If you love zucchini and crave a savory, comforting pie without the fuss of a crust, you are in for a real treat with this Crustless Zucchini Pie Recipe. It’s a delightful combination of tender zucchini, sharp cheddar, and fragrant herbs all baked together into a golden, cheesy masterpiece that’s perfect for any meal. Light enough for a snack yet hearty enough for dinner, this pie is a family-favorite that brings garden-fresh flavors to your table without weighing you down.
Ingredients You’ll Need
The beauty of this Crustless Zucchini Pie Recipe lies in its simplicity. Each ingredient is selected to contribute texture, flavor, and a pop of color, coming together as a harmonious medley. You’ll find that familiar pantry staples combine with fresh veggies to create a dish that’s as easy to make as it is delicious.
- 1/2 cup oil (or melted butter): Adds moisture and richness for a tender pie texture.
- 4 large eggs: Provide structure and a silky, custardy base.
- 1-2 tablespoons minced fresh herbs: Bring a bright, fragrant note that elevates the overall flavor.
- 1 cup biscuit baking mix: Acts as a light binder while keeping the pie from becoming soggy.
- 3 cups thinly sliced zucchini: The star ingredient, lending freshness and a subtle earthy flavor.
- 1/2 cup finely chopped yellow onion: Adds a sweet, savory depth when baked.
- 1 cup shredded sharp Cheddar cheese: Offers a creamy, tangy punch that melts beautifully.
- 1/2 cup grated Parmesan cheese: Infuses a nutty complexity and golden crust on top.
How to Make Crustless Zucchini Pie Recipe
Step 1: Prepare Your Oven and Pie Plate
Start by preheating your oven to 350°F and lightly grease a deep-dish 9-inch pie plate. This ensures your pie will release easily after baking, and the even heat allows the pie to cook through perfectly, developing that inviting golden crust.
Step 2: Combine the Wet Ingredients
In a large bowl, gently blend the oil, eggs, and minced fresh herbs. Be careful not to overbeat here; you want everything just combined to preserve a lovely, tender texture without making the pie too spongy.
Step 3: Add the Biscuit Baking Mix
Next, stir in the biscuit baking mix. This ingredient is a small but important addition—it holds the pie together without making it dense, helping balance the moisture from the zucchini perfectly.
Step 4: Fold in the Vegetables and Cheese
Gently fold in the thinly sliced zucchini, chopped onion, sharp Cheddar, and grated Parmesan. Mixing these ingredients carefully ensures the cheese disperses evenly while the veggies stay tender but intact.
Step 5: Bake to Golden Perfection
Pour the mixture into your prepared pie plate and bake at 350°F for 35 to 45 minutes. The pie is done when it’s puffed up, golden brown on top, and a knife inserted comes out clean. It’s a wonderful moment when your kitchen fills with that irresistible, cheesy aroma.
How to Serve Crustless Zucchini Pie Recipe
Garnishes
A sprinkle of fresh herbs right before serving brings back that garden-fresh flavor and adds a vibrant touch. A light dusting of extra Parmesan or a dollop of sour cream also pairs wonderfully, enhancing both look and taste.
Side Dishes
This Crustless Zucchini Pie Recipe shines as a main dish, but it also pairs beautifully with simple greens like arugula tossed in lemon vinaigrette or a fresh tomato salad. A crisp side salad adds a refreshing contrast to the warm, cheesy pie.
Creative Ways to Present
Cut the pie into wedges and serve on colorful plates for a cheerful presentation. For a brunch twist, accompany with poached eggs and a sprinkle of chili flakes. Or turn it into snack-sized portions by making mini pies in ramekins—perfect for parties and sharing!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover zucchini pie in an airtight container in the refrigerator. It keeps well for up to 3 days, maintaining its delicious flavor and texture, making for easy next-day meals or snacks.
Freezing
If you’d like to enjoy this Crustless Zucchini Pie Recipe later, freezing is a great option. Wrap individual slices tightly in plastic wrap and aluminum foil, then place them in a freezer bag. For best taste, consume within 1 month.
Reheating
To reheat, place slices on a baking sheet and warm at 350°F for about 15 minutes, or until heated through. This method helps restore that fresh-baked crispness. Microwaving works too, but the texture is best in the oven.
FAQs
Can I use other types of cheese in the Crustless Zucchini Pie Recipe?
Absolutely! While sharp Cheddar and Parmesan bring classic flavors, feel free to experiment with Gruyère, mozzarella, or even feta to create a different twist that suits your taste.
Is it possible to make this pie gluten-free?
Yes! Simply substitute the biscuit baking mix with a gluten-free baking mix that works similarly. This way, you can enjoy the Crustless Zucchini Pie Recipe without compromising on texture.
How can I prevent the zucchini from making the pie watery?
Using thinly sliced zucchini instead of thick cuts is key. You can also lightly salt the slices and let them drain on paper towels to draw out excess moisture before folding them into the batter.
Can I add other vegetables to this pie?
Definitely! Sautéed mushrooms, bell peppers, or spinach make wonderful additions, adding extra layers of flavor and nutrition to this already versatile Crustless Zucchini Pie Recipe.
What’s the best way to serve it for a brunch gathering?
Serve warm slices with a side of fresh fruit, a crisp green salad, and perhaps some fluffy scrambled eggs or smoked salmon. The pie’s cheesy richness pairs beautifully with lighter, fresh offerings that balance out the meal.
Final Thoughts
This Crustless Zucchini Pie Recipe is one of those hidden gems that feels both comforting and elegant. It takes simple ingredients and, through straightforward steps, transforms them into something truly special. Whether you’re cooking for family, friends, or just treating yourself, this pie promises to become a beloved go-to. Give it a try—you might find it’s your new favorite way to celebrate zucchini!
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Crustless Zucchini Pie Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Crustless Zucchini Pie is a savory, low-carb dish perfect for any meal of the day. Made with fresh zucchini, sharp cheddar, and a blend of herbs, it offers a rich flavor without the heaviness of a traditional crust, making it light yet satisfying. Baked to golden perfection, this pie is a versatile and comforting recipe that highlights the freshness of summer squash with cheesy goodness.
Ingredients
Wet Ingredients
- 1/2 cup oil (or melted butter)
- 4 large eggs
Herbs and Seasonings
- 1–2 tablespoons minced fresh herbs (such as parsley, thyme, or basil)
Dry Ingredients
- 1 cup biscuit baking mix (such as Bisquick)
Vegetables
- 3 cups thinly sliced zucchini (about 3–4 small zucchini)
- 1/2 cup yellow onion, finely chopped (about 1 small onion)
Cheeses
- 1 cup shredded sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the Oven: Heat your oven to 350°F and lightly grease a deep-dish 9-inch pie plate to prevent sticking and ensure even cooking.
- Prepare Wet Mixture: In a large bowl, blend the oil, eggs, and minced fresh herbs until just combined. Avoid beating too much to keep the texture from becoming too spongy.
- Add Dry Ingredients: Gently stir in the biscuit baking mix into the wet mixture until fully incorporated.
- Fold in Vegetables and Cheese: Carefully fold in the sliced zucchini, chopped onion, shredded Cheddar, and grated Parmesan until everything is evenly distributed.
- Transfer and Bake: Spread the mixture evenly in the prepared pie plate and bake at 350°F for 35 to 45 minutes, or until the top is golden brown and the pie is set.
Notes
- Use thinly sliced zucchini to avoid excess water making the pie soggy.
- You can substitute oil with melted butter for a richer flavor.
- Fresh herbs such as parsley, thyme, or basil work best to enhance flavor.
- The biscuit baking mix helps bind the ingredients and create a light texture without a crust.
- Cool the pie slightly before slicing for cleaner cuts.
- This pie can be served hot or warm and pairs well with a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
