Crustless Zucchini Pie
Delightfully simple and packed with wholesome flavor, this Crustless Zucchini Pie is the perfect solution for a quick, healthy, and satisfying meal. Combining fresh grated zucchini with a creamy blend of eggs, Parmesan, mozzarella, and a hint of garlic, this savory dish captures the essence of comfort food without the fuss of a crust. Enhanced with fresh parsley and a touch of baking powder for a light yet hearty texture, it’s a low-carb, cheesy delight that’s ready in under an hour. Ideal for breakfast, lunch, or a light dinner, this versatile pie can be served warm or at room temperature, making it a fantastic option for meal prep or casual gatherings. Whether you’re looking for a gluten-free alternative or simply need a foolproof dish the whole family will love, this Crustless Zucchini Pie is sure to become a new favorite!
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Recipe Information
Ingredients
- 3 medium zucchini
- 4 large eggs
- 0.5 cups all-purpose flour
- 0.5 cups grated Parmesan cheese
- 1 cups shredded mozzarella cheese
- 0.25 cups milk
- 2 garlic cloves, minced
- 1 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoons baking powder
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking dish with cooking spray or olive oil and set aside.
Wash and dry the zucchinis. Trim the ends and grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much water as possible. This ensures the pie doesn't become too watery.
In a large mixing bowl, whisk together the eggs, milk, olive oil, and minced garlic until fully combined.
In a separate bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually add the dry ingredients to the egg mixture, mixing until smooth.
Stir in the grated zucchini, Parmesan cheese, mozzarella cheese, and chopped parsley. Mix well to evenly distribute all ingredients.
Pour the zucchini mixture into the prepared pie dish and spread it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the pie from the oven and let it cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 8982 mg | 391% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 44.8 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1564 mg | 120% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1820 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
