Name: Zucchini and Spinach Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Keto
Ingredients: 2 medium zucchinis, grated; 2 cups fresh spinach, chopped; 3 large eggs; 1 cup shredded cheese (like mozzarella or cheddar); 1/2 cup almond flour; 1/4 cup cream cheese, softened; 1 teaspoon garlic powder; Salt and pepper to taste; Olive oil for greasing the pie dish

why make this recipe

Zucchini and Spinach Pie is a delicious dish that is perfect for keto diets. It is low in carbs but high in flavor. This pie combines the fresh taste of zucchini and spinach, making it a healthy choice for any meal. It’s easy to make and can be served for breakfast, lunch, or dinner. Plus, it’s a great way to sneak in some vegetables for those who might not love them!

how to make Zucchini and Spinach Pie

Ingredients :

2 medium zucchinis, grated
2 cups fresh spinach, chopped
3 large eggs
1 cup shredded cheese (like mozzarella or cheddar)
1/2 cup almond flour
1/4 cup cream cheese, softened
1 teaspoon garlic powder
Salt and pepper to taste
Olive oil for greasing the pie dish

Directions :

Preheat your oven to 375°F (190°C).
In a big bowl, mix the grated zucchini and chopped spinach. Squeeze out any extra water from the zucchini.
Add the eggs, shredded cheese, almond flour, cream cheese, garlic powder, salt, and pepper. Stir until everything is well combined.
Grease a pie dish with olive oil. Pour the mixture into the dish and spread it evenly.
Bake in the oven for about 30-35 minutes, or until the top is golden brown and set.
Let it cool for a few minutes before slicing.

how to serve Zucchini and Spinach Pie

Zucchini and Spinach Pie is great on its own or served with a side salad. You can also add some sour cream or a dollop of Greek yogurt for extra creaminess. This pie is perfect for breakfast with a cup of coffee or as a light lunch with some fresh veggies.

how to store Zucchini and Spinach Pie

To store leftovers, let the pie cool completely. Place it in an airtight container and refrigerate. It will stay fresh for up to 4 days. You can also freeze slices for up to 2 months. Just make sure to wrap them well before freezing.

tips to make Zucchini and Spinach Pie

Make sure to squeeze out as much water from the zucchini as possible to prevent a soggy pie.
Feel free to add more cheese or different types of vegetables to suit your taste.
If you want a crispy top, consider broiling it for a few minutes at the end of baking.

variation

You can change this recipe by adding different vegetables like mushrooms or bell peppers. You can also use different cheeses like feta for a tangy flavor.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the mixture a day in advance. Just store it in the fridge and bake it when you’re ready to eat.

Is this pie gluten-free?

Yes, this recipe is gluten-free because it uses almond flour instead of regular flour.

Can I use frozen spinach for this recipe?

Yes, you can use frozen spinach, but be sure to thaw it and drain the excess water before adding it to the mixture.