Crustless Zucchini Pie

For the record, my husband says that this is not a pie because it doesn’t have a crust.  Pies must 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.

Call this whatever you like.  I’ve been calling it “the zucchini thing.” It’s a technical term.  Hey, whatever works, right?  My husband knows what I’m talking about and he doesn’t get to complain about me calling it a pie.

I’ve been thoroughly enjoying this zucchini thing all week for lunch with a small side salad.  It’s SO good and I don’t feel one ounce of guilt because it’s reasonably low in calories.  If you’re looking for a great way to get more veggies in, then this is it.  It’s mostly made up vegetables but you wouldn’t know it.  Trickery.  😉

Crustless Zucchini Pie Recipe
(About 4 o 8 servings)


  • 1 to 2 zucchini, shredded (equivalent to 10 ounces)
  • 1 shallot, finely chopped
  • 1/8 cup chopped fresh chives
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup flour (I used all-purposed flour.)
  • 1 teaspoon baking powder
  • 2/3 cup milk (I used 1%.)
  • 1 teaspoon olive oil
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese


  1. Preheat the oven to 400 degrees F. Grease a 9 inch pie pan and set it aside. I used an Emile Henry ceramic pie dish.
  2. Lay the grated zucchini in between paper towels and gently press down to remove as much water as possible.
  3. In a big bowl, add the shredded zucchini, finely chopped shallot, chopped chives, and shredded mozzarella cheese, and mix everything together. Set this bowl aside.
  4. In a medium bowl, add the flour and baking powder and mix it together. These are the dry ingredients… at least for the moment.
  5. Add into the bowl of dry ingredients, the milk, oil, eggs, salt and pepper and mix everything together until all the lumps of flour are gone. I found a whisk helpful for the mixing.
  6. Add the flour mixture into the big bowl (of zucchini mixture) and stir everything together.
  7. Pour the mixture into the prepared pie pan.
  8. Sprinkle the Parmesan cheese on top.
  9. Bake it in the preheated oven for 30 to 35 minutes or until a tester inserted comes out clean. (Mine took 30 minutes in my oven.)
  10. Let it stand for at least 15 minutes before cutting into it.

Adapted from: Skinnytaste

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