Dairy-Free Savory Zucchini Pie
Discover the perfect blend of wholesome ingredients and vibrant flavor with this Dairy-Free Savory Zucchini Pie recipe! Featuring fresh zucchini, aromatic garlic and onion, creamy unsweetened almond milk, and a protein-packed chickpea flour base, this dish is both a nutritious and satisfying meal option. Enhanced with nutritional yeast and fresh herbs like parsley and basil, each slice bursts with savory goodness without the need for dairy. The simple preparation process, including squeezing out zucchini moisture and baking to golden perfection, ensures a delightful texture in every bite. This easy-to-make zucchini pie is gluten-free, dairy-free, and ideal for serving warm as a main dish or a side for family dinners, casual brunches, or meal prep staples. Perfectly suited for six servings, it’s a must-try comfort food packed with plant-based flair!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 whole medium zucchini
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 2 minced garlic cloves
- 4 large eggs
- 1 cup chickpea flour
- 1 teaspoon baking powder
- 1 cup unsweetened almond milk
- 1 tablespoon nutritional yeast
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9-inch pie dish with a little olive oil.
Grate the zucchinis and place them in a clean kitchen towel. Squeeze out as much excess moisture as possible and set aside.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
In a large bowl, whisk the eggs until beaten. Add the chickpea flour and baking powder, and mix until smooth.
Gradually whisk in the almond milk until the mixture is well combined.
Fold into the egg mixture the sautéed onions and garlic, grated zucchini, nutritional yeast, parsley, basil, salt, and black pepper.
Pour the zucchini mixture into the prepared pie dish, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the pie to cool slightly before slicing and serving.
Garnish with extra fresh herbs if desired and serve warm.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3371 mg | 147% | |
| Total Carbohydrate | 112.5 g | 41% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 33.7 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 753 mg | 58% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3340 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
