Introduction
Oh, summertime! Is there anything better than those long, sunny days filled with fresh produce? For me, it always brings back memories of my grandma’s garden, overflowing with zucchini. And what did she do with all that bounty? She made the most incredible Crustless Summer Zucchini Pie! It’s one of those recipes that feels like a warm hug, and the best part? It’s ridiculously easy to whip up. Seriously, if you’ve got a surplus of zucchini, or just want a light, flavorful dish that screams summer, you’ve got to try this.
Why You’ll Love This Recipe
- Fast: Ready to bake in under 15 minutes!
- Easy: No fancy techniques needed, perfect for beginners.
- Giftable: Makes a wonderful contribution to potlucks or a thoughtful homemade gift.
- Crowd-pleasing: Even picky eaters often love this savory pie.
- Healthy: Packed with veggies and lighter than traditional quiches.
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need to bring this delightful pie to life:
- 10 oz zucchini, shredded and liquid squeezed out (This is key for a non-soggy pie!)
- 1/2 cup shallots, chopped (Shallots add a milder, sweeter onion flavor.)
- 1/4 cup fresh chives, chopped (These little green wonders bring a fresh, oniony bite.)
- 1/2 cup part-skim mozzarella, shredded (For that lovely cheesy pull.)
- 2 tbsp Parmesan cheese, grated (Adds a salty, nutty depth.)
- 1/2 cup white whole wheat flour, all-purpose flour, or gluten-free flour mix (Choose your favorite, or what you have on hand!)
- 1 tsp baking powder (Helps give it just a touch of lift.)
- 2/3 cup fat-free milk (Or your preferred milk, almond or oat milk works too!)
- 1 tsp olive oil (Just a touch for richness.)
- 2 large eggs, beaten (The binder that holds it all together.)
- 1/2 tsp kosher salt (For seasoning – always taste and adjust!)
- Black pepper, to taste (Freshly ground is always best!)
- Cooking spray (To make sure nothing sticks.)
How to Make It
Let’s get cooking! It’s so simple, you’ll be amazed.
- Preheat & Prep: First things first, get your oven preheating to 375°F (190°C). Grab your 9-inch pie plate and give it a light coating with cooking spray. This is your insurance against sticking!
- Veggie & Cheese Mix: In a nice big bowl, toss together your shredded zucchini (remember to squeeze out that extra water!), the chopped shallots, and the fresh chives. Now, stir in that shredded mozzarella and the grated Parmesan cheese. Give it a good mix.
- Dry Ingredients: In a separate, medium-sized bowl, whisk together your flour and baking powder. This ensures the baking powder is evenly distributed.
- Wet Ingredients: In yet another bowl (don’t worry, it’s worth it!), whisk together the milk, olive oil, beaten eggs, kosher salt, and a generous pinch of black pepper.
- Combine: Now for the magic! Pour the wet ingredients into the dry ingredients. Whisk them together until they’re just combined. You don’t want to overmix!
- Marry the Mixtures: Gently pour the batter you just made over the zucchini and cheese mixture in the big bowl. Stir everything together with a spatula or spoon until it’s all nicely distributed. The batter will coat the veggies and cheese.
- Into the Plate: Pour the entire glorious mixture into your prepared pie plate. Spread it out evenly.
- Bake to Perfection: Pop it into your preheated oven and bake for about 30-35 minutes. You’re looking for a beautiful golden brown color on top and for the center to be set.
- Cool & Serve: Let your masterpiece cool in the pie plate for about 5-10 minutes before slicing and serving. This helps it set up even more. Enjoy!
Substitutions & Additions
This recipe is wonderfully adaptable! Here are a few ideas to make it your own:
- Cheese Swap: Feel free to experiment with other cheeses! Gruyere, sharp cheddar, or even a bit of feta would be delicious.
- Herb Power: No chives? Try fresh parsley, dill, or even a pinch of dried Italian herbs.
- Add Some Crunch: For a little texture, stir in 1/4 cup of cooked, crumbled bacon or some toasted sunflower seeds.
- Spicy Kick: A pinch of red pepper flakes in the batter can add a lovely warmth.
- Onion Alternatives: If you don’t have shallots, you can use about 1/4 cup of finely chopped yellow or sweet onion. Just sauté them for a few minutes before adding them to the zucchini mixture if you prefer a softer onion flavor.
Tips for Success
A few little tricks can make this pie absolutely perfect:
- Squeeze that Zucchini! I can’t stress this enough. Using a clean kitchen towel or cheesecloth to wring out as much moisture as possible from the shredded zucchini is the secret to a pie that isn’t watery.
- Don’t Overmix the Batter: Just whisk until the ingredients are combined. Overmixing can lead to a tougher texture.
- Prep Ahead: You can shred the zucchini and chop the herbs and shallots a day in advance. Store them separately in airtight containers in the refrigerator.
- For an Even Bake: Make sure your oven rack is in the center of the oven.
How to Store It
Leftovers? Lucky you! Let the pie cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. It will keep in the refrigerator for about 3-4 days. It’s delicious cold, or you can gently reheat slices in the oven or microwave.
FAQs
- Can I make this gluten-free? Absolutely! Just use your favorite gluten-free flour blend in place of the wheat flour.
- What can I serve with this zucchini pie? It’s fantastic on its own, or serve it with a fresh green salad for a complete meal. It also makes a great side dish for grilled chicken or fish.
- My pie came out a bit wet. What did I do wrong? The most common culprit is not squeezing enough liquid out of the zucchini. Make sure to really wring it out well! Also, ensure your oven is at the correct temperature and you haven’t underbaked it.
Crustless Summer Zucchini Pie
A light, flavorful, and easy-to-make savory pie packed with zucchini, cheese, and fresh herbs, perfect for a summer meal.
Equipment
- 9-inch pie plate
- Large bowl
- Medium bowl
- Whisk
- Spatula or spoon
- Clean kitchen towel or cheesecloth for squeezing zucchini
Ingredients
Main ingredients
- 10 oz zucchini shredded and liquid squeezed out
- 0.5 cup shallots chopped
- 0.25 cup fresh chives chopped
- 0.5 cup part-skim mozzarella shredded
- 2 tbsp Parmesan cheese grated
- 0.5 cup white whole wheat flour all-purpose flour, or gluten-free flour mix
- 1 tsp baking powder
- 0.67 cup fat-free milk or preferred milk
- 1 tsp olive oil
- 2 large eggs beaten
- 0.5 tsp kosher salt
- black pepper to taste, freshly ground
- cooking spray
Instructions
- Preheat oven to 375°F (190°C). Lightly coat a 9-inch pie plate with cooking spray.
- In a large bowl, combine shredded zucchini, chopped shallots, and chives. Stir in shredded mozzarella and grated Parmesan cheese.10 oz zucchini
- In a separate medium bowl, whisk together flour and baking powder.10 oz zucchini
- In another bowl, whisk together milk, olive oil, beaten eggs, kosher salt, and black pepper.10 oz zucchini
- Pour the wet ingredients into the dry ingredients and whisk until just combined.
- Gently pour the batter over the zucchini and cheese mixture. Stir until everything is nicely distributed.
- Pour the mixture into the prepared pie plate and spread evenly.10 oz zucchini
- Bake for 30-35 minutes, or until golden brown and the center is set.
- Let cool in the pie plate for 5-10 minutes before slicing and serving.
Notes
Ensure zucchini is squeezed very dry for a non-soggy pie. Do not overmix the batter. Can be made gluten-free with a GF flour blend.