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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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/light-and-cheesy-summer-garden-crustless-zucchini-pie-recipe/