10 servings

DOUGH:

2 cups almond flour

2 tbsp coconut oil or ghee

1 tbsp powder stevia or to taste

½ tsp sea salt

1 egg

FILLING:

2 tbsp ghee or coconut oil

1 onion cut into julienne

3 sliced zucchinis with skin (700 gr approx.)

2 tsp sea salt

pepper to taste

cumin to taste

garlic powder to taste

oregano to taste

4 eggs

2 tbsp nutritional yeast 

Preheat the oven to 400ºF. Grease a removable bottom round tart with olive oil.

In a bowl add the flour, stevia and salt. Add the coconut oil and the egg, mix well.

Transfer the dough to mold, placing it at the bottom and on the sides. Bake for 7-9 minutes. Remove and set aside.

Put the ghee in a large skillet and sauté the onion until it starts to brown. Then add the zucchini and cook for about 5 minutes. Season with salt, pepper, cumin, garlic and oregano.

In a bowl beat the eggs and add the zucchini mixture. Stir to combine.

Pour the mixture over the dough and add the nutritional yeast on top. Bake for 20 minutes or until you see that the mixture is well set and golden.

Per serving: 120 gr

Cal: 215.2 P: 8.6 F: 18.4 Cb: 8.5