Magic Crustless Zucchini & Cheese Pie
Ingredients
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3 cups Zucchini (shredded or grated)
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1 cup All-purpose flour (or almond flour for a low-carb version)
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1 cup Shredded Mozzarella or Cheddar cheese
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½ cup Grated Parmesan cheese
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½ cup Onion (finely chopped)
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4 Large eggs (beaten)
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½ cup Vegetable oil (or melted butter)
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1 tsp Baking powder
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½ tsp Salt
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¼ tsp Black pepper
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Optional: 2 tbsp fresh parsley or green onions (chopped)
Step-by-Step Instructions
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Prep the Zucchini: Grate your zucchini using a box grater. This is the most important part: squeeze the shredded zucchini firmly with your hands or a clean kitchen towel to remove as much excess water as possible. This prevents the pie from becoming soggy.
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Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13 inch glass baking dish (like the one in your photo) with oil or butter.
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Mix the Batter: In a large mixing bowl, combine the beaten eggs, oil, chopped onions, and herbs. Stir in the flour, baking powder, salt, and pepper until you have a smooth, thick batter.
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Fold in Solids: Fold the squeezed zucchini and about ¾ of your cheese into the batter. Mix until the zucchini is evenly coated.
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Assemble: Pour the mixture into your prepared baking dish. Use a spatula to spread it out evenly to the edges. Sprinkle the remaining cheese over the top to create that golden, bubbly crust seen in the second picture.
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Bake: Place in the center of the oven and bake for 30–35 minutes.
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Brown the Top: If you want it extra crispy like the photo, you can turn on the broiler for the last 2–3 minutes of baking until the cheese turns deep golden brown.
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Rest and Serve: Let the pie sit for 10 minutes before slicing. This allows the internal structure to set so you get clean, beautiful squares when you cut into it.
Why this works
The baking powder and flour react with the eggs to create a light, cake-like texture that holds the zucchini and melted cheese together. It’s a great way to sneak vegetables onto the table!
Magic Crustless Zucchini & Cheese Pie
Ingredients
-
3 cups Zucchini (shredded or grated)
-
1 cup All-purpose flour (or almond flour for a low-carb version)
-
1 cup Shredded Mozzarella or Cheddar cheese
-
½ cup Grated Parmesan cheese
-
½ cup Onion (finely chopped)
-
4 Large eggs (beaten)
-
½ cup Vegetable oil (or melted butter)
-
1 tsp Baking powder
-
½ tsp Salt
-
¼ tsp Black pepper
-
Optional: 2 tbsp fresh parsley or green onions (chopped)
Step-by-Step Instructions
-
Prep the Zucchini: Grate your zucchini using a box grater. This is the most important part: squeeze the shredded zucchini firmly with your hands or a clean kitchen towel to remove as much excess water as possible. This prevents the pie from becoming soggy.
-
Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13 inch glass baking dish (like the one in your photo) with oil or butter.
-
Mix the Batter: In a large mixing bowl, combine the beaten eggs, oil, chopped onions, and herbs. Stir in the flour, baking powder, salt, and pepper until you have a smooth, thick batter.
-
Fold in Solids: Fold the squeezed zucchini and about ¾ of your cheese into the batter. Mix until the zucchini is evenly coated.
-
Assemble: Pour the mixture into your prepared baking dish. Use a spatula to spread it out evenly to the edges. Sprinkle the remaining cheese over the top to create that golden, bubbly crust seen in the second picture.
-
Bake: Place in the center of the oven and bake for 30–35 minutes.
-
Brown the Top: If you want it extra crispy like the photo, you can turn on the broiler for the last 2–3 minutes of baking until the cheese turns deep golden brown.
-
Rest and Serve: Let the pie sit for 10 minutes before slicing. This allows the internal structure to set so you get clean, beautiful squares when you cut into it.
Why this works
The baking powder and flour react with the eggs to create a light, cake-like texture that holds the zucchini and melted cheese together. It’s a great way to sneak vegetables onto the table!