Crustless Summer Zucchini Pie

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

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

If you’re looking for a tasty way to use up your summer zucchini, this Crustless Zucchini Pie is it! It is similar to a quiche and a frittata but with fewer eggs and more veggies. This pie makes a wonderful side dish for any meal, or you could serve it at a potluck or for brunch or lunch. I promise it’s the kind of dish people will come back for seconds! You might also enjoy Crustless Broccoli Cheddar Quiche,  Tomato and Zucchini Frittata, and Easy Crustless Spinach and Feta Pie.

Zucchini Pie 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.


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.


  • 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.
  • Season with garlic powder or fresh garlic.
  • 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.

How To Make Crustless Zucchini Pie


Crust-less Summer Zucchini Pie – a simple savory pie made with zucchini, shallots, mozzarella and parmesan cheese. If you're looking for a tasty way to use up your summer zucchini, this is it! This makes a wonderful side dish to any meal or serve it at a potluck or brunch.
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4.73 from 118 votes
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Crustless Summer Zucchini Pie

125.3 Cals 8.1 Protein 13.1 Carbs 4.8 Fats
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 6 servings
COURSE: Appetizer, Breakfast, Brunch, Side Dish
CUISINE: American
Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Parmesan cheese.


  • 10 oz shredded zucchini, all liquid squeezed out
  • 1/2 cup shallots, chopped
  • 1/4 cup chopped fresh chives
  • 1/2 cup part skim mozzarella
  • 2 tbsp grated parmesan cheese
  • 1/2 cup white whole wheat flour, King Aurthur 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
  • fresh cracked pepper to taste
  • 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.


Serving: 1/6th, Calories: 125.3kcal, Carbohydrates: 13.1g, Protein: 8.1g, Fat: 4.8g, Cholesterol: 52mg, Sodium: 420.1mg, Fiber: 2g, Sugar: 2.5g
WW Points Plus: 3
Keywords: Crustless Summer Zucchini Pie, crustless zucchini pie, zucchini, zucchini pie

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  1. I’ve made this many times and it’s always amazing! It is my go to when I have random zucchini I need to use up. This time my zucchini was quite large and yielded a lot more than the recipe called for, but I used it all anyways, just cooked a few minutes longer. It was a little more moist than usual but still delicious! I like to add a bit of garlic powder as well. I always use whatever cheese I have on hand. 

  2. My kids loved this pie (one requested the leftovers for breakfast). I missed the part about the 10 oz of zucchini being BEFORE removing water, so I had a lot more zucchini and it was totally fine.

  3. Great recipe and the only change I made was I used Gluten Free Bisquick mix because my daughter is gluten free. Oh and I didn’t have any shallots, but to be honest, it was absolutely delicious without them. Definitely will be in the rotation this summer. Thanks, Gina!

  4. Beautiful recipe. Delicious!

  5. Super. I substituted Tiger Nut Flour , no milk . And very little Mozarella. No Parmesan. Tooped instead with thinly sliced tomato wedges and halved  olives. Was excellent. Baked at 350 for half an hour 

  6. Second time making. First time delish! I’ve added parsley, kale, spinach., drained artichoke hearts in water, green onions, chopped garlic, fresh mint, basil, rosemary, chopped yellow or red peppers. And added 1 extra egg- another zero pt. Blue WW. When cool, I precut into 6 large pieces. I serve with some fat free chunky salsa. Only gets 4 stars because I prefer more cheese, but can’t do that anymore on Weight Watchers!

  7. I believe it is meant before squeezing, I estimate from when I buy the zucchini (weighing on scale). I made this so often I can judge the size now

  8. I do love this recipe. I use it all the time. I’m on WW and this is perfect for me. I always add additional egg whites to or egg for a total four equivalent eggs. (Since zero pts) I love how it is puffy. I also like the mini crustless quiche that you make in cupcake tins. I love your recipes and the meal plans.

  9. Like others have mentioned, because it was not specified, I mixed everything into the batter including the Parmesan cheese. To increase protein, I used Friendship  whipped cottage cheese instead of milk and used more than 1/2 cup. I also added 2 extra eggs (4 in total). Definitely a keeper recipe. I have plenty of quarantine we flour so I will be using this recipe very soon again or even trying with a new vegetable-whatever is in the fridge. Peppers or even peppers and ham.

  10. When ever I want to know if I can freeze something I take a small amount of it and freeze it overnight and thaw it in the morning and try it.

  11. Made this tonight since someone gave me a zucchini and it was pretty good! Subbed unsweetened almond milk and regular whole wheat flour. Next time i’ll add sage and/or poultry seasoning because it reminded me of stuffing. Maybe even some celery.

  12. This was amazing.   Any way to decrease the sodium?

  13. Does the recipe call for 10oz of zucchini before or after squeezing the liquid out?

    • I believe it is meant before squeezing, I estimate from when I buy the zucchini (weighing on scale). I made this so often I can judge the size now

  14. Absolutely LOVED it. I’m on weight watchers and I am trying to eat healthy. I absolutely love zucchini so this was a natural fit for me. I did not have shallots so I did use an onion. The pie came out perfect! I will definitely be using this recipe again

    • How many points do you think this is? I’m also on WW blue

      • 3 on blue (per recipe ingredients and qty, and servings) when you look at the recipe, Gina has the points values for blue, green, purple in her recipes You just need to make sure you pay attention to quantities in recipe. If you add something that has points, say ham, you just need to make sure to track that in

  15. Has anyone tried this with omitting the flour and baking powder? Do any of the other ingredients need adjusting in this case? Does cooking time need adjusting? TIA!

  16. Made this subbing 2% for skim milk, red onion for shallots, and green onions for chives. Loved it. Do I need to adjust the baking time if I double the recipe?

  17. I sprinkled a piece with Red Hot when it was finished, yummy!

  18. I LOVE this Gina! It tastes like a “cheat”! This will be on my frequent rotation all through the summer when I have extra zucchini! I had a piece with an over easy egg on top and fresh tomatoes for breakfast the next day. Keep up all the good work you do providing us all clean, seasonal, satisfying comfort foods all while keeping calories in check. When I’m struggling with what to do for dinner, I always check your books and/or website first. 

  19. I made this today and I used Asiago cheese and a red onion and it came out delicious.  I just wanted to know if you can freeze slices.

  20. I did it with almond flour and it’s simple perfect! The taste its amazing, thank you for share this recipe.

  21. This is one of my favorite recipes and I make it at least once a month. It’s delicious, easy, and the leftovers are great for quick meals during the week. Thank you for this great recipe!!! 

  22. Turned out quite tasty! I didn’t have cheesecloth so I used a thin dishtowel to squeeze out the water from the zucchini, which seemed effective. I used sharp cheddar because that’s what I had on hand and the taste was lovely and not too strong.

  23. I’ve made this twice and both times it was too loose. I drained and squeezed that zucchini and wrapped in paper towels…..what else? I really want this to work!

    • I use a ricer to squeeze the water out of my zucchini, and it works really well (shout out to a member of the Skinnytaste Community: What’s Cooking Tonight group for the idea!!!). I think I paid 10 or 12 bucks for one on Amazon.  It comes with 3 discs with different sized holes, and I use the one with the smallest holes.  Works great for spinach too!! 

  24. Could this be made into egg muffins? If so how long would you cook for? 

  25. I know this sounds crazy, but for some reason this recipe reminds me of Thanksgiving cornbread dressing (maybe the texture?). The second time I made this I swapped the milk for low sodium chicken broth, left out chives, and added 2-3 tablespoons of fresh sage and extra black pepper. It was just like dressing but a lot healthier! I had it with your turkey breast and gravy crockpot recipe, so yummy! We just love your recipes and use them 3-4 nights per week. Thank you!

  26. Really tasty, but my pie was more like a sufflé 😀 It might be that we used A LOT of zucchini and we didn’t “dry it”, I added some cherry tomatoes (more water!). But it was so tasty and really easy 😀 Thank you!

  27. Delicious!!!
    I did add some garlic powder and used red onion because that’s what I had on hand. Otherwise, I followed recipe with no issues. It came out great at 30 minutes bake time.
    We do grate our zuc and put it a fine mesh strainer with some salt tossed around in it to let the liquid drain off. I still squeeze out what remains but the strainer seems to make it easier for me.

  28. This was DELICIOUS! I didn’t have chives so i substituted about an 1/8th of a cup of finely chopped green onions(white and green parts), i used unsweetened almond milk and i added 2 large pinches of basil because I love basil!  This was phenomenal!!!!!!  So much flavor!  Thanks Gina❣️

  29. I made this again for lunch with a small salad and my husband’s comment was it’s perfect. I did had some fresh spinach and salt free herb and garlic seasoning. This makes a great change for lunch

  30. Will this work with frozen Zuccini?

  31. I halved this recipe and cooked the pies in small ramekins. I wish I had made more because it was delicious!  Will definitely make again. Thanks for another great recipe!

  32. I just made this for us for lunch. It was very good!  My husband surprised me and ate two pieces.  Thank you for all your great recipes!!

  33. does this freeze well

  34. Could the whole wheat flour be substituted  with almond flour? Looks amazing!!

  35. I made this with yellow crookneck squash which seems to be drier, there was very little liquid to squeeze out. It was outstanding!

  36. Can you use regular wheat flour or regular white flour?

  37. Just curious, you must be a fast prepper…the recipe says total time is 30 minutes. The cook time alone is 30-35 minutes, leaving zero prep time. I’m pretty good, but not that good! lol…maybe you should adjust the total time, thanks.

  38. We made this and it turned out very soggy and except around the edges. I cooked it for another 12 minutes and it still was a uncooked in the center. After reading through the comments I believe this is because we did not use a cheesecloth to squeeze out the liquid but rather a strainer. Typically I don’t review the entire story page around a recipe because of the numerous ads it takes to load and it slows my computer down. I head straight to PRINT and reference that. @Gina – please do add the use of the cheesecloth to the recipe. I think that is important for people to know.

  39. Wow! So good. One of the best recipes i have found to use my garden zucchini. I also used half and half for a creamier pie. Added chopped tomato from my garden and sauteed mushroom. So good!

  40. Made it two weeks ago,delicious making it again Sunday..Thanks …

  41. the best recipe. made in 2x today for the kids

  42. If doubling the recipe and using a 9×13 pan, how long do you bake it for?

  43. A friend of mine made this and it was delicious. thumbs up!

    • Is this more like a quiche? I’m not really a fan of eggs but will eat them if baked into something. Just hate the egg texture.

  44. I made this today and it was delicious! The house smelled fresh zucchini!

  45. YUM! Based on what I had on hand, made with green onions instead of chives and half & half (not exactly skinny, oops) – delicious! One thing, at one point it says to add all remaining ingredients but looks like actually supposed to save parm for topping.

    Also, made half recipe in 7 inch pie pan and it was perfect.

  46. Could I make this in a fluted pan with a removable bottom?

  47. WOW that was fabulous the crustless zucchini quiche…..will make again and again

  48. This pie is so yummy!!! Easy to make,. Low cost. Will make over, over. For my any is zucchini, I used 1 1/4 cup. That was 10 oz.

    • I made this for guests this week, and it was absolutely delicious. Everyone loved it! Will be making this again soon. 

  49. So glad I found this recipe – we have zucchini growing on our patio! Our A/C is also broken right now and we are trying not to heat up the house, so I put this in a 12-inch cast iron skillet and placed on grill. FYI if baking on the grill at 500+dF: reduce time to 10 – 13 minutes until the “pie” sets and is not jiggly in the middle.

    Finally, this recipe is really versatile – I substituted garlic shoots for green onions, red onions for shallots, and we had only 1 egg left so I did 1 egg and 1 flax egg. It worked! If using flax egg, reduce the amount of milk slightly. I also did not have a cheese cloth, so I strained grated zucchini in a double-mesh colander.

  50. Question: 10oz zucchini before or after the water is squeezed out? I’m guessing it’ll lose half it’s weight in liquid.

    • The measurement of 10 ounces is a dry measure, not weight. Use your measuring cup and fill to 10 ounces. Enjoy!

    • The answer provided really doesn’t answer whether its measured before or after squeezing out excess liquid in my mind. Guessing you’d measure ten ounces after squeezing otherwise it would be a very small amount of zucchini left. Gina??

  51. Very good. Easy to make and it is a new way to use up the tons of zucchini my garden is producing 🙂

  52. My husband &I loved it!  Helpful hint, after I squeeze the juice out of the zucchini I salted it and let it sit, then pushed the remaining zucchini out in a meshed colander. This took away a lot of the juice.

  53. Delicious is the only way to describe it. It is simple to put together and everyone raved about it.

  54. Thank you! I have 11 little zucchinis that will be picked in the next week. I made this pie with a zucchini that had already been picked. This recipe is by far the tastiest zucchini recipe I have tried. Yum!

  55. Tasty with additional spices and used cheddar instead of mozz but I found the texture to be rather mushy. I squeezed the life out of the shredded zucchini so that wasn’t it. I did put tomato slices underneath as was mentioned in a few of the reviews which is prob a mistake because they gave too much moisture. I tried cooking it longer but it never firmed up as much as I would have liked. Hubby wasn’t crazy about it and neither was I. Won’t make again abut love your other recipes!!! Can’t win ’em all!!

  56. What size pie plate? Approximately what size zucchini makes 10 oz of shreds?

    • This pie is so yummy!!! Easy to make,. Low cost. Will make over, over. For my any is zucchini, I used 1 1/4 cup. That was 10 oz.

  57. I absolutely love this recipe and have made it so many times and each time I do, I make it a little differently depending on what vegetables I have. I made it today and was about 5 ounces short of zucchini so I used some fresh cauliflower I had and riced it. I also threw in some diced red pepper, garlic, the shallots, a lot of chives (love em), and it’s SO good with feta cheese on top. That bite from the feta is just so yummy. You can’t mess up this recipe as long as you squeeze the zucchini well and follow the flour/milk measurements. The only negative thing I can say is it’s so good that I eat an entire half the day I make it. It’s ok, right (?) since it’s basically all veggies!? 

  58. I o not have shallots on hand, but I bought garlic scapes today. Do you think this would be good if I replaced shallots with the garlic scapes?

    • Garlic scapes will have a garlic taste so why not? I usually cut into 1″ pieces and give them a quick steam/boil (like 30 seconds) and then chop to use in recipes.

  59. My son is allergic to dairy. Has anyone tried substituting almond milk and vegan cheese in this dish?

    • I use plain unsweetened almond milk all the time for my quiches. Works great

    • Yes, I made this substituting the reg. Mozza for the Daiya Mozza Shreds and Silk Soy milk in place of reg milk and it turned out great! 🙂

  60. Could I substitute Almond or Coconut flour for the reg flour?

  61. Made this last night and it was delicious! Subbed yellow onion for shallots and oregano for chives as that’s what I had on hand. Will definitely try again with chives and add some garlic and maybe tomato slices on top as other reviewers have posted. Very flexible recipe.

  62. This was a delicious recipe.  We loved  it.  Used a cup of pepper jack cheese, because that’s what I had   
    Adding into the rotation.  So, so,  so yummm. 😋😊

  63. Made this today, really liked it, will repeat. Thank you 🙏 
    Just a little comment: directions do not mention to leave Parmesan    It says “add all remaining ingredients”, so I mixed Parmesan in my batter. Next time will read to the end first 😃

    • This is one of my favorite recipes and every time I make it I get to that last line and I’m like oh darn, I forgot to leave out the Parmesan haha. Just your comment made me laugh this afternoon.

  64. Thank you for this recipe! I only topped it with a teaspoon of grated cheese and used wholemeal flour but it still came out beautiful and everybody loved it!

  65. Made this for dinner tonight. It’s very similar to the Cheeseburger Pie I make. I used one zucchini and one summer squash and wanted to use up some broccoli slaw I had to use or throw out. Other than that, I followed the recipe. It was delicious, and my husband really loved it. Will make this again.

  66. Hey Gina, this is amazing and staple in our house for lunches. I have a bunch of zucchini, can I freeze these? If so, would you suggest cooking them first and then freezing, I assume?

    • Yes, I think it will be OK.

    • I would suggest freezing the fresh grated zucchini and then thaw it out, squeeze out as much water as possible and make a fresh pie. Yes, you can freeze raw shredded zucchini for later use! In my experience freezing a baked pie and then taking it out yields a watery pie. Not the same as making it fresh.

  67. Have you tried substituting almond flour?  

  68. Can I use all purpose flour

  69. This looks so yummy! I have a question. Is it 10 ounces of zucchini weighed after all the water is squeezed your?

  70. Je ne l’ai pas cuisiné, mais j’ai adoré !

  71. Wow! This is delicious! If you like zucchini at all you will like it. I doubled the zucchini, added extra garlic, and chives. Used a bit of extra parmesan because my baking dish was a 9×13 cake pan. The flavor is awesome! Loved it!

  72. Does this freeze well?

    • Yes!  I make it a lot for my mom and freeze individual portions.  I add diced chicken to the recipe so it is a complete meal for her.

  73. This was so delicious! My husband loved it which is great, but my 8 year old devoured it. She would have eaten half the pie if we would have let her. This is on our make again list for sure! Thanks for some wonderful ideas that switch up the mundane weeknight meals.

  74. Love this recipe! It turned out great. I used Swiss cheese instead of mozza, and added one more egg. It took about 3 medium zucchini’s to make the pie. Don’t miss out putting real parm on the top! It makes it so wonderfully crispy and brown on the top. Will definitely make it again. My hubby loved it too.  Good vegetarian night meal. 

  75. I couldn’t figure out when to weigh the zucchini b/c the amount shrunk so much once I wrung out the liquid (I weighed after shredding but before I removed the squash water). It looked like such a small amount that I added some leftover roasted fennel and a bunch of basil I had to use up, too. Lol. And dabbed a little ricotta all over it, like I would a frittata. This is such a great way to use bits of leftovers to make it even better! 

  76. This was a great way to use up some fresh summer zucchini. I didn’t have any shallots or chives on hand so I subbed sweet onion and scallions. I shredded the zucchini and cheese in my food processor which made it all come together in just minutes. Thanks Gina! 

  77. This may be a stupid question…but how do you cut a pie into 6 slices???? 

  78. This is a great recipe. This time of year when zucchini is abundant, make a few pies and place in freezer. I just made 4 pies and they are going great. Everyone loves them. Flavor is wonderful.

  79. I made this with cheeses on hand- swiss cheddar and parmesan. I was fabulous with dinner or alone for lunch. Even my hubby lived it…he us a ‘no quiche, no diet food’kinda guy. Thanks

  80. Excellent recipe. Added tomato slices to the top, and it was so good. Might also add Italian seasoning next time.

  81. Hi there. 10 oz of shredded zucchini. Are we talking about weight or volume.? Tia! 

    • i used 1 medium and one small. zucchini.. not sure if that is 10 ounces but just guessed. I also added some shredded carrot and chopped tomatoes and an extra egg. i had to cook mine a bit longer

  82. Hi there…is it 10oz. before or after the water has been squeezed out of the zucchini? Thanks.

  83. This is delicious! Here’s how I tweaked it:
    1. Used whole milk mozzarella (because this is what I had on hand)
    2. Added 2 cook pork loins, diced and 1/4 t Chinese five spice

    The Chinese five spice added a great flavor to this dish. I will definitely make it again. Thanks for the great recipe!

  84. I am excited to make this with my garden fresh zucchini’s! Am wondering if I can use muffin pan instead of pie plate?

    • I was wondering the same thing. Have you tried it in a muffin tin yet? If so, how did it turn out? That will be my next venture with this delicious recipe!

  85. The recipe calls for part skim mozzarella. Is it shredded mozzarella that is used in the recipe?

  86. Can you freeze this?

  87. Can you substitute almond flour?

    • I have not tried

    • Connie, I was just wondering about almond flour to make it lower carb. Did you try it? 

      • I have! I used 1 cup of almond flour instead of 1/2 cup whole wheat (i read online that thats how you convert it) and added another egg (so three eggs total). Came out great!

        Just wondering though, water squeezed out means just squeezing with towel right? dont have to let it sit in salt?

  88. Cannot wait to try this!

  89. Delish!

  90. i made this tonight and while flavor was good(i added garlic powder, tj’s onion/parsley salt in addition to listed ingredients) when it came out of the oven it looked so nice, fluffy and cheesy but after letting it “rest” 5 minutes it was flattened and not so fluffy. idk what happened. followed recipe to a T. ?

    • That’s what happened to me. But that happens whenever I make quiches, so I think it’s normal! It looks like hers settled down too. I think it’s the heat that makes it rise so high!

  91. Can you suggest a flour that is Keto friendly like almond flour or coconut flour.

  92. What was the best way to shred the Zucchini?

  93. I followed  other’s advice and added a single layer of sliced tomatoes on the bottom of the pan, since I harvested my first 2 tomatoes of the season today.  With that addition, this recipe was absolutely perfect and SO GOOD!  I think it really needs that tomato layer, although I never tried it without.

    Thanks for another winner, Gina!

  94. Fabulous recipe! So full of flavor. Onions can be subbed for the shallots. I also double the cheese because that seems to help the teenagers like it better. Love this recipe!!

  95. I have made this twice already and everyone loves it! And I’m making it again right now to prep breakfast/lunch for the week ahead. It so so easy and so delicious. And I love love love that it is WW low points! This is one recipe I will continue making always!

  96. Looks delicious! This looks a lot like a French leek pie that is ridiculously not skinny. I might try subbing half the zucchini for leeks and see what happens.

  97. Thanks Amber! Did you use a 1/2 c almond flour like a straight a substitute?

  98. This is absolutely delicious! And so easy! I will definitely make it again. 

  99. I made this last night and it was so easy. I love the flavor, and how filling it is for so little calories. I can’t wait to make it again. I wish I’d had this recipe when I used to grow zucchini, I would’ve had made this often. Maybe I’ll grow some zucchini next year, you have some great recipes for that!

  100. Made this last night and it was delicious!! Both my son and husband loved it. Didn’t even miss the crust!!

  101. Delicious!!! There were no leftovers!

  102. Delicious! I added spinach and a little Canadian bacon. 

  103. Does anyone know if we could sub the flour for coconut or almond flour and how much to use in order to make this keto friendly?

    • The answer is YES! I sometimes make it and throw in an extra egg or two and leave out the flour altogether…it’s a VERY forgiving recipe

  104. This looks so good but I don’t have zucchini big enough and I couldn’t find wat to print it

  105. Loved this recipe! So moist and delicious! Very filling also! 

  106. this looks really good, but I live alone.  Would this freeze well?  would love to be able to just grab out of freezer for quick breakfast.  Love your site, by the way!

  107. Can you do this recipe in a keto friendly form

  108.  Wow this was good. I never eat zucchini what a great way of putting it in my diet. I listen to the reviews and added a few extra touches. I did throw in a little bit of fat free cheddar cheese the garlic powder and a pinch of anise seeds. I made a recipe a few years back of a German pie that had A lot of onions and anise seed. I loved it. I often put it in scrambled eggs. Brought out the flavors wonderfully.

  109. Would you be able to freeze finished product?

  110. So I made a Keto version of this and it came out yummy! Thank you! Here are the modifications I made:
    Almond flour instead of AP
    Heavy Cream instead of milk
    No olive oil (it’s only a tsp and figured it was for fat content which I had in cream)
    4 Tbsp Parm instead of 2
    10 green onions and no scallions (didn’t have scallions)

  111. What difference is there in using regular whole wheat flour versus what the recipe calls for (white wheat flour)? Our stores don’t have white wheat. 

  112. Do you measure 10oz of shredded zucchini before the liquid is squeezed out or after?

  113. I made this tonight and it was fantastic!  The shallot and chive flavors really came through and the texture was really nice. I’m normally not a huge quiche fan (I love eggs but quiche can sometimes be too eggy and runny for me) but there was no egg taste and it baked up firm. 

  114. Could I use almond flour instead of the white whole wheat flour and if so how much?

  115. I made this last night and it is absolutely delicious!  Thank you!

  116. I normally love her recipes, but this one is not good.

  117. can i cooked this recipe in the airfryer ?

  118. Can this be frozen?

  119. Can I use regular white flour and green onion.  That’s what I have on hand and want to make know😊😀

  120. Can I substitute almond flour for white flour ???

  121. Your instructions and video don’t say anything about wringing out the moisture. Is it necessary?

  122. I have made this multiple times and everyone loves it. I am wondering if it would work as an appetizer, made in mini cupcake form. Has anyone tried it?

  123. This has become one of my favorite meatless dishes.  It is great for either breakfast, lunch or a light dinner served with a tossed salad or fruit salad.  I usually leave off the shallots and use half an onion.  

  124. So good I made it twice more in a week. I have added tomatoes, asparagus and a little cayenne – easy to mix it up with different veggies. I actually prefer it with almond flour vs all purpose. 

  125. Absolutely delicious! My guests all raved about it!!
    Thank you, Gina!

  126. How would you measure out the ingredients say if you wanted to make it into a 13×9 dish? Double it? Triple it? Omg it’s so good!!!!

  127. I wonder if I could substitute chip broth for the milk? Just don’t have any milk in the house, but I do have sour cream.

  128. I’ve made this several times and this time added sliced Grainger (TN) tomatoes along the bottom of the dish and on the top. FABULOUS. And great way to use up all my darn tomatoes! I added in some chopped ones as well with zucchini, added some fresh herbs, chopped peppers, thus adding an extra egg and a little more flour. It was great!

  129. I just made this with a shredded broccoli slaw (broccoli, carrots, cabbage) and it was AMAZING. I would have made it as written, but for some reason I draw the line at manually shredding and zoodling and the slaw was the only pre-shredded thing at the store- I’m a lazy cook. Either way, it was freaking delicious and I will be making it again next week! Thank you for the delicious recipe 

  130. How many zucchini’s should I buy for 10 oz of shredded?

  131. I’ve made this recipe twice and it is now a favorite. Last night I served it for holiday dinner and there were no leftovers!! I used more than 10 oz of shredded zucchini and Cup4Cup gluten free flour, and it was amazing. Thank you for this fantastic recipe!!!  As well as all your other delicious recipes!  You make Weight Watchers easy!

  132. Delicious! it’s definitely a make-again recipe!

  133. Gina- You did it again! This is amazingly delicious.  Thank you❤️

  134. Can I double the recipe? If so, should I double all the ingredients?

  135. These are FABULOUS! I switched to almond flour to keep it lower carb and it really works! I’m already planning to make my next batch this weekend! Thank you so much for creating!

  136. Great recipe, even better than the Bisquick version I’ve made for years and healthier.  Thank you, this recipe is a keeper for my August garden zucchini bounty. I subbed onion for shallots and also diced up about 4 kale leaves, yum!

  137. Can you freeze this after baking?  I am planning meals for post surgery and thought this might work to have in the freezer.  

  138. A solid hit with the family tonight, but think I’ll lower the shallots and add some garlic next time. 30 mins at 400 worked perfectly in our oven!

  139. Is the 10oz before or after getting the water out?

  140. Made this today and it was so good! I got fresh zucchini from a neighbors farm stand but didn’t have shallots. Had some frozen peppers and onions so I threw some in with zucchini and it turned out really good. Definitely will make again. 

  141. I made this for the first time tonight. One with crust for the family and one without for me. Even my kids who usually don’t like quiche devoured this, even asking for seconds. Thank you!

  142. I love zucchini done pretty much any way, but this might be my new absolute favorite! So simple, and I almost always have all the ingredients on hand (if not shallot, definitely onion). I know this recipe isn’t marked as “freezer friendly,” but has anyone ever tried it? I have a counter top full of zucchini as we speak and would love to make one or two ahead while I have all this in-season produce.

  143. Making it today for my family that’s coming from Ohio. I already have it prepared and can’t wait to bake it and have for dinner. I’m going to put avocados on the side and Bread from the oven with it. Will leave a comment later as to how everyone enjoyed it. Thank you for the recipe.

  144. Great recipe very easy to knock up this quiche which was delicious. I used diced red onion as i didn’t have any shallots then I used a half teaspoon of garlic powder, some diced Chirozo and sprinkle of chili flakes. Let it rest in fridge overnight, just had good portion for lunch – delicious ! thanks for the recipe will bank this one fro zuccini time

  145. Loved this!  Substituted onion for shallot as that’s what I had on hand. Delicious. Thank you!

  146. How many cups of zucchini are in 10oz?

  147. When I saw all the reviews I thought big deal, it’s just a quiche and i already make a really good quiche. Then I had all the ingredients on hand with not enough eggs for my regular recipe so I figured why not. I am so happy I made this, it’s absolutely amazing. I followed the recipe and directions to the letter and it was perfect. I wish I could give it more then 5 stars. 

  148. I just made this! It got rave reviews from my husband. He didn’t even finish his first few bites and he asked me to make more for his breakfasts all this week!
    I only had one zucchini and decided to supplement with chopped up peppers.  Also used onion instead of shallots!  It was delicious!  Thanks Gina for all your yummy recipes! I have tried so many of them and have never been disappointed!!

  149. A friend shared this recipe and I loved it! Not only did it smell great while it baked, it tasted delicious! I modified the recipe a bit – when I assembled the pie, I spread some of the zucchini mixture, added a layer of garden fresh tomato slices, more zucchini mixture and topped it with tomatoes and parmesan cheese. 
    Because of the juices from the tomatoes, I only added 1/2 of the milk. The consistency was perfect and I cooked it a little longer – 45 minutes so it was a golden brown with a crispy “crust”.  Yum!

  150. I’ve read all the comments (I think) and can’t find an answer to the question “Can I use regular, all purpose flour instead of white whole wheat?” Anybody????? Am anxious to make this tonight!

  151. We have a dairy allergy so I used a milk made with pea protein and just sprinkled in some nutritional yeast to replace the parmasean. I added an extra egg for the missing mozzerella. It turned out amazing! I also added in a little chopped garlic, because we love it. I realize I made changes, but this is a great recipe. I am going to try adding some ham and broccoli next time.

  152. I made tonight for the second time, and I love it just as much as I did the first time!!! So quick to put together-I’m going to be planting zucchini next year just to make this recipe!!

  153. Sounded good but it’s very bland. Very disappointed.

  154. Has anyone’ made this using almond or coconut flour instead of wheat-based?

  155. Made this tonight. Took it to our son’s for dinner. Wish I had made two. Will make again soon. Thank you, Gina. 

  156. I just made this and the flavor is delicious but is the texture supposed to be moist or more cake like I baked it for 30 minutes and then put it in for five more minutes and it’s still very moist and I really did squeeze the zucchini well  it was nicely browned I didn’t want to bake it any longer any suggestions?

  157. This recipe looks awesome!  Can I put it together day before and bake it the next day? Or is it better to bake it day before and reheat it?  Thanks 

  158. Hi!  Would it be possible to substitute almond flour for the wheat flour?  Just curious…

    thank you!

  159. This has been one of my go to recipes ever since I found Skinnytaste about five years ago. I have found it easily adaptable, using what I have in my kitchen. I rarely have shallots or chives, sweet onions and scallions work just fine. I use whatever cheese I have available What I have been making recently is a “summer vegetable pie” using zucchini, yellow squash, shredded carrots, and julienne red pepper. I may put in more veggies than the recipe calls for, but it just makes for a denser pie. Really yummy as either a side dish or a light vegetarian main course.
    Some have said it it a little bland. I frequently use a salt free spice blend, like a Mrs. Dash table blend to ramp up the seasoning a bit.

  160. This is good but definitely needs more flavor. The flavors might blend together overnight so I’ll see how it tastes then. I’m sure I will make this again but will add more seasonings – maybe a little cayenne, and try a cheese with more flavor. Perhaps Asiago or sharp cheddar.

    Thanks for all the great recipes which really help me keep on track!

  161. This recipe is very similar to one I had. I love how you lightened this recipe up. I found the taste to be the same as my recipe without all the additional calories and fat added. Your recipe called for shallots which I didn’t have at the time so I substituted scallions and added some diced onion in place of and also added some garlic powder, oregano and Italian seasoning to the batter before baking. I feel the seasonings enhanced the flavor of the pie without adding additional calories. Thank you Gina. My family is a lover of all your recipes.

  162. I am making this next week for my daughter who is gluten free – when you say substitute cup 4 cup I am assuming you mean the fours would br equal amounts so I would use 1/2 cup gf flour – correct.  BTW I am having a party and have made 60 spinach lasagna roll ups and 12 gf ones also – love them – thank you!

  163. I Love this zucchini pie!! Do you know if it freezes well? Any recommmendations?

  164. This was delicious — perfect and pretty! This will be a staple side dish!

  165. Absolutely delicious! I topped with fat free Greek yogurt. I also put the ingredients in my WW app & I think came to 2 points.  Still a satisfying meal or side dish!!

  166. Great recipe!! First time around I used mozz and wasn’t as cheesy so the next time I used cheddar and I liked it better. Super easy. Can’t really mess it up either!!

  167. Can almond milk be substituted for the low fat milk?

  168. For those of us who don’t own a scale how many cups of zucchini is 10 ounces. If I use a conversion app on the internet it suggests 1.25 cups which doesn’t seem like enough. 

  169. Your zucchini pie is off the charts! Made it as a side for 4th of July and everyone raved about it then totally devoured it! Keep these recipes coming! Love them!

  170. I don’t have a kitchen scale. Anyone know approximately how many cups of grated zucchini would equal 10 ounces?

  171. Made this tonight and followed another reviewers suggestion and added mixed vegetables and diced chicken breast. It  was so good. Everyone took seconds and my daughters BF took 4ths ??. Thank you for all these delicious recipes. They are truly a godsend in my weight loss journey.

  172. I made this yesterday.   Great flavor and looked like the picture, however, it was mushy.  It would be perfect if it was firm.  Not sure what I did wrong. Thoughts?

  173. I was wondering if non glutton flour could be used instead of the wheat flour??

  174. I was so excited to make this today but was disappointed. It was very bland. No one in my family liked it.

  175. These just came out of the oven!
    Made 12 individual muffins and will be a good snack for the mid afternoon slump!
    1 point for 1 muffin or 3 points for 2 muffins

  176. For egg allergies what could I substitute or could I just leave out?

  177. Just made this, absolutely delicious!!!

  178. Hi! Just wondering if you could sub Greek yogurt for the milk? 

  179. how many zucchinis is 10oz of zucchini?

  180. was wondering if you couild use almond or coconut flour and if so how much

  181. I’m confused about the parmesan cheese. Does it go into the wet mixture with the other ingredients (“add remaining ingredients”), or only on top?

  182. LOVED this recipe! It was so easy to make and tasted delicious. I took it for lunch the next day and it was just as good reheated. 

  183. Love this recipe.  Followed it exactly except substituted regular onions and a little garlic instead of shallots.  Even my picky eater kids liked it. 

    • made it again but forgot to buy chives so I added 2 tablespoons of bacon bits to add some flavor – came out awesome. 

  184. I’m making this tonight in celebration of Pie Day, 3.14.18, alongside a grilled filet mignon and green salad. I can’t rate it yet, but I’ve never been disappointed in any of your recipes, 2 thumbs up!

  185. About how many zucchinis would you need for 10 oz?

    • Just weigh 2-3 smallish ones on the scale provided near the produce section of your grocery store until you hit somewhere near 3/4 of a pound…not a real critical number…

  186. Such a great recipe….works great with whatever veggies I had on hand.

  187. Is there really no saturated fat or cholesterol in this recipe, as the nutrition info indicates? Seems odd since the ingredients include whole eggs, olive oil, and cheeses. Is it because the amount of saturated fat and cholesterol in a single serving is very low? I LOVE this recipe; just want to make sure I’m tracking it correctly:

  188. I love this dish! It tastes like your being really bad! I love the mini quiches from Costco but they are not point friendly, this is the perfect replacement 

  189. Could you not just give the measured amount of already shredded, squeezed zucchini needed for those of us who have no way to weigh a zucchini. Thank you!

  190. Has anyone tried this with egg whites and egg substitute for the whole eggs?  Just have some and trying to save my eggs.  

  191. This is really good. I love it cold, also. Thank you for another great recipe.

  192. Made this for my daughter’s first birthday party yesterday, where I served brunch. This dish was a hit! The texture was similar to a quiche, so it’s perfect for a brunch. We had some guests going back for seconds, and even with a stack of full fat delicious pancakes available, they chose a second piece of this! We will be making this again!

  193. Another winner! Made and devoured in an hour by my husband, my daughter and I! Your recipes never disappoint!!!

  194. I just made this for supper and served it with a salad. It was soon yummy. Like having quiche without the extra carbs of the pie crust and you don’t even miss it. This would work for breakfast, lunch or supper. and tastes good hot or cold. Can’t wait to have some leftovers at lunch tomorrow. Love every recipe I have tried Gina. I am always so impressed by you and I really appreciate the weight watchers points. 

  195. Let me start by saying that I love this site & have made many successful & yummy dishes from here so thank you Gina!

    I made this last night with some changes due to not having the ingredients on hand. I only had regular (not white) wheat flour. I didn’t have shallots & chives so I substituted the shallots with a mix of finely chopped onion & garlic. And I used some minced fresh basil in place of the chives. It came out great & made a great lunch for today!

  196. I made this last night and it was WONDERFUL! It smelled excellent and was so savory and satisfying!

  197. Sounds great except would it be alright to leave the flour out and make it lower carb? Trying to stay away from flour. 

  198. Hey –
    Any way I could get an estimated answer to how many zucchinis are equivalent to 10 oz? (regular size, about 15 cm long, 4 cm diameter)

  199. What can I substitute for flour to make this recipe gluten free?

  200. We are gluten free due to medical issues. Do you think we could sub the whole wheat flour with KA Gluten Free baking mix (I know it contains GF leaveners.

  201. I made this last night for a neighborhood picnic. It was fabulous.  I followed the recipe exactly!  Such great flavors.  Am going to make it again for a family dinner.  Love your skinnytaste recipes.  Thank you for sharing them!  The house smelled great, too, while baking this appetizer/side dish. 

  202. Can I substitute Coconut milk and flour?

  203. Am wondering if anyone has reduced to amount of shredded zucchini to say 6-7 oz and then added fresh chopped tomatoes? Am wondering if they get too watery…thanks

  204. I made this last night to go with your Grilled Salmon Kebabs. It was delicious. We are a family of 5 so I doubled it and made two pies. My girls loved it and downed the first pie. I'm so excited to have the second pie for lunch today with a salad!

  205. I can't help but chuckle at all these comments where people get so bogged down in the details. For me, that's not what cooking is all about. Sometimes you wing it! Anyway, this was absolutely delicious. Smelled amazing as it baked. Used Italian parsley instead of chives and I thought it had plent of onion flavor thanks to the shallots. Not sure if they're really necessary. Will add this to my recipe archive for sure.

  206. Another winner from Gina! I made this exactly as written and I couldn't put my finger on exactly what made it so yummy, but I stopped trying to figure it out and just enjoyed! Thanks for all of your recipes Gina! You are my 'go to' website and I am so satisfied after eating any of your recipes which is key to being able to lose or maintain weight! THANKS!

  207. I can't wait to try this! I have been trying your recipes nightly since early February and have lost 7 pounds! And I feel satisfied, don't desire to snack, and my husband is happy!

  208. Very Delecious!

  209. I had leftover shredded zucchini from making the zucchini tots (haven't baked them yet), so I whipped this together. I followed the recipe to a T, except topped it with fresh chopped tomatoes from the garden, and put in a square 8×8 glass dish instead. hoping the times are still correct.. cant wait to try all of it!!!

  210. I'm not WW, but there are really yummy recipes on this site.
    I made this and used more zucchini, added 1/2 big onion onion and 2 BIG cloves of garlic instead of shallots and chives. Also added basil, mushrooms and sun dried tomatoes.
    (FYI – even though I increased the zucchini I didn't change the flour/egg proportions)
    Sooooo good.

  211. Hi Gina! I saw this asked earlier but did not see an answer! As a teacher I am trying to build up some freezer meals for myself before the school year starts and my daughters start back with all their busy activities. If I made a couple of these to freeze should I cook it partially before I freeze it, or just freeze it uncooked? I would like to make them in individual servings in those little cardboard pans so I'd assume it has to be cooked in those right away.

  212. OK, I hate to sound nitpicky, but do you mean 10 oz. of zucchini–weighed AFTER all the water is squeezed out to equal 10 oz.? Or do you mean we should take the zucchini, weigh it before squeezing to get 10 oz. and THEN squeeze? I am an experienced cook, but I like to know these things before starting the recipe. 🙂

  213. I want to make this tonight, but in the picture it seems that the zucchini is already in the pan and the wet ingredients, combined, are poured on top. The directions, however, say to ultimately combine them all in one bowl and then pour into the pan. Can you please let me know which one is right, or if I'm missing something? Thank you!!

  214. I made this last night and it was delicious! It was a little denser than a typical quiche (maybe from the 1/4 cup flour?) and as a result it was very filling and made for a great, easy dinner. I love all of your zucchini recipes – made the pizza bites last week, and just saved your zucchini lasagna roll up recipe. My toddler loves the zucchini tots as well. Thanks so much for all the inspiration in the kitchen!

  215. could you please share you bread recipe

  216. Can I use plan white flour or bisquick?

  217. Delicious recipe that even my kids loved. First time I've shredded zucchini.

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

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

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

  221. 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?

  222. 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.

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

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

    • I never use a sifter. Instead I use two cups: scoop flour into one cup and sprinkle gently into your actual measuring cup. Scoop a second time if your measuring cup isn’t filled the first time. Then square off the top using the back of a butter knife. Just don’t knock down the flour in your measuring cup by banging it on the counter. This method prevents your flour from being packed into your measuring cup which can make a big difference in amount of flour. 

  224. Delicious! So easy and so tasty!

  225. 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.

    • I have been cooking for about 69 years – I don't see why egg whites would not work just as well as a binder – just not as much flavor and richness.

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

  227. Looks great but Parmesan cheese is not vegetarian

  228. 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.

  229. 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!!

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

  231. 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!

  232. 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!!! 🙂

  233. 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!

  234. 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.

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

  236. 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!

  237. 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!

  238. 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!!

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

  240. 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.


  241. 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!

  242. 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!

  243. 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.

  244. 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 🙂

  245. 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!

    • 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!

      • Sarah, your suggestion to add pot pie veggies and chicken was perfect. My entire family loved this. 

  246. 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!

    • 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.

  247. 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.

  248. 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.

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

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

  251. 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.

  252. Sooooo good!

  253. 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!

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

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

  256. 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.

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

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

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

  260. was delicious here is mine
    i doubled the mixture to make a bigger one

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

  262. 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!

  263. 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 🙂

  264. making this tomorrow, excited

  265. 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!

  266. Not my favorite recipe, sorry 🙁

  267. 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!

  268. 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!

  269. 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!

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

  271. 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!

  272. 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.

  273. 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!

  274. 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!!

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

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

  277. 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.

  278. 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.

  279. 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!

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

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

  282. 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.

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

  284. 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!!!

  285. This was delicious! thanks for another winner.

  286. 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!!

  287. This is great to eat for breakfast!!

  288. 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. 🙂

    • 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.

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

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

  289. 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!

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

  291. This sounds fabulous!

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

  293. 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!

  294. 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. 😀 definitely making this again.
    ps, my picky 14-year-old brother had seconds. success!!

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

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

  297. 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!

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

  299. 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!

  300. It was delicious!

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

  302. 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. 😀

  303. Looks delicious! Can't wait to try it! 🙂

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

  305. FANTASTIC!!!

  306. 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?

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

  308. Gina once again you have shared a great recipe…
    Made this last night….its even good cold today.

  309. I made this last night and it is amazing! My family have it an A 🙂

  310. mmm yummy!!!!

  311. 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?

  312. 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?

  313. can i use regular white flour?

  314. 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.

  315. I just had this for dinner. YUM!

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

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

  318. 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!!

  319. That looks SO good!

  320. This looks absolutely amazing!! I am definitely making this 😀

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

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

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

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



    getting this all ready soon

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

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

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

  327. 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.

  328. This looks super yummy!

  329. have I told you lately…. that i lOVE YOU?!! 🙂

  330. 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.

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

  332. 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.

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

  334. Print version prints 3 pages!!!!

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

  335. looks amazing…making tonight!!!!

  336. 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.

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

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

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

    • 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.

    • 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.

    • 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.

    • Better Batter and Pamela's Artisan are both great GF flour blends.

    • Thanks for the question, and answers…for this newbie to gluten free!

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

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

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

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

    • how many zuchinis did it take you to get 10 oz? thank you!

    • 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!

    • 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.)

    • one cup = 8 ounces, yes?

    • 1 cup = 8 fluid ounces. Cheese is not a liquid. 1 cup of cheese weighs 4 ounces.

    • If you are on WW, you might want to get the WW food scale. It also figures the points for you, along with weighing the food. You can put a plate or bowl on the scale, then press zero to eliminate the weight of that dish so that you only are weighing the food. It is a wonderful tool!

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

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

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

  347. can you use rice flour instead?

  348. Hi, about how many zucchini does it take to get 10 ounces?