zucchini pie
Crustless Summer Zucchini Pie is a savory dish made with shredded zucchini, shallots, mozzarella, and Parmesan cheese baked to perfection without a crust. Light, flavorful, and ideal for brunch, breakfast, or a side dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 10 oz zucchini shredded, all liquid squeezed out
- 0.5 cup shallots chopped
- 0.25 cup fresh chives chopped
- 0.5 cup part-skim mozzarella cheese
- 2 tbsp Parmesan cheese grated
- 0.5 cup white whole wheat flour King Arthur or all-purpose, or gluten-free flour mix
- 1 tsp baking powder
- 0.67 cup fat-free milk
- 1 tsp olive oil
- 2 large eggs eggs beaten
- 0.5 tsp kosher salt
- black pepper to taste
- cooking spray to lightly grease pie dish
Instructions
Preparation Steps
- Preheat oven to 400°F. Lightly spray a pie dish with cooking spray.
- Combine shredded zucchini, chopped shallots, chopped chives, and mozzarella cheese in a large bowl.
- In a separate bowl, sift together the flour and baking powder.
- Add fat-free milk, olive oil, beaten eggs, kosher salt, and black pepper to the flour mixture and blend well.
- Combine the wet mixture with the zucchini mixture and stir until evenly combined. Pour into the prepared pie dish.
- Sprinkle grated Parmesan cheese on top. Bake for 30 to 35 minutes or until a knife inserted into the center comes out clean.
- Let the pie stand for at least 5 minutes before slicing and serving.
Notes
This crustless zucchini pie is versatile and can be enjoyed warm or at room temperature. Try adding herbs like basil or oregano for a flavor twist.