Low Carb Zucchini pie

This is such a beautiful summer dish and quite tasty too! A good way to make use of your summer garden produce, but don’t let the winter months stop you from making it anytime your heart desires.

I adapted this recipe from a friend of mine. Thank you Mandy!

Low Carb Zucchini Pie

Low Carb pie crust:

2 cups Mozzarella cheese

2 TB Butter

1 egg

1/4 cup plus 2TB plus 2tsp Almond flour

1/3 cup Coconut flour, tap down to ensure no air gaps

1 1/2 tsp Oat flour

(Or 1 cup low carb bake mix you can make ahead of time see recipe below zucchini pie recipe) thanks to Low Carbing among friends for this recipe.

Filling:

2 lbs Ground beef

1 small Onion

2 cloves Garlic

3-4 shakes Worcestershire sauce

3 tsps Beer Can Chicken Seasoning or Season salt or Adobo

1/2 tsp Black Pepper

1 tsp Smoked Paprika

1 tsp Onion Powder

1/2 tsp Roasted Garlic Powder

1/4 - 1/3 Water

1/2 tsp salt to taste or may want to omit if using season salt

Summer Tomatoes or Roma tomatoes, sliced medium thickness

Zucchini, sliced into coins

2-3 tsps Dill

2 TB Butter

Shredded Cheese (Colby or cheddar)

Filling:

1. Begin to brown Ground beef, about halfway through add the onions and garlic.  Cook till beef is done and onions are translucent. Drain fat from the ground beef.

2. Add seasonings, Worcestershire sauce and water starting with 1/4 cup first and cook down till water is gone, but meat is still moist.  Remove from heat and let cool slightly.

3. While the filling is cooling begin to sauté your zucchini in about 2 TB butter and 2-3 tsp dried dill till soft, but still slightly crisp. Set aside to cool.

4. While zucchini and meat mix are cooling begin to make your pie crust.

 Crust:

1. In medium bowl, combine Mozzarella cheese and butter.  Melt in microwave oven; about 1 minute and 50 seconds.  

2. In a bowl, combine almond flour, oat flour and coconut flour. Be sure to mix well.

3. Add Flour mix on top of mozzarella cheese.

4. In small bowl combine egg and Beer can Chicken Seasoning; mix well.  

5. Add to cheese and flour mixture and using a wooden spoon or fork, mix well until it comes together nicely.  

6. Work in coconut flour, if necessary, to get a nice, soft dough ball.  

7. Roll out a little larger than the pie dish between two pieces of parchment paper and invert carefully on top of the pie plate.  Flute the edges.

8. Top pie crust with meat mixture. Then add layer of sliced tomatoes, top with a thin layer of cheese.  Top with more shredded cheese (approximately 1cup) and add your zucchini coins around the edge, if small zucchini you can do another ring in the center.

9. Bake 15 to 20 minutes, or until the crust is light golden brown around the edges and Cheese is melted. 

10. Keep an eye on it and check after 15 minutes.  A slightly undercooked crust tastes better than an overcooked Low carb pie crust.

11. Let cool, serve and enjoy!

Low Carb Bake Mix

1 2/3 cups almond flour

3/4 cup oat flour

2 TB coconut flour

1. Combine flours in an airtight container and shake well to mix.

2. When measuring oat flour (only with the oat flour) into measuring cup, make sure to tap the cup on the counter top and fill to top to get the correct yield for the bake mix. 

3. Keep bake mix at room temperature for up to one month or freeze or refrigerate for longer storage.

Zucchini Pie Approximate Nutritional Information

Servings:   

Serving Size:

Calories:     

Net Carbs:     

Total Carbs:    

Protein:

Fiber: