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a recipe for a keto crustless plant-based zucchini pie

Plant-Based Keto Zucchini Pie Recipe - Crustless

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5 from 4 reviews

This Easy Plant-Based Keto Zucchini Pie Recipe is a crustless pie recipe that is the perfect recipe to use up all that extra zucchini from your vegetable garden.  Simple, yet absolutely delicious, this crustless pie recipe is perfect as a side dish or for brunch or any main meal.  

  • Total Time: 55 minutes
  • Yield: 8 slices 1x


Units Scale
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 tbsp prepared mustard (optional)
  • 1/2 teaspoon kosher salt
  • 1 tsp Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated cheddar cheese
  • 3 cups thinly-sliced zucchini
  • 3 green onions, diced (use both white and green parts)
  • 3/4 cup cherry or grape tomatoes, sliced in half (optional)


Prepare the Keto "Bisquick"

  1. In a small bowl, whisk together the almond flour and baking powder. Set the bowl to the side.

Prepare the Zucchini Pie:

  1. Preheat oven to 350°F (180°C). Spray a deep-dish 9-inch pie plate with cooking spray; set aside.  In a large bowl, whisk together the Keto "Bisquick", oil, eggs, mustard (if using), Italian seasoning and salt. Add the Parmesan and cheddar cheeses; stir to combine. 
  2. Fold in the zucchini and onion and pour into a greased deep dish pie pan.  Bake for 40-45 minutes, or until cooked through and golden brown.


  • save a tablespoon each of Parmesan, Cheddar, sliced tomatoes and diced green onions and sprinkle it on the top before baking as decoration 
  • this keto crustless zucchini pie is contains 71% fat per slice (only 3 grams net carbs) and is therefore considered keto 
  • Author: Cat
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Meals
  • Method: Baking
  • Cuisine: American, Summer
  • Diet: Gluten Free


  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 1
  • Fat: 23
  • Carbohydrates: 4
  • Fiber: 1
  • Protein: 9
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