This zucchini crust is perfect for quiches, savory pies, and pizzas too! It’s very low carb with an earthy, fresh flavor, adding more vitamins, minerals, and tastiness to your baked recipes than traditional pie or quiche crusts. It takes only 30 minutes to bake while you prepare your other ingredients, too!
I’ve used this zucchini crust recipe for my goat cheese and spinach quiche, as well as my ham and mushroom quiche. It gives my recipes such a pretty, rustic look, and everyone loves that it’s low carb.
It isn’t “no-carb,” though. There’s a little bit of flour in there to bind it and make it crispy, but the crust is far healthier than most traditional pie crusts and can easily be flattened out and made into a pizza crust if baked over parchment paper or Silpat!
If you wanted the crust to be even lower-carb, you can simply substitute almond flour for all-purpose flour.
Ingredient Notes
zucchini – Use green or yellow. I think green looks prettier though.
butter – It’s just for greasing the pyrex so it doesn’t matter if it’s salted or unsalted.
parmesan – Use freshly grated parmesan. Not powdered.
flour – I used all-purpose flour for this recipe, but if you prefer almond flour, use the same amount, ¼ cup.
How to Make Zucchini Crust – Step by Step
1. Grate 2 zucchini with the large holes of a grater.
2. Place grated zucchini in a mixing bowl and sprinkle with 2 tsp. of salt. Stir and allow it to sit for 20 minutes. The salt will draw liquid out of the zucchini.
3. Pre-heat oven to 375 F. (190 C.) Squeeze the liquid out of grated zucchini with cheesecloth or nut bag, making sure to eliminate as much liquid as possible.
4. Place it back in the mixing bowl with ¼ cup of flour, 2 tbsp. grated parmesan, 1 egg, ½ tsp. garlic powder, a sprinkle of pepper, and stir.
5. Grease a pie pyrex or tin with butter and evenly distribute the zucchini “dough” on the bottom and up the sides.
6. Bake for 30-40 minutes. You’ll know it’s done when the edges turn brown and it’s no longer sticky. You can now fill your crust with savory pie or quiche filling and bake.
Common Questions
You can easily bake and freeze zucchini crust for later. You don’t need to thaw it before using (as long as it was already baked). Simply fill your crust with pie or quiche filling and bake frozen.
Yes, this will make your crust even more low carb. It will not make it “no carb” however, as zucchini, itself, has 6 grams of carbohydrates. You will simply use a 1:1 ratio: ¼ cup of almond flour.
To make zucchini pizza crust instead of quiche crust, simply lay ingredients flat and thinly onto parchment paper or Silpat. Bake for 30-40 minutes at 375 F. (190 C.), as you would if it were a quiche crust.
A Few Tips
1. Although I used cheesecloth in this recipe, I prefer using a nut bag, which is SO much better for squeezing liquid out of vegetables and puréed fruits. They’re reusable too, so you create less waste, and they REALLY get every little drop of liquid out of your ingredients. They’re used for making nut milk, so the mesh is so fine, that nothing but liquid slips through. Less work, less mess, less waste.
2. Every oven is different, so check your crust around 25 minutes if you know your oven runs hotter than others. If the edges look dark brown and the center isn’t sticky, you may want to remove it. On the other hand, if the center is still sticky and the edges still green after 35 minutes, you may need to allow it to bake for at least 5 more minutes.
3. If you made your crust a little too thick, and the edges are burning, but the center is still sticky, cover the edges with tin foil, and continue to bake as long as it takes for the center to be dry to the touch.
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A Few Lovely Low-Carb Recipes
Zucchini Crust
Equipment
- 1 grater with large holes
- 1 large mixing bowl
- 1 mixing spoon
- cheesecloth – or nut bag
- pie pyrex
Ingredients
- 2 zucchini
- 2 tsp. salt
- ¼ cup all-purpose flour
- 2 tbsp. grated parmesan
- 1 egg
- ½ tsp. garlic powder
- ¼ tsp. butter – for greasing the pyrex
- pepper – a sprinkle
Instructions
- Grate 2 zucchini with the large holes of a grater.
- Place grated zucchini in a mixing bowl and sprinkle with 2 tsp. of salt. Stir and allow it to sit for 20 minutes. The salt will draw liquid out of the zucchini.
- Pre-heat oven to 375 F. (190 C.) Squeeze the liquid out of grated zucchini with cheesecloth or nut bag, making sure to eliminate as much liquid as possible.
- Place it back in the mixing bowl with ¼ cup of flour, 2 tbsp. grated parmesan, 1 egg, ½ tsp. garlic powder, a sprinkle of pepper and stir.
- Grease a pie pyrex or tin with butter and evenly distribute the zucchini “dough” on the bottom and up the sides. Bake for 30-40 minutes. You’ll know it’s done when the edges turn brown and it’s no longer sticky.
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