High Protein Savory Zucchini Pie
Elevate your meal prep with this High Protein Savory Zucchini Pie, a delicious and nutritious take on a classic dish! Packed with protein thanks to the combination of eggs, cottage cheese, and feta, this wholesome recipe uses chickpea flour for a gluten-free twist, making it perfect for health-conscious eaters. Tender zucchini is the star ingredient, enhanced with fragrant basil, garlic powder, and Parmesan for a burst of flavor in every bite. The pie’s light yet satisfying texture is achieved by draining and squeezing out excess moisture from the grated zucchini—a simple step that makes all the difference. Baked to golden perfection, this savory pie is ideal as a hearty breakfast, a protein-rich lunch, or a crowd-pleasing dinner. Serve warm with a garnish of fresh basil for an elegant, fresh finish that'll leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 teaspoon Salt
- 4 large Eggs
- 1 cup Cottage Cheese
- 0.5 cup Parmesan Cheese
- 0.5 cup Chickpea Flour
- 1 teaspoon Baking Powder
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Black Pepper
- 0.25 cup, chopped Fresh Basil
- 0.5 cup Feta Cheese
Instructions
Preheat your oven to 375°F (190°C).
Grate the zucchinis using a box grater or a food processor.
Place the grated zucchini in a strainer, sprinkle with 1 teaspoon of salt, and let it sit for 10 minutes to draw out excess moisture.
While the zucchini is draining, in a large bowl, beat 4 large eggs until slightly frothy.
Add the cottage cheese and Parmesan cheese to the eggs, and mix well.
Stir in the chickpea flour and baking powder until combined and smooth.
Return to the zucchini, squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
Add the drained zucchini to the egg mixture.
Incorporate the olive oil, garlic powder, black pepper, and chopped basil into the mixture.
Pour the mixture into a greased 9-inch pie dish, spreading it evenly.
Sprinkle the feta cheese over the top.
Bake in the preheated oven for about 40-45 minutes, or until the pie is golden brown and the center is firm.
Let the zucchini pie cool for 5 minutes before slicing.
Serve warm, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 877 mg | 292% | |
| Sodium | 8530 mg | 371% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 53.1 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1138 mg | 88% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1881 mg | 40% | |
*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.
