There is No Secret to Getting Fit

My Journey to Fitness

Zucchini Pie with Spinach and Mushrooms (Grain-Free, Gluten-Free, Meatless)

on November 9, 2014

I came across a version of this recipe for crustless zucchini pie quite a while ago.  I modified it to be grain-free and gluten-free and added a little more flavor to it too.  I’ve made varying versions of it as a side dish, a main meal, for pot lucks and to bring to friends that are vegetarians.  It’s basically like a quiche, but there’s fewer eggs and cheese and a lot more flavor.  It’s such an easy recipe to change up too.  You can eliminate the mushrooms or spinach and add something else or just have a plain zucchini pie.  I’ve made many different combinations with this recipe.  You can also reduce the cheese even more or eliminate it all together if you don’t do dairy.   It’s such a great recipe for leftovers because it reheats nicely.  Plus, it’s something you can feel good about eating for breakfast, lunch, dinner or a side.  Awesome, huh?  I used to think that about ice cream too, but as it turns out, though ice cream is delicious any time of day, it doesn’t do wonders for the waistline!  Go figure.

My instructions tell you to combine the dry ingredients, then add the wet and so on.  You can do that, but to be honest, I usually just have a giant bowl, toss it all in and mix it up.  I do give the eggs a bit of a whisk first though.  Keep it simple!




Zucchini Pie with Spinach and Mushrooms
Via There is No Secret to Getting Fit

4 medium zucchini, shredded
1 tsp sea salt

1 tbsp coconut oil
1 small sweet onion, diced
1 package of mushrooms, washed and sliced
4 cups raw baby spinach
Sea Salt & Pepper

3 tbsp died parsley (or 1/4 c fresh chopped parsley)
1/2 cup almond flour
1 tsp baking powder
1 tsp mustard powder
1/4 cup freshly shredded mozzarella cheese
1/4 cup freshly shredded cheddar, monterey jack or a combo
2/3 c almond milk
1 tsp melted coconut oil
3 large eggs, whisked
1 tbsp worcestershire sauce
1/2 tsp sea salt
1/2 tsp freshly ground pepper

1/4 cup (or less) freshly grated parmesan cheese

Preheat oven to 400 degrees.

Step 1:  Place zucchini and salt in cheese cloth (or clean tea towel).  Let sit at least 15 minutes before squeezing out all of the liquid.  Sometimes I squeeze it out, then go back to my prep work and squeeze one more time right before adding it.

Step 2:  Melt coconut oil in a skillet, sauté onion (season with s&p) until translucent, then place in a large bowl.  Sauté mushrooms (season with s&p) in the same pan, transfer to the bowl.  Finally, sauté the spinach (season with s&p) until wilted and set aside.

Step 3:  Combine the parsley, almond flour, baking powder and cheeses with the onion and mushrooms.  Add the milk, coconut oil, eggs, worcestershire sauce, S&P and combine.  Add the drained zucchini and spinach and mix until combined.

Step 4:  Pour mixture into a deep dish pie plate sprayed with olive oil (I use my Misto).  Top with Parmesan cheese.

Bake at 400 degrees until completely set, about 60-70 minutes (knife will come out clean and the top will get golden brown).  Cover the top of your pie with parchment paper if the cheese is getting too brown.

Remove from oven and let cool about 5-10 minutes before cutting.


Step 1: Prep the zucchini.  10_29_13 477 10_29_13 479 10_29_13 480

Step 2:  Yes, I know, I didn’t take pictures of my sautéd onions, mushrooms and spinach. No worries, you got this!

Step 3:  Here you can see all of the ingredients mixed up in one bowl.  IMG_5854


Step 4:  This is the end result, out of the oven, sliced and plated up!  Yum, yum, EXTRA YUM!  (Did anyone get that reference?  Probably not, because you have to have kids and you have to read some pretty random books to have gotten that one.  It’s from a book called “Little Pea”.)
IMG_5856 IMG_5858 IMG_5861


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