Jul 19, 2012

Crust-less Summer Zucchini Pie



A simple savory pie made with summer zucchini, shallots, mozzarella and parmesan cheese. If you're looking for a tasty way to use up your summer zucchini, this is it!

It makes a wonderful side dish to any meal or serve it at a potluck or brunch.

To make shredding the zucchini easier,  just throw it in the food processor. You'll want to put the zucchini in a cheese cloth and give it a good squeeze to take out all the moisture.



Crust-less Zucchini Pie
Skinnytaste.com
Servings: 6 • Serving Size: 1/6th • Old Points: 3 pts • Points+: 3 pts
Calories: 125.3  • Fat: 4.8 g • Protein: 8.1 g • Carb: 13.1 g • Fiber: 2.0 g • Sugar: 2.5 g
Sodium: 420.1 mg

Ingredients:

  • 10 oz shredded zucchini, all liquid squeezed out 
  • 1/2 cup shallots, chopped
  • 1/4 chopped fresh chives
  • 1/2 cup part skim mozzarella
  • 2 tbsp grated parmesan cheese
  • 1/2 cup white whole wheat flour (King Aurthur)
  • 1 tsp baking powder
  • 2/3 cup fat free milk
  • 1 tsp olive oil
  • 2 large eggs, beaten
  • 1/2 tsp kosher salt
  • fresh cracked pepper to taste
  • cooking spray (I used my misto)

Directions:

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.

Makes 6-8 servings.

192 comments :

  1. I love making crustless pies. This one is a keeper!! Yum!!

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  2. Hi, about how many zucchini does it take to get 10 ounces?
    Thanks!

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    Replies
    1. About 1 small/med zucchini. I typically use a large zuke when I shred 2 cups for my bread.

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    2. I used three med zukes for this recipe.

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  3. WOW..wonderful ~ Thank you.

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  4. I love my Grandmothers zucchini pie but waaaaaaay to many points I am definitely trying this pie!

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  5. Hi Gina,

    This looks yummy! I was wondering though if I missed the steps for the milk and eggs? Do they just go in when you mix the zucchini, shallots, mozzarella and chives together? Thanks!

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    1. "Add remaining ingredients to bowl and blend"...

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    2. Thanks! I think I was half asleep reading the recipe. LOL

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  6. Hi, I'm your newest follower. Every post looks so delicious, I can't wait to start trying some of your recipes :-)

    www.lifestylen.blogspot.com

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  7. I started Weight Watchers recently and you have become my daily savior! I was so worried how to have any variety for meals and now I'm making so many recipes. Thanks so much!

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    Replies
    1. I know what you mean. I also am a WW member and Gina has saved me from getting bored with the program

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  8. can you use rice flour instead?

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  9. Is the 10oz of zucchini a weight or a volume measurement?

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  10. I was just looking for a new and different zucchini recipe last night. This will perfect!

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  11. Looks great. What size dish do you have it in?

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  12. I weighed the zucchini, it really depends on the size of the zucchini for how much you'll need.

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    Replies
    1. how many zuchinis did it take you to get 10 oz? thank you!

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    2. Anonymous, a pound is 16oz, so when you go to the store, just weigh the zucchini. I think the scales at the store measure in ounces, too. Buy emough for 10 ounces plus scrap.

      Also, I highly recommend buying a food scale. I got one at Bed, Bath & Beyond that was regularly priced $19.99. Used a $5 coupon on it. It works great. If you're on Weight Watchers or even just trying to lose weight or change the way you cook, a food scale is an essential kitchen tool. It changed our lives. My husband uses it all the time, too!

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    3. I love using a scales for measuring food. When you get used to it, its great! When I need a cup of grated cheese I know to just weigh out 4 ounces, directly into the recipe. It eliminates alot of dish washing. (the measuring cups, etc.)

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    4. one cup = 8 ounces, yes?

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  13. Is the part skim mozzarella, grated, shredded, chopped or sliced?

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  14. I have about 4000 yellow squash coming in right now--do you think they will work as well in this recipe as the zuchinni?

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    Replies
    1. yes fine, I have even used in my zucchini bread.

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  15. How many cups is 10 oz of shredded zucchini?

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    Replies
    1. aprox a cup and a half

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    2. 1/4 cup is 2 ozs.

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  16. Which non-gluten flour would you suggest to replace the whole wheat flour for us gluten free people?

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    Replies
    1. Was reading that the difference between flour and bisquick is baking soda, salt, and fat already added.... so I'm thinking in order to make this gluten free, maybe I could substitute GF Bisquick for the flour, baking powder, and salt and maybe even the oil.

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    2. I keep a general all purpose gluten free flour on hand and sub it in all my cooking recipes. I use Better Batter which subs great in almost all recipes. Sometimes I just use rice flour because it's cheaper if it's just for thickening.

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    3. I keep a bag of "Bob's Red Mill Garbanzo and Fava Flour" in the fridge. It's gluten-free. As a vegetarian, I like the flavor and get extra benefits of more protein instead of carbs from wheat. Good to use when making falafels, too.

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  17. I have some zucchini I was trying to figure out what to do with! This sounds like dinner tonight!

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  18. Yum...These zucchini pie look so good. Can`t wait to try it.Thank you for sharing. Gina

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  19. Staring down 50 lbs of yellow and green zucchini, I immediately went into action to make this. I will share that my 10 oz came from one half of a single. giant. zucchini. No lie. It was probably about 3 cups. Hopefully that helps someone.

    I love the spinach crustless pie and make that all of the time for a quick, easy breakfast. I can't wait to try this one! I only have about 20 more minutes to wait.

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    Replies
    1. Meredith, I'm so jealous! I'd be glad to take some of those veggies off your hands. ;)

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  20. Print version prints 3 pages!!!!

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    1. I printed it using the 9pt setting at the top of the print options page and it all came out on one page.

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  21. Hi Gina,
    Do you have any suggestions on how I can make this low carb? What can I use in place of the flour?
    Thanks

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    Replies
    1. I was thinking of upping the parmesan cheese and adding an egg for low carb

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    2. Sure, more like a frittata!

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    3. Use (crushed pork rinds or almond flour) and parmesan cheese instead of the flour and cream or almond milk instead of fat free milk to make this low carb.

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  22. Will certainly try this. I make a Crust-less Spinach pie all the time! It freezes just fine so I have know to make more than one at a time.

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    Replies
    1. That's exactly where I got the idea for this!

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    2. This may be a silly question, but do you freeze it after you bake it? Or before? Trying to figure out how to do this in the future. Thanks!

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  23. Can it be served cold? Like could I make it ahead of time and take it to a potluck?

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  24. Was reading that the difference between flour and bisquick is baking soda, salt, and fat already added.... so I'm thinking in order to make this gluten free, maybe I could substitute GF Bisquick for the flour, baking powder, and salt and maybe even the oil.

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  25. have I told you lately.... that i lOVE YOU?!! :)

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  26. Just made this for lunch. Delicious! I used four medium sized zucchini. After I squeezed out the liquid it gave me 11 oz. it made no difference. I am making this again for next week's work lunches. I bet it is great cold too.

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    Replies
    1. Thanks for the info on the number of zucchini you used!

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    2. The way the ingredient is written, the '10 ounces' usually refers to the zucchini BEFORE squeezing out the liquid. Gina, please correct me if I'm wrong.

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  27. What can I use other than a cheese cloth to take the moisture out of the zucchini?

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    Replies
    1. 'tea' towel that you use to dry dishes with?

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    2. Or even Bounty Paper towels would work.

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  28. This is in my oven as I type this. And OMG, it smells fabulous!!

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  29. I think I know what I'm doing with the abundance of zucchini I have in my fridge! Great recipe.

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  30. FOR THE CHIVES IT SAYS::: 1/4 chopped chives.

    1/4 cup? 1/4 teaspoon ???

    Thanks

    Diane

    getting this all ready soon

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  31. This looks amazing! I'll have to try it out!

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  32. This looks so yummy, can't wait to try it out!

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  33. This looks absolutely amazing!! I am definitely making this :D

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  34. Is the weight of the zucchini before or after squeezing the liquid out? This sounds so yummy!! My hubby doesn't really care for squash but I bet he would eat this!!

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  35. I made this for lunch with a friend today. Served it with a strawberry, pecan, mixed green and avacado salad. It was terrific.
    Diane

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  36. This was delicious! I even had two slices. Great use of our garden zucchini. Thanks for sharing.

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  37. I just had this for dinner. YUM!

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  38. I have never followed a recipe website before but honestly checking yours is more fun than checking Facebook. Just hope this will finally keep me to my diet plan.

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  39. can i use regular white flour?

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  40. Could I bake this in something else besides a pie pan to serve in squares at a luncheon? If so what size pan would you suggest?

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    1. I don't see why not, what about a 9 x 9 baking pan?

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  41. This recipe looks delicious! I will have to try and make it in muffin tins since I do not have a pie pan but I am sure it will work out fine! Perfect for my next dinner party :) Any suggestions if I put the mixture into a muffin tin?

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  42. I made this last night and it is amazing! My family have it an A :)

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  43. Gina once again you have shared a great recipe...
    Made this last night....its even good cold today.
    YUMMY!!!

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  44. i really want to make this do you think asparagus spears in it would be nice???

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  45. Silly question: Is the 1 tsp olive oil for spraying with the misto or is it one of the ingredients that gets added to the flour in the bowl?

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    1. I put mine (olive oil) with flour and milk and the last of those other ingredients

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    2. The oil gets added with the additional ingredients. The spray is extra just to lightly coat the pan.

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  46. FANTASTIC!!!

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  47. This is delicious! I followed the recipe as is, and it was perfect. Thanks for another great recipe, Gina!

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  48. Looks delicious! Can't wait to try it! :)

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  49. This looks great! I bought the ingredients for the zucchini boats but this looks even better..and I can sprinkle the sausage on top for my manly men and their need for meat! Making it right now. :D

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  50. Would you have a suggestion for a substitution to use instead of eggs for a binder ? Thanks

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  51. It was delicious!
    http://www.cookingtrend.com

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  52. This is a silly question from a VERY novice cook, but is the part-skim mozzarella fresh? I couldn't find anything other than the pre-grated mozzarella and fresh mozzarella at trader joe's.

    By the way, I love your blog! I'm not on WW, but I appreciate that you take delicious recipes and make them healthier. Best thing I ever stumbled upon on the internet!

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    1. you can just buy in the bag from WalMart or any other stores. It will say part skim mozzarella.

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  53. Yum! I'll be making this tonight with yellow squash to pair with ham and roasted asparagus.

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  54. Made this last night and it was AWE-SOME! (so glad I made 2 as it's just as good if not better the next day!) What a great way to use those massive zucchini from the garden. I found 10oz to be about 2 cups. Thanks so much for this recipe!

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  55. Made this last night for a side with chicken kebobs. It was so yummy, I had it for lunch today!!

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  56. Made this today for the perfect light lunch. So easy to make, this is certainly my next pot luck contribution!

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  57. YUM. skinny taste strikes again!!
    i didn't have mozzarella so I used light cream cheese instead. it turned out reeeeeally well. i also cut up my leftover zucchini in thin slices and layered it on the bottom. very pretty! oh and i threw a little ground flax seed on top for texture. yummm...
    i think next time i'll add some tomatoes. :D definitely making this again.
    ps, my picky 14-year-old brother had seconds. success!!

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  58. Gina, thanks! Added some halved cherry tomatoes on top, cut side up so as not to add too much moisture. Delicious, a new go-to recipe!

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  59. I just made this and it is fabulous!!!!! Thanks Gina!!!

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  60. Made this tonight and WOW! was it delicious! Thank you for making it a lot easier to be on a diet...

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  61. Made this tonight and it was every bit as good as it looked. It was a thumbs up at our house! Can't wait to try another new recipe from here!

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  62. Gina,
    In your directions, you say to combine the wet flour mixture with the veggie mixture in a bowl, but your photo shows the veggie mixture laying in the bottom of your pie pan and then pouring the wet flour mixture over top of that. Which is the best method for cooking? I am making this tonight and I want to ensure the best results! Looks amazing....I have plans to add chopped tomatoes from my garden, garlic and shredded fresh basil too. :-)

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    1. I noticed the same thing. I made it tonight, put the veggies down first, then poured the wet flour mixture over the top and spread it around. came out great.

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    2. I also made it tonight, and used the method shown in picture, vs. the directions. It turned out great! I baked it in an 8x8 square baker for 30 minutes. YUM!

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    3. I had the same questions and I am making this tonight. Will do as you advised using the picture versus directions.

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  63. This is great to eat for breakfast!!

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  64. OMG! This was amazing. My 10 year old granddaughter KK, did it again! She served this with a tossed salad this evening and it was great. Another keeper!!! We simply love your website. Go Gina!!

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  65. This was delicious! thanks for another winner.

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  66. This is the BEST blog in the world! I can't believe its taken me this long to find it! THANK YOU FOR DOING THIS!!!

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  67. This tastes way too good to only be 3 points! This is one of the best things I have ever tasted, THANK YOU!

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  68. This was delicious! It was the perfect light dinner on a hot day! I added a few tomato slices to the top before I baked it.

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  69. So easy and yummy! Although I hated the thought of turning on an oven, this was so worth it!

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  70. I love all of your recipes, but this one was dull. Sorry, but I think it needed something like crab to add some vibrancy.

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  71. Made this tonight. LOVED it! had to tell my husband to leave me a piece for tomorrow...he ate almost the whole thing! Will be making it again!

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  72. This was all kinds of fantastic. I added some cooked sausage, wilted spinach, and feta. Beautiful pie and so delicious! Thanks for another winning recipe.

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  73. I made this last night and it is delicious. The portion size (with a side salad) makes a perfect lunch or light summer dinner. I've been tempted to make your recipes before and this is sure to be my first of many.

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  74. This was sooo easy and SOOO yummy! Lots of great, fresh zucchini flavor.

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  75. Can you freeze this recipe, either before or after cooking?

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  76. Gina - Made this tonight and it was a hit! Turned out SO tasty!
    I saw some posts about making this with yellow squash, but do you think I could make this with other squash as well? Or even broccoli? Mmm! Thank you!!

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  77. I love zucchini, and how versatile it is, so I was really looking forward to trying this recipe. Since I was grating zucchini anyway, I also made the mini turkey meatloaves. I usually use mushrooms to moisten the turkey, thought that I'd see what your recipe was like. HOWEVER, my oven decided to go all wacko on me.The door locked (like I was cleaning it) and I couldn't get it open. It took a LONG time to get the control panel reset. So, instead of getting a wonderful Skinnytaste dinner, I had two dishes of charcoal!! How depressing.

    I'm sure it would have been wonderful...sigh. Next time... Love your dishes and this site!

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  78. Thank you Gina! Zucchini Heaven! I made the tots yesterday and the crustless pie today. My man thinks I am genius - thanks to you. Love your site and look forward to see what you are making.

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  79. Another keeper! Made this today according to the recipe, but had to use onion instead of shallots because shallots at the store looked horrible. Very tasty and will definitely make it again!

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  80. This is probably a dumb question, but could you use a springform pan to bake this in instead of a pie tin?

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    1. A springform pan will most likely leak the batter

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  81. Do not use regular whole wheat flour for this! It did not turn out well. The crust sat on top of the zucchini like a brick. Pay attention to Gina's flour recommendation on this one!

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  82. I'm not a big zucchini fan, but the picture looked SO good I had to try the recipe! I weighed out 10 oz zucchini (most of a large one), then shredded and squeezed it. I modified with ingredients I already had on hand, and it turned out fine. Instead of shallots, chives, and white whole wheat flour, I used yellow sweet onions, scallions, and regular whole wheat flour. I accidentally added the Parmesan cheese into the batter, rather than sprinkling on top, but it still was good. This is definitely a keeper recipe!

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  83. I loved this the first time and am making it again this morning using a half feta, half mozz and adding the some cherry tomatoes cut side up as suggested in another comment. Crossing fingers that it turns out!

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  84. Not my favorite recipe, sorry :(

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  85. Had this for dinner tonight and it was wonderful! Only modification I made was that I added a little parmesan to the zucchini mixture because I didn't read the instructions clearly. Of course, I added a little on the top before baking as well. This one is a keeper!

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  86. making this tomorrow, excited

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  87. After making the tots, I had to try this too! Wow, loved it! It was so good that I went to bed craving it and woke up craving it! That was a few days ago. Last night I went to sleep craving it again! I didn't have enough zucchini to make it again, but I did have broccoli! I didn't have any onions either, so I added garlic. I used the 2% cheddar instead of the mozz this time. It's baking right now... I'm sure it's going to be wonderful :)

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  88. This recipe was delicious! I made it last night and threw in some leftover grilled chicken bits to make it a little "heartier" for my carnivorous father. What a great way to use up the abundance of zucchini in our garden!

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  89. it's in the oven right now, can't wait going to have it with broccli

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  90. was delicious here is mine http://tinypic.com/view.php?pic=e01wdc&s=6
    i doubled the mixture to make a bigger one

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  91. I did the same thing. It was Delicious! I even forgot the oil, but it was still great!

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  92. Ate this night....terrific! Agreed, would be good to double; would be great for lunches.

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  93. how would this freeze? since I have so many zucchinis in my garden, I though of making a few of these and freezing them.

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  94. I made this and took it to a party. It was the biggest hit at the party! It didn't last but minutes and I made a double batch in a larger dish. I was complimented repeatedly and asked for the recipe multiple times. I substituted the skim milk for unsweetened almond milk. I will make this again and it will be my go-to potluck recipe.

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  95. How do you "shred" a zucchini? Thanks!

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    Replies
    1. cheese grater

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  96. Just made this for brunch. It was very tasty!

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  97. I made this last night for dinner in a casserole dish. I had more veggies than batter so I made a little extra to fill it in. I also layered garden tomatoes on top before adding the parmesan and it was delicious and beautiful!

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  98. Sooooo good!

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  99. what can i use instead of eggs? im not much for quiche, but i made it for dinner and wanted to try it without or with less egg.

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  100. We don't eat eggs and I too would like to know how to make this minus the eggs. Thanks!

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  101. Absolutely loved this! Thanks for the great recipe!

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  102. This was wonderful! Smelled delicious while in the oven too. My kiddos ate it and so did my "meat and potatoes" husband. Thanks! I couldn't stick to the 1/6 serving size. Made it in a 9" pie dish and it served two adults and two toddlers.

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  103. Yum just made this for dinner and it was great! Followed the recipe as is but didn't sift the flour and forgot the chives, big success tasted like more then 3 points worth. Now I have another recipe for zucchini season.

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  104. Just wanted to say that I forgot to add the breadcrumbs and it turned out excellent. Held together very well (and less points)! Happy weight watcher-ing!

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    1. I made this tonight and posted my review then looked at some of the other reviews. I didn't add breadcrumbs and I looked back at the recipe and it doesn't call for any! LOL so you didn't forget.

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  105. Love your recipes! Question: My son adores chicken pot pie. Do you think it would work ok to add a little chicken and some "pot pie veggies" to the mix? Thanks!

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    1. I made this last night (doubled it) and added 1-1/2 cups of shredded chicken and about 3/4 cup frozen, cubed carrots, green beans, corn and peas (aka, "pot pie veggies"). I also added a bit more milk since my mixture was a little thick. I divided it between 2 sprayed pie pans and cooked per the recipe directions. IT TURNED OUT FANTASTIC! I can't tell you how excited I am to have a healthy, easy chicken pot pie recipe to feed my family (which includes a hungry hubby and four kids ages seven and under). It was amazing that we only ate one whole pie and one slice from the other. Real, whole foods fill us up SO much faster! I paired it with a salad (with homemade ranch from this site) and apples with dip (plain greek yogurt, a blob of homemade pb and a squirt of honey). YUMMY! Thank you for such great recipes!

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  106. I made this by thinly slicing the zucchini and alternating layers with shallots, sweet onions, and scallions. Then I poured the batter over it and baked for 40 minutes. SOOOOOOOOO great, and saved the work of grating and draining :)

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  107. I chopped the zucchini instead of shredding it (seemed much easier to do it that way). Everything else I did per the recipe. It was FANTASTIC! What a great side dish or this can be a stand-alone meal for lunch.

    One suggestion, as a Weight Watcher's person I am very careful about pointplus value. So, where you say "Add remaining ingredients to the bowl" I think you should say, "Add remaining engredients EXCEPT PARMESAN CHEESE to the bowl." I didn't top with Parm because I didn't want to add additional points. I did what the recipe said and add ALL ingredients.

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  108. Gina- I have made this recipe each week since you posted it!! I keep experimenting with adding different veggies to change it up. And once I was out of mozzarella and did feta- yum!! But the last time I made it I cooked it in my ceramic jumbo muffin pan- wow! So good! I have two family events at the house for labor day- I will be making this for both! Thanks so much for all you do!
    Megan

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  109. I made this last night and it was fantastic! My son (who is 12 and "allergic" to vegetables) ate two servings. This one is definitely going on my list of favorites. Thank you!

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  110. Hey Gina,

    LOVE, LOVE, LOVE all your recipes and your website!

    If I dont have fat free milk would whole milk be ok to use? Im not worried about the points.

    Thanks.

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  111. One more question could I use regular flour instead of white whole wheat flour??

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  112. Had to make a couple substitutions based on what I had on hand (no chives/shallots, subbed a sweet onion and some garlic) but it still turned out great :) Thanks for the recipe!!

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  113. This one's a keeper! I made it for dinner last night. It was light, delicious and husband approved! Thank you so much for helping our family eat food that is healthy, but tastes amazing!

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  114. This is in the oven as we speak. We just got a food processor--we'd have one before but never really knew what to do with it. So much fun making salsa and shredding/slicing things..Now the work is taken out of these fabulous zucchini dishes you post. Loved the tots, this is probably gonna be just as delish!! Thanks!

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  115. I made this last night for my non-zucchini loving family. It was a hit! Everyone loved it!

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  116. I just wanted to say thanks for this recipe! I love a good savory breakfast but I don't always have time to cook in the morning. This reheats really well and it's so adaptable. I've mixed it up using what I have on hand, different cheeses, oils, onion, almond milk, etc. It's always excellent.

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  117. Delicious! I made this recipe in the muffin cups like the zuchinni tots and it was great. My co-workers loved it. The flavor was excellent and it reminds me of a quiche. Thanks!

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  118. I just made this for my family and they devoured it!!! So good!!! My kids loved it and are already asking me to make it again!! Thanks for another great recipe!!! :)

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  119. Made this tonight for the first time. It's amazing and will make a great side dish with just about anything! Looking forward to having it for breakfast tomorrow!

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  120. Another home run!! I used leeks instead if chives since I was out and it was fab!

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  121. Any thoughts on how long to cook this if done in regular sized muffin tins? And how many muffins it would make?

    Help is much appreciated!!

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  122. Currently in the oven...and the house smells SOOOO GOOD! Can't wait for it to be done! Gina, your recipes are always amazing! Thank you.

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  123. Looks great but Parmesan cheese is not vegetarian

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    1. Parmesan cheese is not Vegan. There is a difference between being a vegan or a vegetarian.

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  124. I would really love to make this dish. You said 1/4 ___? chopped fresh chives. Is that a cup, tbs or tsp?

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  125. Don't know if this will have a chance of getting answered or not since it's been online for quite awhile, but I'm wondering if using just egg whites (I used the liquid whites that come in the milk carton type ones) would work just as good as using the whole egg? Maybe not as rich but was thinking of whipping them up a tad and then folding them in.

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  126. Delicious! So easy and so tasty!

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  127. Dumb question but is sifting the flour necessary ? I don't own a sifter.

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    Replies
    1. I didn't have one either and it still worked fine for me.

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  128. In case anyone is wondering- I experimented with freezing this recipe and it turned out just fine. From frozen- I popped it in the oven on 350 for 20 mins covered in aluminum foil, then removed the foil and baked the rest of the way as directed, 400 degrees for 30 mins. Just keep an eye on it so as not to burn it around the edges. You could probably take the oven temp down to 375 after you remove the foil, instead of the full 400 degrees.

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  129. I want to take this to a potluck tomorrow night but won't have a lot of time after work to throw it together. I'm wondering if I prep all the veggies tonight, will they hold okay until tomorrow? Or if I bake it tonight, how would I reheat it for the party tomorrow? Thoughts?

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  130. I want to add spinach to this. How should I do that? Do I wilt the spinach first then add it with the zucchini?

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  131. This looks so good. I am planning on planting some summer zucchini and I have been looking for some great recipes!

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  132. GORGEOUS ! Thank you so much ! My family was charmed by this recipe !

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