crustless zucchini pie

Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Parmesan cheese.

Crustless Summer Zucchini Pie

oz shredded zucchini (all liquid squeezed out)

shallots (chopped)

chives

mozzarella

tbsp grated parmesan cheese

flour flour

tsp baking powder

fat free milk

olive oil

eggs (beaten)

tsp kosher salt

pepper

cooking spray (I used my misto)

Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.

Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.

Sift flour and baking powder in a medium bowl.

Add remaining ingredients to the bowl and blend well.

Combine with zucchini mixture and pour it into the pie dish.

Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.

Let it stand at least 5 minutes before serving.

Easy low carb crustless zucchini pie packed with a rainbow of summer vegetables. This healthy zucchini pie recipe is packed with protein and easy to customize with tons of different add-ins. It&#039;s freezer-friendly and perfect for breakfast or brunch!

Summer Garden Crustless Zucchini Pie

Cooking spray

olive oil oil

garlic,

green onions, diced (reserve some green scallions

baby bella mushrooms

grape or cherry tomatoes, halved

red bell pepper, diced

zucchini,

salt and black pepper

eggs

almond milk (or any milk)

coconut flour (or sub 1/4 cup regular flour)

basil leaves, julienned

sharp cheddar cheese, divided

Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan) with nonstick cooking spray.

Add olive oil to a large skillet and place over medium high heat. Once hot, add garlic, green onions and sauté until fragrant. Then add in mushrooms, tomatoes, red bell pepper and corn; season with a little salt and pepper and cook for a few minutes until the mushrooms begin to soften. (We're not cooking the zucchini!) Remove veggies from heat and set aside.

In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt &amp; pepper.

Add all of the veggies (including the zucchini) to the greased pie pan and spread out evenly. Next pour your egg mixture over the top of the veggies. Sprinkle the top with remaining 1/2 cup shredded cheddar cheese.

Bake for 35-50 minutes or until egg sets, puffs up, and becomes slightly golden. Remove from heat and allow to cool for 10 minutes before cutting into 6 slices. Allow pie to completely cool before covering and storing in the fridge.

This easy zucchini pie recipe is a summertime staple! It bakes up golden brown and puffy, with layers of tender zucchini and plenty of cheese.

Zucchini Pie

all-purpose flour

white whole wheat flour (or additional all-purpose flour)

baking powder

thyme

black pepper

salt

unsalted butter

yellow onion (very thinly sliced)

thinly-sliced zucchini (⅛-inch or finer; about 2 medium zucchini)

cheddar cheese

Parmesan cheese (divided)

basil (optional for serving)

Prepare

Place a rack in the center of your oven and preheat to 350°F. Coat a 9-inch deep pie dish with nonstick spray.

In a large bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, thyme, pepper, and salt. Whisk in the eggs until evenly combined. The mixture will be very thick.

Saute

In a medium skillet, melt the butter over medium heat. Add the onion. Sauté until the onion is softened and browning in places, about 10 minutes. Let cool for a few minutes, then transfer to the bowl with the flour mixture.

Fold

To the bowl with the egg mixture, add the zucchini, cheddar, and ¼ cup of the Parmesan. Fold to combine, distributing the ingredients as evenly as you can.

Transfer

Transfer the mixture to the prepared pie dish, using a spatula to smooth the zucchini slices into an even layer. Sprinkle the remaining 2 tablespoons Parmesan over the top.

Bake

Bake zucchini pie until it is cooked through, puffed and golden brown on top, and a butter knife inserted in the center reveals that it is set, 30 to 40 minutes. Garnish with fresh basil. Let cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.

This is really tasty! A fun light dinner and a good way to use up extra zucchini. The ingredients and method are similar to the southern-style yellow squash casserole I grew up with. The final product was delicious but a little “bready” for me. Maybe I’ll decrease the flour and baking powder next time, or increase the zucchini. I may also try this with cauliflower and/or broccoli.

This is way better than I thought it would be!  Such a great way to use zucchini. I love to make it and freeze individual pieces to reheat in the air fryer for breakfast. Sometimes I add leftover ham pieces or bacon.

This was so good! It turned out even better than I expected! I made 1 1/2x the recipe in order to bake it in my 9 x 13 casserole dish. Kept in eye on it, and took it out after 35 minutes. I had forgotten to sprinkle the remaining Parm prior to baking and did so right out of the oven, along with fresh basil. It worked out fine.  We loved it! My husband, the die hard carnivore, went back for seconds. This was a perfect Meatless Monday dinner. Thanks Erin for another hit!

I am running out of ideas of what to make my family for lunch, since we are home for every meal. This solved the problem, as I could prepare and cook it ahead of time and serve it warm. This would be perfect for brunch as well. Thanks for this amazing recipe.

I used half a teaspoon (winged it) and it had a yummy kick! This recipe is fantastic! I’ll be making this all summer!

This zucchini pie was excellent. I am appreciative that you have many zucchini recipes as we grow them in our garden every year and of course we get a ton of them.. I will make this many more times this season.. Thank You!

This keto quiche recipe makes a nourishing crustless zucchini pie that's packed with protein-rich eggs, sweet red bell peppers, and crumbly feta cheese. Full of healthy nutrients and delicious Mediterranean flavors.

Mediterranean Keto Quiche (Crustless Zucchini Pie)

red onion, chopped

(1 large clove) garlic, minced

unsweetened almond or coconut milk

Parmesan cheese + extra for topping

Tablespoons coconut flour, sifted

Tablespoons tapioca starch

salt salt

smoked paprika

chopped/sliced zucchini, divided

red bell pepper,

Fresh basil for garnish.

Optional black pepper,

Grease or line a 9-inch pie or cake pan with parchment paper.

Coat small skillet with 1 teaspoon butter or oil. Add onion and garlic to the pan and cook over medium to medium high for 5 minutes (or until fragrant). Set aside.

To a large mixing bowl or bowl of stand mixer, add milk, eggs, and Parmesan cheese. Whisk/blend until smooth.

In a separate bowl, sift the coconut flour, then add tapioca flour, spices, salt, baking powder. Mix together.

Mix the dry ingredients with the blended egg/milk batter. Whisk together until smooth.

Layer your onion and garlic at the bottom of the pie pan.

Layer 2/3 cup zucchini on top, roasted pepper slices, and 1/3 cup feta crumbles.

Evenly pour the egg/flour mixture into your prepared pie or cake pan. Add remaining zucchini slices and cheese on top (Parmesan and/or feta)

Bake at 400F for 35 -45 minutes. Check at 25 minutes for doneness. The edges will be crispy brown and a knife or toothpick inserted into the center of the quiche will come out clean. Check the middle to make sure it’s no longer soft.

When the crustless quiche is finished cooking, remove it from the oven and garnish with fresh basil before serving.

another creative set of swaps that make this work! I don't even miss the traditional quiche crust anymore (most of the time) it tastes too rich, thank you!

Hi, Lindsay Cotter
I can’t wait to make this!! So perfect with Crustless Zucchini Pie!! I am gonna make this recipe this weekend. Thanks for sharing.

Made this tonight for dinner. Oh my gosh so delicious!!!

Excelentes recetas, me gustaría recibir más menús.

Another great recipe! I doubled it up and added extra zucchini from my garden and cheese, and it turned out great!  I enjoyed it on its own, other family members added sour cream and salsa for topping.  Thanks!

Absolutely loved this! More ingredients than I usually like to deal with but sooo worth it.

It wasn’t that it felt like to many ingredients. I just generally like to use recipes with around 5 or so ingredients. Mostly for time spent in the kitchen and space allowed to store everything. However that being said, flavors are developed much more fully when there are more included in each recipe. This one was a lovely example of that! This one has prompted me to break out of my usual mold more often. I wouldn’t change a thing.

https://content.jwplatform.com/videos/biBRc02k.mp4

Mediterranean Keto Quiche (Crustless Zucchini Pie) This keto quiche is a healthy and nourishing crustless zucchini pie, with roasted peppers, fluffy eggs and feta cheese. Make this recipe for a delicious breakfast, brunch, or breakfast for dinner! It’s gluten free, low carb, vegetarian, and also sugar free.

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Crustless Summer Zucchini Pie

Summer Garden Crustless Zucchini Pi...

Zucchini Pie

Mediterranean Keto Quiche (Crustles...

Top 4 crustless zucchini pie recipes from across the web

The most viewed crustless zucchini pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crustless Summer Zucchini Pie

Summer Garden Crustless Zucchini Pi...

Zucchini Pie

Mediterranean Keto Quiche (Crustles...

The most viewed crustless zucchini pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine