Life Made Useful

Simple Crustless Zucchini Pie Recipe

Recipe Overview

This Crustless Zucchini Pie is a savory baked dish made with grated zucchini, onion, eggs, cheese, and a simple flour mixture that helps it set. It has a soft, cheesy texture with lightly golden edges and works well for brunch, lunch, a light dinner, or a simple vegetable side dish. It is a good way to use fresh zucchini, especially during the summer when zucchini is easy to find.

Why You’ll Love This Recipe

  • Made with simple ingredients
  • A good way to use fresh zucchini
  • Works for brunch, lunch, dinner, or a side dish
  • Savory, cheesy, and filling without a crust
  • Easy to customize with herbs, bacon, ham, or extra vegetables
  • Can be served warm or at room temperature
  • Reheats well for leftovers

Ingredients You’ll Need

  • 4 cups grated zucchini, from about 3 to 4 medium zucchini
  • 1 small yellow onion, finely chopped
  • 3 large eggs
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh parsley, optional

Step-by-Step Instructions

  1. Preheat the oven to 375°F.
  2. Lightly grease a 9-inch pie dish with cooking spray, butter, or olive oil.
  3. Place the grated zucchini in a clean kitchen towel or several layers of paper towels.
  4. Squeeze out as much excess moisture as possible. This helps keep the pie from turning watery.
  5. In a large mixing bowl, add the drained grated zucchini, chopped onion, eggs, cheddar cheese, Parmesan cheese, flour, baking powder, salt, black pepper, olive oil, and parsley if using.
  6. Stir until everything is evenly combined and no dry pockets of flour remain.
  7. Pour the mixture into the prepared pie dish.
  8. Spread it into an even layer and smooth the top.
  9. Bake for 35–40 minutes, or until the top is lightly golden, the center is set, and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  10. Let the zucchini pie cool for 10–15 minutes before slicing.
  11. Serve warm or at room temperature.

Helpful Tips

  • Squeeze the grated zucchini well so the pie does not become watery.
  • Use a 9-inch pie dish so the filling bakes evenly.
  • Do not skip the cooling time, because the pie needs a few minutes to set before slicing.
  • Freshly grated Parmesan adds more flavor, but pre-grated Parmesan can also work.
  • If the top browns too quickly, loosely cover the pie with foil during the last few minutes of baking.
  • Slice with a sharp knife after the pie has cooled slightly for cleaner pieces.

Recipe Variations

  • Use yellow squash instead of some or all of the zucchini.
  • Add cooked crumbled bacon for a smoky flavor.
  • Stir in diced ham for a more filling brunch-style pie.
  • Add 1/2 teaspoon dried dill, Italian seasoning, or thyme for extra flavor.
  • Use mozzarella instead of cheddar for a milder cheese flavor.
  • Add chopped spinach or diced bell pepper, but squeeze out extra moisture if needed.

What to Serve with Crustless Zucchini Pie

Crustless Zucchini Pie pairs well with a fresh green salad, fruit salad, roasted vegetables, grilled chicken, soup, or a simple breakfast plate with eggs and fruit. It can also be served as part of a brunch spread with muffins, toast, bacon, or breakfast potatoes.

How to Store and Reheat

Store leftover Crustless Zucchini Pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for about 10–15 minutes, or microwave individual slices in short intervals until warmed through. This pie can also be served cold or at room temperature.

Frequently Asked Questions

Can I make Crustless Zucchini Pie ahead of time?
Yes. You can bake it ahead and store it in the refrigerator for up to 3 days. Reheat it before serving or enjoy it cold or at room temperature.

Do I have to squeeze the zucchini?
Yes. Zucchini holds a lot of water, so squeezing it helps keep the pie from becoming soggy or watery.

Can I freeze Crustless Zucchini Pie?
Yes, but the texture may be slightly softer after thawing because zucchini contains a lot of moisture. Let it cool completely, wrap it well, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I make this gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend in place of the all-purpose flour. The texture may vary slightly depending on the brand.

Can I use Bisquick instead of flour and baking powder?
Yes. Some versions of crustless zucchini pie use baking mix. If using Bisquick, replace the flour and baking powder with 1 cup of Bisquick and reduce the salt slightly if desired.

Can I add meat to this recipe?
Yes. Cooked crumbled bacon, diced ham, or cooked sausage can be added. Make sure any meat is fully cooked before stirring it into the mixture.

Recipe Card

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Cool Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients

  • 4 cups grated zucchini, from about 3 to 4 medium zucchini
  • 1 small yellow onion, finely chopped
  • 3 large eggs
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh parsley, optional

Instructions

  1. Preheat the oven to 375°F.
  2. Lightly grease a 9-inch pie dish with cooking spray, butter, or olive oil.
  3. Place the grated zucchini in a clean kitchen towel or several layers of paper towels.
  4. Squeeze out as much excess moisture as possible.
  5. In a large mixing bowl, add the drained grated zucchini, chopped onion, eggs, cheddar cheese, Parmesan cheese, flour, baking powder, salt, black pepper, olive oil, and parsley if using.
  6. Stir until evenly combined and no dry pockets of flour remain.
  7. Pour the mixture into the prepared pie dish.
  8. Spread it into an even layer and smooth the top.
  9. Bake for 35–40 minutes, or until the top is lightly golden, the center is set, and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  10. Let the zucchini pie cool for 10–15 minutes before slicing.
  11. Serve warm or at room temperature.

Storage: Store leftover Crustless Zucchini Pie in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes or microwave individual slices in short intervals until warmed through.