If you love fresh garden flavors and crave something comforting yet light, you are going to adore this Crustless Zucchini Pie Recipe. It’s a marvelous way to enjoy zucchini when you’re looking for a meal that’s hearty without the heaviness of a traditional crust. This pie comes together quickly with simple ingredients, delivering a golden, cheesy, veggie-filled dish that’s perfect for any season. Whether it’s a casual weeknight dinner or a lovely addition to your brunch table, this Crustless Zucchini Pie Recipe shines with bright flavors and a delightful texture that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering these straightforward, pantry-friendly ingredients is all it takes to create this savory delight. Each component plays an essential role, whether it’s adding richness, binding the ingredients together, or bringing that irresistible cheesy goodness and freshness from the zucchini and herbs.
- Oil (or melted butter): Provides moisture and richness to keep the pie tender and flavorful.
- Large eggs: Act as the binding agent to hold everything together without a crust.
- Minced fresh herbs: Infuse fresh, aromatic brightness that lifts the whole dish.
- Biscuit baking mix: Adds just enough structure and a slight crumbly texture to contrast the creamy filling.
- Thinly sliced zucchini: The star ingredient, used thinly to avoid sogginess and bring a subtle, fresh vegetable flavor.
- Finely chopped yellow onion: Adds a little sweetness and depth without overpowering the zucchini.
- Shredded sharp Cheddar cheese: Offers a robust, savory punch and lovely meltiness.
- Grated Parmesan cheese: Gives a nutty, salty finish that complements all the other flavors beautifully.
How to Make Crustless Zucchini Pie Recipe
Step 1: Prepare the Oven and Pie Plate
Start by heating your oven to 350°F. Lightly grease a deep-dish 9-inch pie plate to ensure your pie doesn’t stick and forms a beautiful golden crust around the edges. This simple preparation sets the stage for a perfectly baked pie every time.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the oil (or melted butter), eggs, and minced fresh herbs. Blend them gently until combined. The trick here is to mix just enough—overbeating the eggs can make the texture too sponge-like, so keep it light and smooth.
Step 3: Add Dry Ingredients and Vegetables
Next, fold in the biscuit baking mix carefully, then gently incorporate the thinly sliced zucchini, finely chopped onion, shredded sharp Cheddar, and grated Parmesan cheeses. The key is gentle folding to keep the texture just right and evenly distribute all those flavors.
Step 4: Bake Until Golden
Pour the mixture into your prepared pie plate and smooth the top gently. Bake at 350°F for 35 to 45 minutes, watching for that glorious golden color on top. The pie should be set and cooked through, with a beautiful crust-like edge but still moist and tender inside.
How to Serve Crustless Zucchini Pie Recipe
Garnishes
Fresh herbs like basil or chives scattered on top bring a burst of color and herbaceous aroma that complements the pie’s cheese and zucchini flavors perfectly. A light drizzle of good olive oil or a dollop of sour cream can also elevate each bite.
Side Dishes
This pie pairs wonderfully with bright, crisp salads – think a simple mixed greens with lemon vinaigrette or a tomato and cucumber salad to balance the richness of the cheese. Roasted vegetables or a fresh fruit plate are also charming companions.
Creative Ways to Present
For a fun twist, serve the Crustless Zucchini Pie Recipe as individual mini tarts using ramekins or a muffin tin. This makes it perfect for parties and adds a charming, rustic appeal to your table. You can also slice it up and serve warm or at room temperature for picnics or potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover Crustless Zucchini Pie Recipe is a delight even after a day or two in the fridge. Store it wrapped tightly in plastic wrap or in an airtight container to keep it moist and flavorful. It’s perfect for quick lunches or light dinners when reheated or enjoyed cold.
Freezing
You can freeze this pie for longer storage by wrapping it well in plastic wrap and then in foil. When ready to enjoy, thaw it overnight in the fridge. Keep in mind the texture may soften slightly, but the flavors will be just as vibrant.
Reheating
To warm your Crustless Zucchini Pie Recipe, place it in a 350°F oven for about 15 minutes or until heated through. This method helps preserve the pie’s texture better than microwaving, keeping the edges crisp and the center creamy.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While sharp Cheddar and Parmesan provide a wonderful flavor combo, feel free to experiment with Gruyère, mozzarella, or feta for unique tastes. The key is to choose cheeses that melt well and complement zucchini.
Do I need to peel the zucchini before slicing?
Not necessarily. The skin adds color and nutrients. Just be sure to slice the zucchini thinly and avoid using overly thick or watery zucchinis to prevent the pie from becoming soggy.
Can this pie be made gluten-free?
Yes! Simply substitute the biscuit baking mix with a gluten-free baking mix that is suitable for savory recipes. Check that your cheese and other ingredients do not contain gluten to keep it safe.
Is this pie good served cold or only warm?
This pie is versatile and tasty served warm, at room temperature, or even cold. Each way has its charm – warm brings out melty cheese goodness, while cold slices are refreshing and easy to pack for on-the-go meals.
How long does this pie keep in the refrigerator?
Properly stored, the Crustless Zucchini Pie Recipe will stay fresh for about 3 to 4 days in the refrigerator. After that, the texture and flavors may start to decline, so it’s best enjoyed sooner rather than later.
Final Thoughts
If you’re looking for a dish that’s both comforting and fresh, the Crustless Zucchini Pie Recipe is the perfect answer. It’s easy, delicious, and showcases zucchini in the best possible way—golden, cheesy, and full of flavor without any fuss. Give it a try soon, and you might just find yourself making it over and over for family and friends.
Print
Crustless Zucchini Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 slices
- Category: Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Crustless Zucchini Pie is a delicious, low-carb savory treat perfect for breakfast, brunch, or a light dinner. Made with fresh zucchini, sharp Cheddar, Parmesan cheese, and a simple biscuit baking mix, this easy-to-make pie is tender, cheesy, and packed with flavor – all without a traditional crust. The combination of tender zucchini and fresh herbs baked into a golden, cheesy pie makes it a crowd-pleaser for any meal.
Ingredients
Wet Ingredients
- 1/2 cup oil (or melted butter)
- 4 large eggs
- 1–2 tablespoons minced fresh herbs
Dry Ingredients
- 1 cup biscuit baking mix (such as Bisquick)
- 1/2 cup yellow onion, finely chopped (about 1 small)
- 3 cups thinly sliced zucchini (about 3–4 small zucchinis)
- 1 cup shredded sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven: Heat your oven to 350°F (175°C) and lightly grease a deep-dish 9-inch pie plate to prevent sticking.
- Mix wet ingredients: In a large bowl, blend the oil, eggs, and minced fresh herbs until just combined. Avoid overbeating to keep the texture from becoming too spongy.
- Add dry ingredients: Stir in the biscuit baking mix until blended evenly with the wet ingredients.
- Fold in vegetables and cheese: Gently fold in the thinly sliced zucchini, finely chopped onion, shredded sharp Cheddar cheese, and grated Parmesan cheese until all ingredients are fully combined.
- Transfer and bake: Spread the mixture evenly in the prepared pie plate. Bake at 350°F (175°C) for 35 to 45 minutes, or until the pie turns golden brown and is set in the center.
Notes
- Use thinly sliced zucchini to avoid excess moisture and a watery pie.
- You can substitute oil with melted butter for a richer flavor.
- Fresh herbs like thyme, parsley, or basil work well in this recipe depending on your taste.
- Allow the pie to cool slightly before slicing for easier serving.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
