This Impossible Zucchini Pie is a gluten free, low carb version of the one made with bisquick. It is super easy and made with whole, natural ingredients with delicious flavors. This recipe makes 4 servings and just one serving is 172 calories and 6 net carbs!
I love to serve this Impossible Zucchini Pie with a side of Vegetarian Stuffed Mushrooms or a simple tossed salad with Italian Vinaigrette.
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A Healthier Impossible Pie
When I was a child, the impossible pies that were touted by Bisquick became popular. There was the impossible cheeseburger pie, zucchini parmesan pie, and even a coconut pie. There were probably more than I remember!
As an adult, I try to leave processed foods out of my diet and lean towards a more Pescatarian diet. Bisquick is a processed product and the magic of it does not outweigh the convenience for me.
When I started eating lower carb, I started experimenting with coconut flour. I realized quickly that coconut flour thickens and binds. As a result, it works perfectly in this recipe.
The end result is a vegetarian main dish that is low calorie and low carb. It is also super clean and so easy to make!
🥘 Ingredients
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Fresh zucchini
Cherry tomatoes
Yellow onion
Large eggs
Coconut flour, this is the brand I buy, it is a good value and you get a lot of it!
Almond milk, I always buy the unsweetened original (not vanilla) flavor.
Parmesan cheese, either freshly grated or shelf stable parmesan will work.
Italian seasoning
🍽 Equipment
Pie plate, I love this stoneware pie plate and use it for many things, this Impossible Zucchini Pie for one!
Large mixing bowl
Cutting board
Sharp knife
🔪 Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, mix the eggs until combined.
- Stir in the onion, almond milk, coconut flour, parmesan cheese, italian seasoning, salt, and pepper until just combined.
- Gently stir in the zucchini and tomato. Transfer the batter to the pie plate.
- Bake for 35 minutes, or until knife inserted in center comes out clean cool for 15 minutes before serving.
💭 Top Tips
- To prep the zucchini, it should be sliced in half lengthwise, then each half, again sliced in half lengthwise. This will give you quarter sections that should be thinly sliced to ensure the zucchini cooks through.
- The onion should also be chopped fine to ensure it cooks through.
- Be sure to allow the zucchini pie to cool. Because it is made with coconut flour, it is on the fragile side and as with all gluten free baking, it needs to cool before it is cut into.
- Not all parmesan cheese is vegetarian. Check the packaging for the types of enzymes used. If it indicates animal rennet, it is not meat free.
📖 Variations
- Use ⅓ cup of sliced scallions (both white and green parts) in place of the onion.
- Substitute 1 teaspoon of cajun seasoning, cumin, or chili powder in place of the smoked paprika.
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📖 Recipe
Impossible Zucchini Pie
Ingredients
- 3 large eggs
- ½ small finely chopped onion
- ⅓ cup coconut flour
- ½ cup unsweetened almond milk
- ½ cup parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp pepper
- 1 cup chopped tomato
- 1 cup thinly sliced zucchini
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, mix the eggs until combined. Stir in the onion, almond milk, coconut flour, parmesan cheese, italian seasoning, salt, and pepper until just combined.
- Gently stir in the zucchini and tomato. Transfer the batter to the pie plate.
- Bake for 35 minutes, or until knife inserted in center comes out clean cool for 15 minutes before serving.
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