Health Blog

Health and Wellness.

03 Jun

CRUSTLESS SUMMER ZUCCHINI PIE

By: Sandie Flynn Buller

Crustless Summer Zucchini Pie is a simple light pie made with zucchini, mozzarella, and parmesan cheese! Yum! And Oh Wait – it’s Healthy too!

If you’re like me, you’re zucchini starts producing faster in your garden than you can cook it up. This is a tasty way to use up all your zucchini NOW while your zucchini is producing and freeze it to EAT LATER when you are not being inundated with summer veggies!

For the record, my daughter says that this is not a pie because it doesn’t have a crust.  This is sort of like a quiche.  However, quiches are mostly made of eggs and this “pie” only has two eggs in it.  I’ve made a variety of quiches and this one is lighter than any others.

This simple yet deliciously light pie makes a wonderful side or main dish that you could serve for brunch or lunch. I promise it will even have “zucchini-haters” converted to “zucchini-lovers” and have people coming back for seconds!

WHY DO I LOVE THIS ZUCCHINI CRUSTLESS PIE SO MUCH?

  • SUPER Simple
  • SUPER Healthy
  • It can be made gluten-free and chock-full of healthy zucchini
  • It’s versatile and can add lots of additional summer veggies to it
  • It can be made ahead of time and then reheated
  • BECAUSE IT IS ABSOLUTELY DELICIOUS!!

CRUSTLESS SUMMER ZUCCHINI PIE

PREP TIME: 15 mins COOK TIME: 30 mins YIELD: 6 servings

INGREDIENTS

  • 10 oz shredded zucchini, all liquid squeezed out
  • 1/2 cup shallots, chopped
  • 1/4 cup chopped fresh green onions
  • 1/2 cup part skim mozzarella
  • 2 tbsp grated parmesan cheese
  • 1/2 cup white whole wheat flour, or gluten free flour mix
  • 1 tsp baking powder
  • 2/3 cup fat free milk
  • 1 tsp olive oil
  • 2 large eggs, beaten
  • 1/2 tsp salt
  • fresh cracked pepper to taste

INSTRUCTIONS

  • Preheat oven to 400°. Lightly spray a pie dish with cooking spray.
  • Combine zucchini, shallots, green onions, and mozzarella cheese in a bowl.
  • Sift flour and baking powder in a medium bowl.
  • Add remaining ingredients to the bowl and blend well.
  • Combine with zucchini mixture and pour it into the pie dish.
  • Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.
  • Let it stand at least 5 minutes before serving.

ZUCCHINI PIE TIPS:

  • You’ll need ten ounces (about two cups from two or three zucchini) of zucchini before the liquid is squeezed out.
  • To save time shredding the zucchini, just throw it in the food processor.
  • It’s super important to get all the liquid out of the zucchini before making the pie. Put the zucchini in a strainer over a bowl and sprinkle with a little salt. Let sit for about 15 minutes to draw out the liquid. Then, put the zucchini in a cheesecloth or dish towel, and give it a good squeeze to get out all the moisture.
  • You can refrigerate the zucchini pie for up to four days. Leftovers are great reheated for lunch.
  • You can freeze after cooking to serve and reheat another time. Leftovers can also be frozen. Just wrap tightly with plastic and store in the freezer for up to three months. To reheat, thaw overnight in the refrigerator and heat in the oven or microwave.
  • Add around 8oz of grilled chicken or ham to make it a one dish meal.
  • Add additional vegetables like bell pepper, squash, artichoke hearts, mushrooms, spinach or broccoli.
  • If you want to add any vegetable that has high water content, such as spinach or mushrooms, make sure you cook the vegetables BEFORE to remove any excess water.
  • If you don’t have any white whole wheat flour, you can use all purpose.
  • To make a gluten-free zucchini pie, swap the flour for a gluten-free blend, 1:1.
  • Swap the mozzarella for Swiss or Asiago and the Parmesan for Pecorino Romano or feta.
  • If you don’t have shallots, use red or yellow onions, and if no chives, sub with green onions.
  • Flavor the pie with dry or fresh herbs like basil or oregano.
  • Season with garlic powder or fresh garlic.
  • You can double the recipe and bake in a 9” x 13” baking dish, or for smaller servings, bake the zucchini mixture in a muffin tin. Just make sure to adjust the baking time.

Hope you and your family enjoy this Crustless Summer Zucchini Pie as much as me and mine!

To Your Good Health! Eat Well! Live Well!

Join the Conversation

2 Comments

    1. It is Ryan! Check out our other healthy recipes on our blog under recipes. There is a chocolate zucchini bread that is great too!

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