Goat Cheese & Zucchini Pie

GLP-1 Friendly · Anti-Inflammatory · Low-Sugar Meal 🕒 Prep Time: 10 min   👩‍🍳 Cook Time: 30 min 🍽 Serves: 4

BREAKFASTLUNCH

8/18/20251 min read

Goat Cheese & Zucchini Pie
Goat Cheese & Zucchini Pie

This light yet satisfying pie is packed with protein, fiber, and flavor, perfect for a balanced semaglutide-friendly meal. It’s easy to make, stores well in the fridge, and pairs beautifully with a simple green salad.

Ingredients:

  • 3 medium zucchini (about 600 g)

  • 6 pasture-raised eggs

  • 1 medium leek, finely sliced

  • 1 tsp fresh thyme leaves

  • Fresh parsley, chopped

  • 120 g (4 oz) goat cheese

  • Salt & pepper to taste

Instructions:

  1. Shred the zucchini using a mandolin or grater.

  2. Beat the eggs and pour them over the zucchini and leek.

  3. Mix well, then stir in parsley, thyme, salt, and pepper.

  4. Pour into a baking dish, crumble goat cheese on top.

  5. Bake at 375°F (185°C) for about 30 minutes, until golden and set.

  6. Cut into 4 slices, serve warm with greens.

💡 Store in the fridge for up to 3 days.

Wellness Tip:

Goat cheese is easier to digest than cow’s cheese for many people and is rich in calcium and probiotics. Pairing it with high-water veggies like zucchini keeps this dish light, hydrating, and gut-friendly, making it an excellent fit for anyone on a semaglutide journey where protein and light, nutrient-dense meals are key.

Nutritional Value:

  • Protein: 15g

  • Carbs: 6g

  • Fats: 15g

  • Fiber: 2g

  • Calories: 220 kcal (for 1/4 portion)


    (Values may vary slightly based on exact ingredients used.)

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