Zucchini pie

zucchini pie

Pouring the parmesan, pumpkin and sunflower seed topping onto the half baked zucchini pie.

Zucchini pie is one of my favorite foods because it’s super easy, zucchinis are delicious and combine so well with cheese and they grow so well in a home veggie garden.  They are also the only green my little grandson will eat!

Zucchini Pie ingredients

4 large zucchini -grated
Fetta – large handful, crumbled
Fennel seeds – crushed, 2 pinches
½ red pepper – chopped
Parmesan cheese – 2 – 3 handfuls
1 celery stalk – finely chopped
3 rashers bacon – finely sliced (make sure it is organic, sugar and gluten free!)
Salt & pepper – to taste
2 eggs – well beaten
1 green chilli – finely chopped

Topping ingredients

Handful of parmesan cheese
Handful of pumpkin seeds
Handful of sunflower seeds
Sprinkle of chilli flakes (optional)
Mix well


Combine all ingredients in a bowl and mix together.
Bake in a pre-heated oven (180 degrees) for approximately 25 minutes.
10 minutes before take out of the oven and cover the pie with the topping, return to oven.
Test with a skewer, if it comes out clean, its done!

Serve with a fresh green leaf salad, finely chopped tomatoes, drizzled with olive oil, lemon juice and salt and pepper. Toss well.

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