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.

Whiz through the supermarket, then zip home to whip up this clever recipe. With only five ingredients, it delivers maximum taste for minimum fuss.

Zucchini & feta pies

Olive oil spray,

(25 x 25cm) frozen butter puff pastry, just thawed

eggs

water

zucchini,

feta, drained, crumbled

tbsp chopped fresh dill

This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it's the perfect way to enjoy summer produce!

Sweet Corn and Zucchini Pie

butter

sweet corn

large zucchini, sliced very thinly (about 4 cups)

mushrooms

basil

oregano

salt

cheese

eggs, beaten

Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.

Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

This is wonderful!!!!!!! We inhaled it last night for dinner and finished it up this morning for breakfast. Thank you so so much for this recipe, I will make it over and over!!!

We make a similar recipe like your mother did..with a crescent roll crust..zucchini and onions yes, no corn or mushrooms.Am soo going to try your version.
P.S. try it with the crust and smear the dough with yellow mustard liberally...it intensifies the flavor...I also change up things like you...I use 2c. Each yellow summer squash and zucchini...yum!

This is so delicious. The corn gives it a corn pudding type vibe. It was also beautiful when made in a large oval ceramic  baker. I will definitely make this again.

Forgot the corn, but it was still yum yum yum!

https://content.jwplatform.com/videos/9o96fSLD.mp4

This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it’s the perfect way to enjoy summer produce!

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

salt and black pepper

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.

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Crustless Summer Zucchini Pie

Zucchini & feta pies

Sweet Corn and Zucchini Pie

Summer Garden Crustless Zucchini Pi...

Top 4 zucchini pie recipes from across the web

The most viewed zucchini pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crustless Summer Zucchini Pie

Zucchini & feta pies

Sweet Corn and Zucchini Pie

Summer Garden Crustless Zucchini Pi...

The most viewed zucchini pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine