Light and Cheesy Summer Garden Crustless Zucchini Pie Recipe

Introduction

This Light and Cheesy Summer Garden Crustless Zucchini Pie is a delightful way to showcase fresh seasonal vegetables. Packed with zucchini, herbs, and a blend of cheeses, it’s a savory treat that’s both satisfying and easy to prepare. Perfect for a light lunch or a side dish at dinner.

Ingredients

• 2 cups zucchini (grated and drained)
• 1 teaspoon salt
• 1 tablespoon olive oil (for sautéing)
• 1 medium onion (chopped and sautéed)
• 2 cloves garlic (minced)
• 1 cup all-purpose flour (can substitute with gluten-free flour)
• 1 teaspoon baking powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon black pepper
• 3 large eggs
• 1 cup mozzarella cheese (shredded)
• ½ cup Parmesan cheese (grated)
• ½ cup milk (room temperature)
• ¼ cup fresh parsley (chopped)
• Sour cream (for serving)
• Salsa (for serving)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with olive oil.
2. Step 2: Grate the zucchini and place it in a strainer. Sprinkle with salt and let it sit for 10 minutes, then squeeze out the excess moisture.
3. Step 3: Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 3–4 minutes until translucent, then add minced garlic and cook for 1 more minute.
4. Step 4: In a large bowl, whisk together the flour, baking powder, oregano, basil, and black pepper.
5. Step 5: Combine the drained zucchini and the sautéed onion-garlic mixture with the dry ingredients. Add eggs, milk, mozzarella, Parmesan, and parsley. Mix until well combined.
6. Step 6: Pour the filling into the prepared pie dish, filling it about three-quarters full.
7. Step 7: Bake for 25–30 minutes until the top is golden and a toothpick inserted in the center comes out clean.
8. Step 8: Let the pie cool for 10 minutes before slicing. Serve warm or at room temperature with sour cream and salsa.

Tips & Variations

• For extra flavor, try adding a pinch of red pepper flakes to the batter for a subtle kick.
• Substitute fresh herbs like thyme or dill if you prefer different herb flavors.
• If you want a firmer texture, press the grated zucchini firmly to remove more moisture before mixing.
• Use gluten-free flour blend to make this recipe suitable for gluten-free diets.

Storage

Store leftover zucchini pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in a microwave or a warm oven until heated through. This pie is best enjoyed fresh but also tastes great cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this pie?

Yes, you can use frozen zucchini, but make sure to thaw and drain it thoroughly to remove excess water before using it in the recipe.

Is this pie suitable for a vegetarian diet?

Yes, this pie contains no meat and is perfect for vegetarians. If you want to make it vegan, you would need to substitute the eggs, milk, and cheeses with vegan alternatives.

Light and Cheesy Summer Garden Crustless Zucchini Pie Recipe

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★★★★★

4.9 from 148 reviews

This light and cheesy summer garden crustless zucchini pie is a delightful way to enjoy fresh zucchini and herbs in a healthy, gluten-free-friendly dish. Packed with sautéed onions, garlic, mozzarella, and Parmesan cheeses, this savory pie is baked until golden and pairs beautifully with sour cream and salsa for a flavorful, satisfying meal.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups Zucchini (Grated and drained)
• 1 teaspoon Salt
• 1 tablespoon Olive Oil (For sautéing and greasing)
• 1 medium Onion (Chopped and sautéed)
• 2 cloves Garlic (Minced)
• 1 cup All-Purpose Flour (Can substitute with gluten-free flour)
• 1 teaspoon Baking Powder
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1 teaspoon Black Pepper
• 3 large Eggs
• 1 cup Mozzarella Cheese (Shredded)
• 0.5 cup Parmesan Cheese (Grated)
• 0.5 cup Milk (Room temperature)
• 0.25 cup Fresh Parsley (Chopped)

For Serving

• Sour Cream
• Salsa

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with olive oil to prevent sticking and ensure even baking.
2. Prepare Zucchini: Grate the zucchini into a strainer, sprinkle with 1 teaspoon of salt, and let it sit for 10 minutes. Then, squeeze out all excess moisture to keep the pie from becoming soggy.
3. Sauté Onions and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and sauté for an additional minute to release its aroma.
4. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, dried oregano, dried basil, and black pepper to combine the dry flavors evenly.
5. Combine Wet Ingredients and Fillings: To the bowl with dry ingredients, add the drained zucchini, sautéed onion and garlic mixture, eggs, room-temperature milk, shredded mozzarella, grated Parmesan, and chopped fresh parsley. Mix thoroughly until well combined into a batter-like consistency.
6. Fill Pie Dish: Pour the filling evenly into the prepared pie dish, filling it about three-quarters full to allow room for rising and baking.
7. Bake: Bake in the preheated oven for 25–30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the pie to cool for 10 minutes before slicing. Serve warm or at room temperature, accompanied by sour cream and salsa as desired.

Notes

• Ensure the zucchini is well-drained to prevent excess moisture from making the pie soggy.
• Feel free to substitute all-purpose flour with gluten-free flour to make the recipe gluten-free.
• Using room temperature milk and eggs helps the mixture combine more smoothly.
• The pie can be served warm or at room temperature, making it versatile for meals or gatherings.
• Store leftovers in the refrigerator and consume within 2–3 days for best freshness.

Keywords: Zucchini pie, crustless pie, summer vegetable pie, gluten-free pie, cheesy zucchini bake