Dairy-Free Savory Zucchini Pie

Experience the ultimate comfort of a *Dairy-Free Savory Zucchini Pie*, a wholesome, plant-based twist on a classic dish that's perfect for any meal of the day. Packed with tender zucchini, aromatic onions, garlic, and fresh herbs like parsley and basil, this pie is bound together by a protein-rich chickpea flour batter and enriched with the flavor-boosting goodness of nutritional yeast. The light, golden crust is achieved without dairy, thanks to unsweetened almond milk and olive oil. Ready in under an hour, this recipe is not only gluten-free but also easy to prepare, requiring just 20 minutes of hands-on time. Whether you're hosting brunch, meal prepping for the week, or simply craving a savory pie that highlights seasonal vegetables, this deliciously creamy yet dairy-free option is sure to impress. Serve it warm with a side salad or garnish with extra fresh herbs for a vibrant and satisfying meal. **Keywords**: Dairy-Free Zucchini Pie, Gluten-Free Recipe, Savory Plant-Based Pie, Easy Zucchini Recipe, Nutritional Yeast Pie.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 whole medium zucchini
• 2 tablespoons olive oil
• 1 medium, finely chopped yellow onion
• 2 minced garlic cloves
• 4 large eggs
• 1 cup chickpea flour
• 1 teaspoon baking powder
• 1 cup unsweetened almond milk
• 1 tablespoon nutritional yeast
• 2 tablespoons, chopped fresh parsley
• 2 tablespoons, chopped fresh basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Grease a 9-inch pie dish with a little olive oil.

Step 3

Grate the zucchinis and place them in a clean kitchen towel. Squeeze out as much excess moisture as possible and set aside.

Step 4

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

Step 5

Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

Step 6

In a large bowl, whisk the eggs until beaten. Add the chickpea flour and baking powder, and mix until smooth.

Step 7

Gradually whisk in the almond milk until the mixture is well combined.

Step 8

Fold into the egg mixture the sautéed onions and garlic, grated zucchini, nutritional yeast, parsley, basil, salt, and black pepper.

Step 9

Pour the zucchini mixture into the prepared pie dish, spreading it out evenly.

Step 10

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 11

Allow the pie to cool slightly before slicing and serving.

Step 12

Garnish with extra fresh herbs if desired and serve warm.

Nutrition Facts

Serving size	(1330.9g)

Amount per serving	% Daily Value*
Calories	1247.6

Total Fat 60.5g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 3.3g
Cholesterol 744mg	0%
Sodium 3371.0mg	0%
Total Carbohydrate 112.5g	0%
Dietary Fiber 24.2g	0%
Total Sugars 33.7g
Protein 67.0g	0%

Vitamin D 251.8IU	0%
Calcium 753.3mg	0%
Iron 14.3mg	0%
Potassium 3340.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 21.2%

Carbs: 35.6%