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.