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Gluten FreeLow CarbVegetarian
A zucchini feta mint pie that would make a great picnic or pot-luck dish. A delicious combination of zucchini, feta and mint that is light but filling too.
The flavour combination of zucchini, feta and mint is one of summer for me. There is a grilled zucchini, feta and mint recipe that is a barbeque regular in our house. Although back then I was probably calling these vegetables courgettes as I made this recipe many years ago, when we were still in the UK. I started to call them zucchini after years of living abroad as every supermarket referred to them as zucchini’s and it started to come easier to me than courgette. It’s strange how you lose a few words and gain others.
There’s azucchini ricotta cheesecake recipe I have in my archives and I wanted to try another version. With my recent roulade obsession leading me to separate my eggs and whisk the egg white I experimented with a mixture that I would happily use for a roulade but changed my mind and went for a savoury cake.
Enjoy a zucchini pie
"Try this!" I demanded as the Chief Taster walked in the door from work. The poor man did not have a chance as I waved a slice of this delicious savoury zucchini feta cake towards his mouth before he had a chance to say no. I was so delighted with the flavour that it had to be shared as soon as he stepped in. The low carb savoury cake was delicious warm but cold seemed to take the flavours up a notch. It made a delicious yet non-traditional breakfast for me the next day too!
Although zucchini can be used in savoury zucchini muffins I thought I’d try a larger cake. I wanted to call this a pie but as it has no crust the food police would arrest me. I’m still performing community service after my cauliflower chocolate cake recipe. A spring form cake tin was used here, but if you don’t have one you can use a regular cake tin. Perhaps line the edges with parchment paper or give them an extra greasing so the cooked cake can be removed easily.
Low Carb Lunch Recipe
This is like a firm quiche but more filling. The flavours were so delicious that they screamed to me eat the lot! My stomach however, begged me to stop as it could not take any more. The coconut flour adds an extra level of fibre to this dish. I cooked the zucchini first to remove any excess water as it can retain water like a sponge and I didn’t want a soggy cake. However, since coconut flour is the sponge flour of the baking world, it might work without cooking the zucchini first.
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More low carb zucchini recipes
Zucchini Galette
Zucchini Gratin
Zucchini Feta Mint Pie
Angela Coleby
A savoury cake made with zucchini and flavoured with Feta cheese and fresh mint.
4 from 1 vote
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Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American, Vegetarian
Servings 8 Slices
Calories 147 kcal
Ingredients
- 2 cups One Zucchini, medium grated
- ½ cup Parmesan cheese grated
- 2 Spring onions, chopped
- ½ cup Coconut flour
- 1 teaspoon Garlic powder
- 2 tablespoons Fresh mint chopped
- ½ cup Feta Cheese crumbled
- 6 Eggs separated
- ½ teaspoon Baking powder
- 2 tablespoons Olive oil
- ½ teaspoon Salt
- ½ teaspoon Black pepper
Instructions
Preheat the oven to 200C/400F degrees.
Grease and line the bottom of an 8 inch spring form cake tin with parchment paper.
Heat the olive oil in a frying pan on a medium heat and cook the grated zucchini and spring onions for 10-12 minutes, stirring occasionally until it is slightly golden.
Whisk the egg whites until they form stiff peaks.
In another bowl, add the zucchini, Feta cheese, Parmesan cheese, egg yolks and seasonings. Mix thoroughly.
Add the coconut flour and baking powder and mix until combined.
Gently fold in the whisked egg whites.
Pour the mixture into the cake tin and bake for 40 minutes.
Video
Notes
Makes 8 slices
Nutritional Info per slice: 147 Calories, 9g Fat, 10g Protein, 8g Total Carbs, 4g Fibre, 4g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated byhttp://nutritiondata.self.comfrom the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1SliceCalories: 147kcalCarbohydrates: 8gProtein: 10gFat: 9gFiber: 4g
The information shown is an estimate provided by an online nutrition calculator.
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Reader Interactions
Comments
Maria Curmi
Is it really necessary to separate the eggs please?
Reply
Angela Coleby
It does make it lighter in texture but can be omitted and beaten eggs used instead.
Reply
RG
Just tried making it. Really good flavor and filling, though pretty dense and a little on the dry side. Anything one might do to make it a little lighter/smoother? Maybe add some cream? Or increase the veggie ratio/decrease the coconut flour?
Reply
Angela Coleby
I'd reduce the coconut flour as brand vary. I usually use Bobs Red Mill but often find a different if I use a different brand.
Reply
Kay
What can be used instead of eggs
Reply
Angela Coleby
I've not tried it without eggs, so not too sure.
Reply
Jane Simpson
Is that 12 cups of zucchini please?
Reply
Angela Coleby
It's one zucchini (about 2 cups). The way the recipe is produced makes it look like a 12! After giggling to myself, I've changed this.
Reply
blondieaka
Sounds very nice I love feta and mint 🙂
Reply
