Prepare the pie crust, but under-cook it. (maybe 5-7 minutes at most)
In a mixing bowl, combine all the rest of the ingredients and stir well to coat the zucchini evenly in spices and sweetener.
Pour the zucchini into the pie crust, cover loosely with foil and bake for approximately 40 minutes or until the zucchini is cooked to your liking.
Cool completely before serving.
Note that this is excellent served with low carb whipped cream!
Please note that there are 96 grams of sugar alcohol in the entire recipe and should be subtracted to get your net carbs. If you split the recipe into 8 servings per the recipe 12g of sugar alcohol should be subtracted off the nutrition label per serving.Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.Â