top of the mixture for extra flavor.
7. Bake for about 40 minutes, or until the top is golden brown.

Notes

Alternative Ingredients

• feel free to swap coconut fat with any vegetable oil
• you can add cheese on top before pushing the pie into the oven - any good melting cheese will work in this dish. We love cheddar.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 303Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 93mgSodium: 271mgCarbohydrates: 47gFiber: 9gSugar: 15gProtein: 12g