Description
This savory Crustless Zucchini Pie is a celebration of simple, wholesome ingredients and the perfect way to use up summer garden bounty. Imagine a golden-topped bake, studded with tender zucchini and creamy cheese, baked to perfection without a crust. It’s healthy, easy to make, and a guaranteed family favorite for any occasion.
Ingredients
3 medium zucchinis, grated (about 4 cups)
1 medium onion, finely chopped
1/2 cup chopped fresh parsley
3 large eggs, lightly beaten
1 cup shredded cheese (cheddar, mozzarella, or a blend)
1/4 cup all-purpose flour
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for sautéing onion)
Instructions
Preheat oven to 375°F (190°C). Grease a 9-inch pie plate or equivalent baking dish.
Squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels.
In a large bowl, combine the squeezed zucchini, chopped onion, and chopped parsley.
In a separate bowl, whisk together the eggs, shredded cheese, flour, milk, salt, and pepper until well combined.
Pour the egg and cheese mixture over the zucchini mixture and stir until everything is evenly coated.
Pour the batter into the prepared pie plate, spreading it evenly.
Bake for 30-35 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Let stand for 5-10 minutes before slicing and serving.
Notes
For added flavor, consider adding other herbs like dill or mint. You can also mix in other cooked vegetables like bell peppers or mushrooms. This pie is delicious served warm or at room temperature.
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American