Herbed Zucchini and Ricotta Pie

Really decadent but light and delicious Herbed Zucchini + Ricotta Pie is the perfect low carb and gluten free recipe for weekend brunch!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350F.

Step 2

Hand grate the zucchini or use your grating attachment on your food processor.

Step 3

Squeeze the excess water out of zucchini using a cheesecloth or clean, thin dishtowel. This is a super important step to squeeze as much water out as possible.

Step 4

Put the oil in a skillet over high heat.

Step 5

Cook zucchini for about 10 minutes, stirring often, until they start to brown.

Step 6

Add the shallots and herbs to the pan. Stir to combine and then remove from the heat.

Step 7

Put the ricotta, eggs, and cream in a large bowl and add the zucchini mixture. Mix well.

Step 8

Transfer to baking dish (I used a pie/quiche dish) and bake for 30-35 minutes until top is golden brown.

Step 9

Let cool for 10 minutes before cutting into it.

Step 10

Top with additional herbs for fun 🙂

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