Greek Zucchini Pie High Protein Low Carb
🛒 What You’ll Need:
- The Veggie Base: 3-4 medium Zucchini (grated and squeezed of all excess moisture). 🥒
- The Protein Power: * 4 Large eggs (beaten). 🥚
- 1 cup Low-fat cottage cheese or Greek yogurt (for that creamy, high-protein punch!). 🍦
- The Savory Flavor:
- 1 cup Crumbled Feta cheese. 🧀
- 1/2 cup Grated Parmesan cheese. 🧀
- 1 small Red onion (finely diced). 🧅
- The Fresh Herbs:
- A generous handful of fresh Dill (chopped). 🌿
- 2 tbsp Fresh parsley or mint. 🌱
- The Binder (Low-Carb): 1/2 cup Almond flour or Coconut flour. 🥥
- The Seasoning: Salt and black pepper to taste. 🧂
👨🍳 Step-by-Step Preparation:
- Prep the Zucchini: Grate your zucchini and place it in a clean kitchen towel. Squeeze as hard as you can to remove every drop of water! This is the secret to a perfectly firm pie. 🥒🌪️
- Mix the Batter: In a large bowl, whisk the eggs and then fold in the cottage cheese, feta, onion, and fresh herbs. 🥣✨
- Combine Everything: Add the dry zucchini and almond flour to the egg mixture. Season with salt and pepper and stir until well combined. 🥄🌿
- Ready to Bake: Pour the mixture into a greased baking dish or tart pan. Smooth the top with a spatula. 🥧🔥
- Bake to Golden Perfection: Bake at 350°F (180°C) for 40-45 minutes until the edges are crispy and the center is set. ⏳🔥🎉
- Serve: Let it cool slightly before slicing. Enjoy it warm or even cold the next day! 🍽️😋
✨ Why You’ll Love This:
This pie is a nutritional superstar! 🤩 It’s low in carbohydrates but high in quality protein, making it a spectacular example of a meal that supports your health goals while still feeling incredibly indulgent. The combination of salty feta and fresh dill provides a burst of authentic Greek flavor in every bite! 🌟🙌
