Carrot zucchini goat cheese pie with plantain crust

A healthy and quick lunch recipe made from carrots, zucchini, eggs, and goat cheese. Plantain slices used as the crust instead of flour. Gluten-free grain-free carrot zucchini goat cheese pie with a plantain crust.




  • 1 and 1/2 plantains
  • 2 tablespoons coconut oil


  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • 5 eggs
  • 1 teaspoon thyme
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chives
  • 2 oz shredded goat cheese
  • 2 oz chevre goat cheese for the topping


to make the crust

  1. Prehead oven to 350 degrees.
  2. Peel and slice plantain.
  3. Lightly grease a 9″ circle pie dish. Place slices of plantains on the bottom of the pie dish.
  4. Set aside to make filling.

to make filling

  1. Place eggs in a bowl and whisk with shredded carrots and zucchini.
  2. Stir in shredded goat cheese and spices.
  3. Pour mixture over plantain slices.
  4. Sprinkle with soft goat cheese, if desired.
  5. Place pie into oven and bake for 30-40 minutes.