Vegan Southwest Zucchini Pie Recipe

Posted by:Lindsay S. Nixon Category: Recipe

This dish really is the best of two worlds. It's a little bit like a quiche but has a pie-slash-cornbread feel about it too. It's also an effortless dish which makes it a great weeknight meal! 

zucchini pie

Makes 6 servings (Per serving, no cheese) 168 calories, 1g fat, 34 carbs, 10g protein, 4g fiber 

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Recipe:Southwest Zucchini Pie

Picture of Southwest Zucchini Pie


When quiche met cornbread and had a zucchini baby.



Preheat oven to 375 F. Spray 9x9" pan and set aside. Saute onions in a 1/3 cup water over high heat. After 2 minutes, add garlic. After 2 more minutes, add spices and chilis. Stir to coat and cook until water has evaporated and set aside. Whisk non-dairy milk and cornstarch together and set aside. Blend tofu with 1 tbsp non-dairy milk until smooth. Combine all ingredients in a large bowl and stir to combine evenly. Transfer mixture to pan, spreading it evenly. Top with vegan cheddar cheese if desired and bake 20-30 minutes or until center is cooked and the top is crisp.