Crustless Summer Zucchini Pie

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 is it! This zucchini pie makes a wonderful side dish to any meal or serve it at a potluck, for brunch or lunch. The kind of dish people will come back for seconds, I promise!

Zucchini Pie Tips

  • 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.
  • You can swap flour for gluten free blend such as cup 4 cup.
  • Refrigerate 4 days. Leftovers are great reheated for lunch.

How To Make Zucchini Pie

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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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Crustless Summer Zucchini Pie

3
Freestyle Points
125.3
Calories
Total Time: 30 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.

Ingredients

  • 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

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.

Nutrition

Serving: 1/6th, Calories: 125.3kcal, Carbohydrates: 13.1g, Protein: 8.1g, Fat: 4.8g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Sodium: 420.1mg, Potassium: 0mg, Fiber: 2g, Sugar: 2.5g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 3
Points +: 3