Flourless Zucchini Pie

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Onion powder
  • 3 cups Zucchini

• Refrigerated

  • 2 Eggs, whole

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 tsp Sea salt

• Dairy

  • 3 oz Goat cheddar, raw

Found on detoxinista.com

Description

Ingredients

• 3 cups shredded zucchini (about 3 medium squashes)
• 2 whole eggs
• 3 oz. raw goat cheddar, shredded
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 teaspoon onion powder

Directions

• Preheat your oven to 350F and grease a 9 pie pan generously with butter.
• After shredding the zucchini (I used a salad shooter to make the process go quickly), youll want to squeeze it well in a thin dishtowel, to remove any excess moisture. You should be able to squeeze out at least a couple tablespoons worth of liquid.
• In a medium bowl, combine the drained zucchini with the rest of the ingredients, and mix until well combined. Transfer the mixture to the greased pie pan, and smooth the top with a spatula.
• Bake for 30 minutes at 350F, or until the top starts to turn golden brown.
• Allow to set in the pan for 5 minutes, then slice and serve while its still hot! Divide the pie into 4-6 large slices, depending on your appetite.