This easy Crustless Summer Zucchini Pie is one of my favorite ways to use up garden zucchini every summer. It’s light, and perfect for breakfast, lunch, or a side dish for dinner.
Crustless Zucchini Pie
If you’re looking for a delicious way to use up summer zucchini, make this Crustless Zucchini Pie! It’s somewhere between a quiche and a frittata, but with fewer eggs and a lot more vegetables. Every summer, as soon as zucchini starts overflowing in gardens and farmers markets, this savory pie makes its way back onto my table. It’s one of those simple recipes I’ve been making for years because it’s easy, delicious, and the perfect way to use up all that extra zucchini. If your garden is overflowing with zucchini, you’ll also love my collection of healthy zucchini recipes for even more ways to put this summer vegetable to good use.
Why This Crustless Zucchini Pie Works
Packed with tender zucchini, sweet onions, eggs, and cheese, this zucchini pie is light enough for breakfast or brunch but also makes a wonderful lunch or side dish for any summer dinner. Here’s why it works:
- A delicious way to use up summer zucchini: Perfect for when gardens and farmers markets are overflowing with zucchini.
- Lighter than traditional quiche: Skipping the crust keeps it lighter while still delivering plenty of flavor and a satisfying texture.
- Packed with vegetables: This pie uses lots of zucchini and onions, making it a great way to add more veggies to your meal.
- Perfect any time of day: Enjoy it for breakfast, brunch, lunch, or a light summer dinner.
- Great for meal prep: It tastes just as delicious the next day and can be served warm, at room temperature, or cold.
- Simple ingredients, big flavor: Eggs, cheese, and tender zucchini come together to create a comforting dish that tastes like summer.
How To Make Zucchini Pie
- Start by preheating your oven to 400°F and lightly greasing a pie dish with cooking spray or a Misto.
- In a large bowl, mix together the zucchini, shallots, chives, and shredded mozzarella. In a separate bowl, sift the flour and baking powder, then add in the remaining ingredients and stir until everything is well combined.
- Pour the batter into the bowl with the zucchini mixture and stir until evenly incorporated. Transfer the mixture into your prepared pie dish and sprinkle the top with grated Parmesan.
- Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Let it rest for at least 5 minutes before slicing and serving.
Variations:
- If you don’t have any white whole wheat flour, you can use all purpose or wheat flour.
- To make a gluten-free zucchini pie, swap the flour for a gluten-free blend, such as Cup4Cup.
- Swap the mozzarella for Swiss or Asiago and the Parmesan for Pecorino Romano or feta.
- If you don’t have shallots, use red or yellow onions, and if no chives, sub with green onions.
- Flavor the pie with dry or fresh herbs like basil or oregano.
- Add other vegetables like bell pepper, artichoke hearts, or broccoli to switch up the flavors.
- Add grilled chicken to make it even more filling.
- If you don’t have a pie dish, bake the zucchini pie recipe in a 9” x 9” pan.
- You can double the recipe and bake in a 9” x 13” baking dish, or for smaller servings, bake the zucchini mixture in a muffin tin. Just make sure to adjust the baking time.
Zucchini Pie
Ingredients
- 10 oz zucchini, shredded, all liquid squeezed out
- 1/2 cup shallots, chopped
- 1/4 cup fresh chives, chopped
- 1/2 cup part-skim mozzarella
- 2 tbsp grated parmesan cheese
- 1/2 cup white whole wheat flour, King Aurthur or all purpose, or GF flour mix
- 1 tsp baking powder
- 2/3 cup fat-free milk
- 1 tsp olive oil
- 2 large eggs, beaten
- 1/2 tsp kosher salt
- black pepper, to taste
- cooking spray, I used my misto
Instructions
- 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.
Last Step:
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Nutrition
Helpful Tips
- You’ll need ten ounces (about two cups from two or three zucchini) of zucchini before the liquid is squeezed out.
- To save time shredding the zucchini, just throw it in the food processor.
- It’s super important to get all the liquid out of the zucchini before making the pie. Put the zucchini in a strainer over a bowl and sprinkle with a little salt. Let sit for about 15 minutes to draw out the liquid. Then, put the zucchini in a cheesecloth or dish towel, and give it a good squeeze to get out all the moisture.
Proper Storage
You can refrigerate the zucchini pie for up to four days. Leftovers are great reheated for lunch.
To freeze any leftovers, wrap tightly with plastic and store in the freezer for up to three months. To reheat, thaw overnight in the refrigerator and heat in the oven or microwave.
Serving Suggestions
I love serving it with a tomato salad or fresh fruit, and the leftovers taste just as good the next day.