Crustless Zucchini Pie
This crustless zucchini pie is a delicious and easy-to-make savory pie dish perfect for breakfast, lunch, or dinner. It also makes for a great grab-and-go breakfast or snack, or a lovely appetizer for company. Packed with flavor from the fresh zucchini, cheese, and various herbs and spices, making it a great way to showcase the flavors of summer. There is an abundance of zucchini around right now so this no crust zucchini pie is on repeat.
Crustless Pie Or Quiche?
I guess you could call this recipe a crustless quiche. But, it’s loaded with zucchini and cheese and way less eggs than a quiche so I chose to call it a crustless pie. It is basically a zucchini phyllo pie or Kolokithopita without the phyllo. So basically the filling but with some flour to help bind and make it sliceable.
Crustless Zucchini Pie Recipe Ingredients
- ZUCCHINI: Freshly grated zucchini is best. I grate it coarse not super fine. You will need 3 medium size zucchini or grated apporx 3 cups.
- SALT: This is to flavor the dish but it is also used to help draw out moisture from the zucchini.
- BAKING POWDER: For a bit of lift and leavening.
- FLOUR: I used plain all purpose flour but you can also use gluten free 1:1 flour if you prefer a gluten free version.
- YOGURT: Adds richness and moisture to the batter.
- EGGS: You will only need 2 eggs for this pie for binding
- SCALLIONS: They add really nice fresh flavor to the pie
- OLIVE OIL: I use extra virgin olive oil and it adds richness to the pie.
- FRESH HERBS & SPICES: I use a combination of fresh herbs and spices in this recipe. For fresh herbs I use fresh dill and fresh mint. But you can use any fresh herbs you like - like fresh parsley or even fresh basil.
- CHEESE: There is a variety of different cheeses in this casserole. I always use feta and parmesan cheese. You can use shredded mozzarella cheese, cheddar cheese, or goat gouda, and sheep or goat’s milk feta cheese or vegan feta, or pecorino.
- VARIATIONS: You can experiment with other vegetables or seasonings in this recipe. Just make sure the veggies are cooked first. Some ideas include: broccoli, cauliflower, roasted red peppers, olives, bacon, ham, and mushrooms. For more flavor you could also add in ½ teaspoon dried garlic or 1 minced fresh garlic clove.
How To Make Crustless Zucchini Pie
- Prepare Zucchini: Shred or coarse grate zucchini, then salt and let sit for 15 min to allow salt to draw out excess moisture from zuchhini. Then use a clean dish cloth or cheese cloth to squeeze out all the excess moisture.
- Whisk Dry Ingredients: Whisk together the flour and baking powder.
- Combine Remaining Ingredients: In a large mixing bowl combine the zucchini, yogurt, herbs, spices, eggs, cheeses, and olive oil.
- Bake: Transfer batter to prepared pan, smooth top, drizzle with olive oil and sprinkle remaining cheese on top. Bake until golden.
- Cool: Cool for 10-20 min out of the oven, slice and enjoy.
No Crust Greek Zucchini Pie Storage, Make Ahead & Freezing:
- STORAGE: Wrap and STORE any leftovers in an airtight container for up to 3 days. REHEAT single servings in the microwave in 30-second increments until warmed through, approximately 60-90 seconds total.
- MAKE AHEAD: To prep in advance, you can make the recipe up until the point of baking, cover and refrigerate, and bake the following day.
- FREEZING: You can freeze a crustless quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. If you want to freeze it in single-servings, wrap them up individually or flash freeze individual slices on a baking sheet before you place them in a freezer-safe bag.
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Recipe
Servings: 6
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
- 3 medium zucchini, coarsely shredded (approx 3 cups)
- 1 teaspoon salt + ¼ teaspoon, divided
- 1 teaspoon baking powder
- ¾ cup all purpose flour
- ¼ teaspoon ground black pepper
- ¼ teaspoon Oregano
- 2 tablespoons finely chopped dill
- 2 tablespoons chopped mint
- ¼ cup finely chopped green onion
- 2 eggs
- ½ cup Greek yogurt
- ½ cup feta cheese crumbled in big pieces
- ½ cup Parmesan cheese, plus 2 tablespoons divided
- 3 tablespoons olive oil + more for drizzling
Directions
- Preheat oven to 350°F and grease 8x8 pan with olive oil.
- In a mixing bowl add the shredded zucchini and toss with 1 teaspoon of the salt and set aside for 15 minutes. After 15 minutes, squeeze out any excess liquid from the zucchini using a clean dish cloth or cheesecloth. Once drained add zucchini to a large mixing bowl.
- In a small bowl whisk together the flour and baking powder. Set aside
- To the large bowl with the drained zucchini add green onions, mint, dill, yogurt, eggs, 3 tablespoons of the olive oil, ¼ tsp salt, pepper, oregano, feta, and half cup of the Parmesan cheese. Stir well to combine
- Add the flour mixture and stir until no traces of flour remain in batter.
- Empty batter into prepared pan and spread out evenly. Drizzle a little extra olive oil on top of batter and sprinkle over remaining Parmesan cheese. (I pressed in a few slices of zucchini rounds but that is only decorative and not necessary)
- Transfer pan to preheated oven and bake for 30 minutes or until top and edges are nice and golden brown
- Once cooked let it cool for 10-20 minutes before slicing and serving.
Recipe Notes
- You can also make this recipe in muffin cups. The cook time will be less though. I would start checking them at the 20 minute mark.
- To double this recipe, use a 13 x 9 -inch baking dish.
- This recipe can also be made in a 9-inch round pan or pie plate/pie dish.
