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.
Yield: 6 servings
4.64 from 66 votes

Crustless Summer Zucchini Pie

Total Time: 30 mins
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, Sodium: 420.1mg, Fiber: 2g, Sugar: 2.5g
Blue Smart Points: 3
Green Smart Points: 4
Purple Smart Points: 3
Points +: 3