Zucchini Pie (Gluten & Dairy Free)

While doing a 30-day cleanse I have to get creative. This Zucchini pie is a great way to eat healthily and eliminate all the toxic ingredients in most recipes. Plus, here is the nutritional breakdown of zucchini:

• Vitamin A: 40% of the Reference Daily Intake (RDI)
• Manganese: 16% of the RDI
• Vitamin C: 14% of the RDI
• Potassium: 13% of the RDI
• Magnesium: 10% of the RDI
• Vitamin K: 9% of the RDI
• Folate: 8% of the RDI
• Copper: 8% of the RDI
• Phosphorus: 7% of the RDI
• Vitamin B6: 7% of the RDI
• Thiamine: 5% of the RDI

In addition to the awesome vitamins and minerals in zucchini, this pie has protein from organic eggs and almond flour.

Ingredients:

• 1 ¼ cup fine ground almond flour (I like Bob’s Redmill)
• 3 cups cubed organic zucchini
• 1 large organic onion chopped
• 1/3 cup coconut oil or avocado oil (I prefer the taste of avocado oil in this dish)
• 4 organic eggs
• 4 tablespoons dried or fresh organic parsley
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 teaspoons baking powder
• Optional – ½ cup parmesan cheese and ½ cup mild cheddar cheese
• Optional – 1/2 cup nitrate free bacon bits

Directions:

• Heat oven to 350 degrees
• Mix all ingredients together
• Place in a 8”x8” square pan or a 9” pie pan greased with avocado oil
• Bake for 55-60 minutes