Zucchini Pie (Crustless): A Light and Cheesy Summer Recipe

Crustless zucchini pie is an easy, savory bake that turns a few simple ingredients into a delicious meal. Made with shredded zucchini, sweet shallots, fresh chives, eggs, mozzarella, and Parmesan, this pie has the comforting texture of a quiche without the heavy pastry crust.

It is light enough for breakfast or brunch, satisfying enough for lunch, and versatile enough to serve as a side dish with dinner. Since it can be enjoyed warm, at room temperature, or chilled, crustless zucchini pie is also a practical make-ahead recipe for busy households.skinnytaste

Why You’ll Love This Recipe

There are many reasons to add this zucchini pie to your recipe collection.

First, it is an excellent way to use up fresh zucchini. During summer, gardens and farmers’ markets often produce more zucchini than one family can use. Instead of preparing the same sautéed vegetables repeatedly, shred the zucchini and turn it into a golden, cheesy pie.

The recipe is also lighter than a traditional quiche because it uses fewer eggs and does not require a pastry crust. The flour and baking powder help create a tender structure, while the vegetables provide moisture, flavor, and texture.

Another benefit is its flexibility. You can serve the pie for breakfast with fresh fruit, enjoy it for lunch with a salad, or pair it with grilled chicken or fish as a dinner side. It is also naturally vegetarian and can be made gluten-free by using a suitable gluten-free flour blend.

Ingredients You’ll Need

The ingredient list is short and straightforward:

• Zucchini: Use about 10 ounces of shredded zucchini. Removing the excess liquid is essential.
• Shallots: These provide a mild, slightly sweet onion flavor.
• Fresh chives: Chives add a delicate herb flavor and a fresh green color.
• Mozzarella: Part-skim mozzarella melts beautifully without making the pie too heavy.
• Parmesan: A small amount adds salty, savory flavor to the golden top.
• Flour and baking powder: These give the pie structure and help it set.
• Milk: Milk keeps the interior tender.
• Eggs: Eggs bind the ingredients and create the quiche-like texture.
• Olive oil: A small amount adds moisture and richness.
• Salt and pepper: These enhance the natural flavor of the zucchini and cheese.

You can use white whole-wheat flour, all-purpose flour, or a gluten-free flour blend. If substituting the cheeses, Swiss, Asiago, feta, Pecorino Romano, or Monterey Jack can all work well.

The Most Important Step

The key to a successful crustless zucchini pie is removing excess moisture from the zucchini.

Zucchini contains a large amount of water. When shredded zucchini heats in the oven, it releases liquid. If that moisture is not removed first, the finished pie may become watery or fail to set properly.

After shredding the zucchini, place it in a clean kitchen towel, cheesecloth, or fine-mesh strainer. Squeeze firmly until very little liquid comes out. You can also sprinkle the zucchini with a small amount of salt and let it sit for about 15 minutes before squeezing it.

This simple step makes a major difference in the final texture. The pie should be tender and moist, but firm enough to slice.

How to Make Crustless Zucchini Pie

1. Prepare the oven and dish

Preheat the oven to 400°F. Lightly grease a pie dish with cooking spray or a small amount of olive oil.

A standard pie dish works well, but a 9×9-inch baking pan can also be used. The shape may be different, but the cooking method remains the same.

2. Combine the vegetables and cheese

Place the drained zucchini in a large bowl. Add the chopped shallots, fresh chives, and shredded mozzarella.

Stir gently so the ingredients are evenly distributed. Mixing the vegetables and cheese first helps ensure that every slice contains a balanced amount of filling.

3. Prepare the batter

In a separate bowl, combine the flour and baking powder. Add the milk, olive oil, beaten eggs, salt, and black pepper.

Whisk until the mixture is smooth and well blended. There is no need to overbeat the eggs; simply combine the ingredients thoroughly.

4. Mix everything together

Pour the egg mixture into the bowl containing the zucchini and cheese. Stir gently until the batter coats the vegetables evenly.

Transfer the mixture to the prepared pie dish and smooth the surface with a spatula.

5. Add Parmesan and bake

Sprinkle the Parmesan cheese over the top.

Bake for 30–35 minutes, or until the top is lightly golden and a knife inserted in the center comes out clean. Let the pie rest for at least 5 minutes before slicing. This resting time allows the center to finish setting.

Helpful Recipe Tips

For the best results, keep these tips in mind:

• Squeeze the zucchini thoroughly before adding it to the batter.
• Use fresh zucchini without soft spots or blemishes.
• Shred the cheese from a block when possible for smoother melting.
• Do not overmix the batter, as excessive mixing can make the texture spongy.
• Let the pie rest before cutting.
• If the top browns too quickly, cover it loosely with aluminum foil.
• Use a food processor to shred the zucchini quickly when making a large batch.

If you do not have shallots, substitute finely chopped red or yellow onion. Green onions can replace the chives. Fresh basil, oregano, dill, parsley, or thyme can also be added for a different flavor profile.

Easy Variations

This recipe is simple to customize.

For a heartier meal, add cooked chicken, turkey, or ham. Sautéed mushrooms, bell peppers, broccoli, artichoke hearts, or spinach also pair well with zucchini.

For a stronger cheese flavor, replace the mozzarella with sharp cheddar, Swiss, Asiago, or Monterey Jack. Feta provides a salty Mediterranean-style twist, while Pecorino Romano gives the pie a sharper finish.

To make a gluten-free zucchini pie, replace the flour with a gluten-free all-purpose flour blend. Check the packaging on the baking powder and other ingredients if you need to avoid gluten carefully.

You can also bake the mixture in a muffin tin to create individual portions. Reduce the baking time and begin checking the muffins early, as smaller portions cook faster than a whole pie.

What to Serve with Zucchini Pie

Crustless zucchini pie can be served on its own, but it also pairs well with many other foods.

For breakfast or brunch, serve it with fresh fruit, tomatoes, or a simple green salad. For lunch, add a bowl of soup or roasted vegetables.

As a dinner side dish, pair it with grilled chicken, baked fish, roasted meat, or a fresh tomato salad. A spoonful of Greek yogurt or a light herb sauce can add extra creaminess.

The pie is also convenient for entertaining because it can be sliced into small squares and served warm or at room temperature.

Storage and Reheating

Allow the zucchini pie to cool before storing it. Place leftovers in an airtight container or cover the pie dish tightly and refrigerate for up to 4 days.

Reheat individual slices in the microwave, or warm the entire pie in a 350°F oven until heated through. The pie can also be served cold or at room temperature.

If freezing, wrap the cooled pie tightly and store it for up to 3 months. Thaw it overnight in the refrigerator before reheating. Keep in mind that freezing may slightly change the texture because zucchini contains a lot of water.

Nutrition Information

Each serving contains approximately:

• Calories: 125.3 kcal.
• Carbohydrates: 13.1 g.
• Fiber: 2 g.
• Protein: 8.1 g.
• Fat: 4.8 g.
• Cholesterol: 52 mg.
• Sodium: 420.1 mg.
• Sugar: 2.5 g.

Nutritional values are estimates and may change depending on the flour, milk, cheese, and serving size used.skinnytaste

Recipe Card

Recipe: Crustless Zucchini Pie
Course: Breakfast, brunch, lunch, or side dish
Cuisine: American
Diet: Vegetarian and gluten-free adaptable
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6
Oven temperature: 400°F

Ingredients

• 10 ounces shredded zucchini, with liquid squeezed out.
• ½ cup chopped shallots.
• ¼ cup chopped fresh chives.
• ½ cup shredded part-skim mozzarella.
• 2 tablespoons grated Parmesan.
• ½ cup flour or gluten-free flour blend.
• 1 teaspoon baking powder.
• ⅔ cup milk.
• 1 teaspoon olive oil.
• 2 large beaten eggs.
• ½ teaspoon kosher salt.
• Black pepper, to taste.
• Cooking spray, for the dish.

Directions

1. Preheat the oven to 400°F and grease a pie dish.
2. Squeeze the liquid from the shredded zucchini.
3. Combine the zucchini, shallots, chives, and mozzarella.
4. Whisk together the flour, baking powder, milk, olive oil, eggs, salt, and pepper.
5. Stir the wet mixture into the zucchini mixture.
6. Pour into the prepared dish and sprinkle with Parmesan.
7. Bake for 30–35 minutes, until set and lightly golden.
8. Rest for at least 5 minutes before slicing and serving.

This crustless zucchini pie is a simple, adaptable recipe that makes fresh vegetables the star of the meal. With its golden cheese topping and tender, savory center, it is a delicious option for any time of day.