Nice, flavorful way to serve zucchini.  Feta and Monterey Jack cheese make unlikely companions in this pie, however, they went together well.  Couldn't be easier to get this pie ready for dinner.  My husband appreciated it.  
3 eggs
4 oz regular cream cheese (125 g)
1/cup olive oil (60 mL)
1/4  cup Gluten-Free Bake Mix 2, OR 3 tbsp almond flour, plus 1 tbsp coconut flour (60 mL)
2 tsp crushed garlic (10 mL)
1/tsp salt (1 mL)
1/tsp black pepper (1 mL)
1/tsp dried thyme, OR (1 mL)
  more if you like thyme
4 cups sliced zucchini (1 L)
1/cup crumbled Feta cheese (125 mL)
1/cup grated Monterey Jack cheese (125 mL)
Paprika for garnish

Preheat the oven to 375°F (190°C). 

In food processor, process eggs, cream cheese, olive oil, Gluten-free Bake Mix 2, garlic, salt, pepper and thyme.  Stir in zucchini, Feta cheese and Monterey Jack cheese.  Spread in 9-inch (23 cm) glass pie dish, sprinkle with paprika and bake 45 minutes, or until turning golden brown on top.

Yield:  8 servings
1 serving
189.1 calories
6.7 g protein
16.5 g fat
1.2 g fiber
3.9 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks:

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