Description
This Summer Garden Crustless Zucchini Pie is a light and savory dish perfect for warm-weather meals. Packed with fresh zucchini, fragrant herbs, and a blend of cheeses, this easy-to-make pie is gluten-free and full of garden flavors. It’s baked to a golden perfection without a traditional crust, making it a great low-carb option that’s perfect for brunch, lunch, or a light dinner.
Ingredients
Scale
Vegetables and Aromatics
- 2 cups shredded zucchini
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/4 cup chopped fresh parsley
Dry Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
Dairy and Eggs
- 3 large eggs, lightly beaten
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish to prevent sticking.
- Drain Zucchini: Toss the shredded zucchini with salt in a colander and let it sit for 10 minutes to draw out excess water. Then, squeeze the zucchini with a clean kitchen towel to remove as much moisture as possible, ensuring the pie isn’t soggy.
- Sauté Onions and Garlic: Heat olive oil in a medium skillet over medium heat. Add chopped onions and sauté until they become transparent, about 4 minutes. Add minced garlic and cook for an additional minute before removing from heat.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, oregano, basil, and black pepper to evenly distribute the seasonings.
- Combine All Ingredients: Add the drained zucchini, sautéed onion and garlic, beaten eggs, mozzarella, Parmesan, milk, and fresh parsley to the flour mixture. Stir thoroughly until well combined into a consistent batter.
- Fill Pie Dish: Pour the zucchini mixture into the prepared pie dish, spreading it evenly to ensure uniform cooking.
- Bake: Place the pie in the preheated oven and bake for 25 to 30 minutes, or until the top turns lightly golden and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the pie to cool for several minutes to set before slicing and serving for the best texture and flavor.
Notes
- Be sure to squeeze out as much water from the zucchini as possible to avoid a watery pie.
- You can substitute part of the all-purpose flour with almond flour for a gluten-free variation, though baking time may slightly vary.
- Fresh herbs like basil and parsley add brightness, but dried herbs work well if fresh are unavailable.
- Use a mix of mozzarella and Parmesan cheese for optimal flavor and meltiness.
- This crustless zucchini pie can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
