Step 2Peel, halve and quarter the zucchini lengthwise and cut the middle part off. Alternatively, halve the zucchini lengthwise and use a melon baller to scoop the soft core out.
Note: You can use the scraps (zucchini cores) in another recipe. Simply cut into small pieces and add to soups or sauces.
Step 3Slice the zucchini into medium pieces. Place the slices in a pot with boiling water until barely tender, for about 2-3 minutes. Remove from the heat and drain well. Using paper towels, pat try to remove excess moisture from the zucchini slices and place in a mixing bowl. Set aside.
Step 4In another bowl, mix the almond flour and Erythritol. Then add butter cut in pieces and use your hands to combine and create crumbly dough. Set aside.
Step 5Into the bowl with the cooked zucchini slices, add cream of tartar, cinnamon, nutmeg, lemon juice and the caramel sauce. Mix until well combined.
Step 6Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Place the zucchini mixture on top of the pie crust and spread evenly over the top. Crumble the almond dough over the top and place in the oven for about 30 minutes.
Step 7When done, remove from the oven and place on a cooling rack to chill. The filling will need to reach room temperature before you cutting it or it will be too soft.
Step 8Optionally, serve with a scoop of No-churn Vanilla Keto Ice-Cream or whipped creams.