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Zucchini Feta Mint Pie

Course: Main Course
Cuisine: American, Vegetarian
Keyword: quiche alternative, savoury cake, summer lunch
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 Slices
Calories: 147kcal
Author: Angela Coleby
A savoury cake made with zucchini and flavoured with Feta cheese and fresh mint.
Print Recipe


  • 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


  • 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.



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 by http://nutritiondata.self.com from 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.


Serving: 1Slice | Calories: 147kcal | Carbohydrates: 8g | Protein: 10g | Fat: 9g | Fiber: 4g