Crust-less Summer Zucchini Pie (2024)

Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella, and Parmesan cheese.

Crustless Zucchini Pie

If you’re looking for a tasty way to use up your summer zucchini, this Crustless Zucchini Pie is it! It is similar to a quiche and a frittata but with fewer eggs and more veggies. This pie makes a wonderfulside dishfor any meal, or you could serve it at a potluck or forbrunchorlunch. I promise it’s the kind of dish people will come back for seconds! You might also enjoyCrustless Broccoli Cheddar Quiche, Tomato and Zucchini Frittata, and Easy Crustless Spinach and Feta Pie.

Zucchini Pie Tips

• You’ll need ten ounces (about two cups from two or three zucchini) of zucchini before the liquid is squeezed out.
• To save time shredding the zucchini,just throw it in the food processor.
• It’s super important to get all the liquid out of the zucchini before making the pie. Put the zucchini in a strainer over a bowl and sprinkle with a little salt. Let sit for about 15 minutes to draw out the liquid. Then, put the zucchini in a cheesecloth or dish towel, and give it a good squeeze to get out all the moisture.

LEFTOVER TIPS:

You can refrigerate the zucchini pie for up to four days. Leftovers are great reheated for lunch.

To freeze any leftovers, wrap tightly with plastic and store in the freezer for up to three months. To reheat, thaw overnight in the refrigerator and heat in the oven or microwave.

Variations:

• If you don’t have any white whole wheat flour, you can use all purpose or wheat flour.
• To make a gluten-free zucchini pie, swap the flour for a gluten-free blend, such as Cup4Cup.
• Swap the mozzarella for Swiss or Asiago and the Parmesan for Pecorino Romano or feta.
• If you don’t have shallots, use red or yellow onions, and if no chives, sub with green onions.
• Flavor the pie with dry or fresh herbs like basil or oregano.
• Season with garlic powder or fresh garlic.
• Add other vegetables like bell pepper, artichoke hearts, or broccoli to switch up the flavors.
• Add grilled chicken to make it even more filling.
• If you don’t have a pie dish, bake the zucchini pie recipe in a 9” x 9” pan.
• You can double the recipe and bake in a 9” x 13” baking dish, or for smaller servings, bake the zucchini mixture in a muffin tin. Just make sure to adjust the baking time.

How To Make Crustless Zucchini Pie

MORE ZUCCHINI RECIPES YOU MAY ENJOY:

• Zucchini Tots
• Air Fryer Buffalo Chicken Zucchini Skins
• Sauteed Zucchini with Plum Tomatoes
• Caramelized Onion, Red Pepper and Zucchini Frittata
• Orzo with Zucchini and Tomatoes