Comforting Crustless Zucchini Pie for Effortless Weeknight Dinners

Crustless Zucchini Pie is a delicious, fluffy vegetarian dish that's easy to prepare, perfect for any occasion.

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Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings: 8 slices

Course: Breakfast

Cuisine: Vegetarian

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pie

2 medium Zucchini Grated and excess moisture squeezed out.
4 large Eggs Essential for binding.
1 cup All-Purpose Flour Can use gluten-free flour.
1 teaspoon Baking Powder Ensure it's fresh.
1 teaspoon Salt Adjust according to taste.
1 teaspoon Black Pepper Can be omitted for milder pie.

For the Flavor

1 cup Shredded Cheese Mozzarella or cheddar.
1/2 cup Grated Parmesan Cheese Optional.
1/4 cup Chopped Fresh Herbs Basil, parsley, or dill.
1 medium Onion Finely chopped; consider shallots.
2 cloves Garlic Minced; adjust to taste.

Equipment

Mixing Bowl
Baking Dish
Whisk

Method

Step-by-Step Instructions for Crustless Zucchini Pie

Preheat the oven to 375°F (190°C).
In a large bowl, combine grated zucchini, chopped onions, and minced garlic.
In a separate bowl, whisk the eggs and then add to the zucchini mixture.
Fold in flour, baking powder, salt, and black pepper until just combined.
Add shredded cheese and fold gently until evenly distributed.
Grease your pie dish and pour the zucchini mixture into it.
Bake for 25 to 30 minutes, until golden brown on top.
Allow to cool for 5 to 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 15gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 160mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

This pie can be served warm or cold, making it versatile for any meal.

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