Crustless Zucchini Pie
A savory crustless zucchini pie featuring cheesy, egg-based filling with onions and herbs, perfect for a comforting vegetarian meal or brunch option.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine chopped onion, vegetable oil, grated Parmesan cheese, beaten eggs, and parsley.
- Stir in grated zucchini, Bisquick, and shredded Mozzarella cheese until well mixed.
- Pour the mixture into two greased 9-inch pie plates.
- Bake for 35 minutes or until golden brown.
Tips & Substitutions
For added flavor, consider sautéing the chopped onion in a bit of olive oil before mixing it into the batter. If you don't have Bisquick, you can use an equal amount of all-purpose flour combined with a teaspoon of baking powder. Feel free to add herbs like thyme or basil for extra taste. This pie can also be made with yellow squash or a mix of both for variety.
Serving Suggestions
This Crustless Zucchini Pie is delicious on its own but pairs beautifully with a fresh garden salad or a side of roasted vegetables. For a heartier meal, serve it alongside grilled chicken or fish. You can also cut it into smaller pieces for a delightful appetizer or brunch option. Consider serving it with a dollop of sour cream or yogurt on top for added creaminess.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30-45 seconds, or warm in a preheated oven at 350°F for about 10-15 minutes until heated through. This pie can also be enjoyed cold, making it a great option for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of Crustless Zucchini Pie contains roughly 557 calories, with 39g protein, 57g carbohydrates, and 27g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (155% of the Daily Value), and dietary fiber (106% of the Daily Value). Note that it is relatively high in sodium, at 830mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it thoroughly to remove excess moisture. This prevents the pie from becoming too watery. Grating fresh zucchini is ideal, but frozen can work in a pinch if properly prepared.
How can I make this pie gluten-free?
To make this Crustless Zucchini Pie gluten-free, substitute Bisquick with a gluten-free baking mix or use almond flour along with a teaspoon of baking powder. Ensure that the grated cheese and other ingredients are also labeled gluten-free to maintain the integrity of the dish.
Can I add other vegetables to the pie?
Absolutely! You can incorporate other vegetables such as bell peppers, spinach, or mushrooms to enhance the flavor and nutrition of the pie. Just be sure to finely chop and sauté any additional veggies to reduce moisture and ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).