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Crustless Zucchini Pie

Irresistible Crustless Zucchini Pie for a Lighter Meal

This Crustless Zucchini Pie is a light and satisfying meal, perfect for summer dining.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie
  • 2 cups Zucchini, shredded Fresh zucchini is essential for moisture and flavor; if using frozen, be sure to drain well.
  • 1/2 teaspoon Salt Enhances overall flavor and helps draw moisture from the zucchini.
  • 1 tablespoon Olive Oil Sautéing the onions in olive oil adds richness and prevents sticking.
  • 1/2 cup Onion, chopped Provides a lovely aromatic base; shallots can be used for a milder flavor.
  • 1 clove Garlic, minced Infuses depth and aroma; feel free to add more for a richer taste.
  • 1/2 cup All-purpose Flour Offers structure; gluten-free flour works perfectly as a substitute.
  • 1 teaspoon Baking Powder Helps the pie rise slightly, ensuring a fluffy texture.
  • 1/2 teaspoon Dried Oregano Contributes an herbaceous note to complement the zucchini; fresh oregano can be used too, but adjust the quantity.
  • 1/2 teaspoon Dried Basil Adds depth to the flavor profile; fresh basil can be substituted, but tweak the amount to taste.
  • 1/4 teaspoon Black Pepper Adds a mild heat; adjust to your preference for spiciness.
  • 3 large Eggs, lightly beaten Binds the ingredients together while adding richness.
  • 1 cup Mozzarella Cheese, shredded Introduces creaminess; low-fat cheese is a lighter option for health-conscious cooks.
  • 1/2 cup Parmesan Cheese, grated Brings a salty and savory touch; Pecorino Romano can be a delicious alternative.
  • 1/2 cup Milk Provides moisture; almond milk can be used for a dairy-free option.
  • 1/4 cup Fresh Parsley, chopped Enhances freshness and adds color; chives can be substituted for a unique taste.

Equipment

  • Oven
  • Medium Skillet
  • Large Mixing Bowl
  • Pie Dish
  • colander

Method
 

Step-by-Step Instructions for Crustless Zucchini Pie
  1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish with olive oil or cooking spray.
  2. In a colander, combine the shredded zucchini with half a teaspoon of salt. Let it sit for about 10 minutes to drain excess moisture.
  3. Heat one tablespoon of olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for around 4 minutes until translucent. Toss in the minced garlic and sauté for an additional minute.
  4. In a large mixing bowl, whisk together half a cup of flour, one teaspoon of baking powder, half a teaspoon of dried oregano, half a teaspoon of dried basil, and a quarter teaspoon of black pepper.
  5. Add drained zucchini, cooled sautéed onion and garlic, eggs, mozzarella cheese, Parmesan cheese, milk, and parsley into the dry ingredients. Stir thoroughly until consistent.
  6. Pour the zucchini mixture into the prepared pie dish, using a spatula to spread it evenly.
  7. Bake for 25 to 30 minutes and check for a lightly golden top and doneness with a toothpick.
  8. Allow the pie to cool for about 5–10 minutes before slicing and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 5mg

Notes

This delightful Crustless Zucchini Pie is a summer masterpiece awaiting your discovery!

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