This Keto Zucchini Pie is a savory low carb recipe made with fresh zucchini, tomato, parmesan, and Italian herbs. It bakes up golden and cheesy with a light, tender center.
It reminds me of the Crustless Spinach Quiche I grew up with, only this version keeps it keto friendly. If you've tried my Zucchini Cheddar Biscuits or Baked Zucchini Chips, this recipe will be another favorite.
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Why You'll Love This Recipe
Low carb: coconut flour and almond milk keep this zucchini pie keto-friendly.
Fresh flavor: tomatoes and zucchini add color, freshness, and texture.
Simple bake: no crust or complicated prep needed, just mix, pour, and bake.
Key Ingredients for Keto Zucchini Pie
See the recipe card at the end of this post for a full list of ingredients and instructions.
- Eggs: the base that binds the pie together.
- Coconut flour: a low carb flour option that keeps carbs in check.
- Parmesan cheese: adds rich, salty flavor throughout the pie.
- Zucchini and tomato: fresh vegetables that bring brightness to the dish.
- Italian seasoning: a quick blend for savory herb flavor.
Ingredient Substitutions
- Cheese swap: try mozzarella or cheddar instead of parmesan.
- Milk alternative: use half and half in place of almond milk for extra richness (this will increase carb count).
- Veggie switch: swap tomatoes with chopped red bell peppers.
Variations on Keto Zucchini Pie
- Breakfast version: stir in cooked turkey sausage or bacon.
- Spicy pie: add red pepper flakes or diced jalapeno.
- Cheesy top: sprinkle mozzarella on top before baking for a gooey layer.
Tips for Perfect Keto Zucchini Pie
- Use fresh zucchini: young, tender zucchini gives the best flavor and texture.
- Uniform slices: cut zucchini evenly so it bakes consistently.
- Rest before serving: allowing the pie to cool for 10-15 minutes makes slicing easier and helps the flavors settle.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, places slices in the oven at 325°F for about 10 minutes, or microwave gently until warmed through.
Serve with...
Pair this Keto Zucchini Pie with Air Fryer Asparagus or Air Fryer Broccolini for a light meal. It also makes a delicious brunch when served alongside Air Fryer Bacon or Air Fryer Breakfast Sausage.
More Easy Keto Recipes You'll Love
If you're looking for more easy keto recipes, try my Keto Broccoli Salad, Egg Muffin Cups, Cauliflower Steaks, and Low Carb Oatmeal a try.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Keto Zucchini Pie
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Ingredients
- 3 large eggs
- ½ small onion , finely chopped
- ⅓ cup coconut flour
- ½ cup unsweetened almond milk
- ½ cup parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon 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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