Easy Keto Chicken Zucchini Pie
This video is designed to teach everyone how to make easy keto chicken zucchini pie.
Servings 8
Ingredients
- 1 large zucchini
- 4 large eggs
- 100 grams (6 TBS) sour cream
- 1 lb chicken, cooked and chopped
- 1 large red bell pepper, chopped
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp paprika
- 1 tsp onion powder
- 1 tsp dry Italian seasoning
- 2 oz (1/2 cup) cheddar cheese, shredded
- 3 oz (3/4 cup) mozzarella cheese, shredded
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. Set aside. Cut the ends off of the zucchini. Use a vegetable peeler or sharp knife, cut the zucchini into long thin ribbons. Place the zucchini ribbons slightly overlapping around the edges and bottom of the prepared pie pan. Set aside
- In a large mixing bowl whisk together the eggs and sour cream until fully combined. Add the chicken and bell pepper. Stir to fully coat the chicken and peppers with the egg/sour cream mixture. Stir in the dry seasonings until fully combined
- Gradually fold the cheddar cheese into the mixture until fully combined and coated. Pour the mixture into the prepared pie pan. Spread the mixture evenly throughout the pan. Sprinkle the mozzarella cheese evenly over the top of the pie.
- Place the pie in the preheated oven. Bake for 40 to 45 minutes until cheese is melted and eggs are fully set. Once baked, remove the pie from the oven and allow to cool at least 5 minutes before slicing and serving.