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Impossible Zucchini Pie

Published: Jun 7, 2021 by Shelby Law Ruttan ·

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.

Overhead shot of baked impossible zucchini pie inside of a white ceramic pie dish with zucchini and tomatoes baked in and scattered over top of the pie.
Jump to:
  • A Healthier Impossible Pie
  • 🥘 Ingredients
  • 🍽 Equipment
  • 🔪 Instructions
  • 💭 Top Tips
  • 📖 Variations
  • You May Also Like
  • 📖 Recipe

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 starting at 12:00 and going clockwise, 3 eggs in a bowl, a white measuring cup with sliced zucchini, a read measuring cup with chopped tomatoes, a clear measuring cup with almond milk, a teaspoon of italian seasoning, ½ teaspoon of salt, a yellow measuring cup with coconut flour, a purple measuring cup with finely diced white onion, and a purple measuring cup with grated parmesan cheese.

🥘 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

Unbaked pie in the white stoneware pie dish with visible pieces of sliced zucchini and chopped tomatoes.

🔪 Instructions

  1. Preheat the oven to 350 degrees. In a large mixing bowl, mix the eggs until combined.
  2. Stir in the onion, almond milk, coconut flour, parmesan cheese, italian seasoning, salt, and pepper until just combined.
  3. Gently stir in the zucchini and tomato. Transfer the batter to the pie plate.
  4. 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.
One slice of impossible zucchini pie on a black plate with a cherry tomato cut into 3 slices to the left as garnish with the remaining pie blurred in the background.

You May Also Like

  • English Muffin Pizzas Vegetarian Style
  • Cheese and Pepper Hero

*If you made this recipe, please give it a star rating*

📖 Recipe

Impossible Zucchini Pie

Zucchini Parmesan Pie is a low carb version of the bisquick version of zucchini pie. It is delicious and far healthier for you and super easy to make!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 4
Calories 170 kcal

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.

Video

Nutrition

Sodium: 695mgCalcium: 241mgVitamin C: 12mgVitamin A: 442IUSugar: 4gFiber: 5gPotassium: 278mgCholesterol: 148mgCalories: 170kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 9gProtein: 12gCarbohydrates: 11gIron: 2mg
Keyword Zucchini Parmesan
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About Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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Welcome! I'm Shelby, author of The Best Vegetarian Recipes. Here you will find family favorite vegetarian recipes old and new that will help you balance out your diet whether you are following vegetarian, pescatarian, or a plant-based diet. about me!

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