Best 6 Crustless Zucchini Pie Recipes

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If you're looking for a delicious and healthy way to use up your summer zucchini, look no further than crustless zucchini pie. This easy-to-make dish is packed with flavor and nutrition. With its creamy custard filling, tender zucchini, and crispy cheese topping, it's a perfect meal for any occasion. Whether you're feeding a crowd or just looking for a quick and easy weeknight dinner, crustless zucchini pie is sure to please everyone at the table.

Let's cook with our recipes!

CRUSTLESS ZUCCHINI PIE



Crustless Zucchini Pie image

Peggy Gandy of South Amboy, New Jersey makes the most of her zucchini harvest by baking this crowd-pleasing entree. The golden-brown pies slice so beautifully you can serve them to company! At 31 cents a serving, they're great for entertaining on a budget.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 pies.

Number Of Ingredients 8

1 large onion, finely chopped
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
4 large eggs, beaten
1 tablespoon minced fresh parsley
3 cups grated zucchini
1 cup biscuit/baking mix
1 cup shredded cheddar cheese

Steps:

  • In a bowl, combine the first five ingredients. Stir in the zucchini, biscuit mix and cheese. Pour into two greased 9-in. pie plates. Bake at 350° for 35 minutes or until golden brown.

Nutrition Facts : Calories 204 calories, Fat 16g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 267mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

ZUCCHINI PIE



Zucchini Pie image

This is a recipe my grandmother used to make at family gatherings. She was a great cook and has passed on now but we still manage to keep her recipe alive!

Provided by IMTHECOOKSTER

Categories     Breakfast and Brunch     Eggs     Quiche

Time 50m

Yield 8

Number Of Ingredients 9

3 cups zucchini, diced
1 onion, chopped
4 eggs, beaten
1 cup buttermilk baking mix
½ cup vegetable oil
½ cup grated Parmesan cheese
½ teaspoon dried marjoram
1 teaspoon chopped parsley, or to taste
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6-inch pan or a 12-inch pie plate.
  • In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
  • Bake for 30 minutes, or until lightly brown.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 14.1 g, Cholesterol 97.4 mg, Fat 18 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 3.5 g, Sodium 405.4 mg, Sugar 2.2 g

ZUCCHINI ONION PIE



Zucchini Onion Pie image

We get a lot of zucchini when it's in season. This is a good and different way to use the excess. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

3 eggs
1 cup grated Parmesan cheese
1/2 cup canola oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups sliced zucchini
1 cup biscuit/baking mix
1 small onion, chopped

Steps:

  • In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned.

Nutrition Facts : Calories 353 calories, Fat 27g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 627mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

CRUSTLESS ZUCCHINI PIE



Crustless Zucchini Pie image

Got this from my sister-in-law. It's good either warm or cold. Can be cut in smaller pieces and served as an appetizer, or just serve with a salad for a complete meal.

Provided by Skooch

Categories     Lunch/Snacks

Time 50m

Yield 2 Pies, 12 serving(s)

Number Of Ingredients 8

1 large onion, finely chopped
1/2 cup vegetable oil
1/2 cup grated parmesan cheese
4 eggs, beaten
1 tablespoon minced fresh parsley
3 cups grated zucchini
1 cup biscuit mix
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl, combine the first 5 ingredients.
  • Stir in the zucchini, biscuit mix and cheese.
  • Pour into two greased 9-inch pie plates.
  • Bake for 35 minutes or until golden brown.

Nutrition Facts : Calories 213.8, Fat 16.7, SaturatedFat 4.8, Cholesterol 84.2, Sodium 276.8, Carbohydrate 9.1, Fiber 0.7, Sugar 2.5, Protein 7.3

CRUSTLESS ZUCCHINI AND FETA PIE



Crustless Zucchini and Feta Pie image

Here's an amazing vegetable-based pie without a crust. Easy to prep, yummy, and filling to eat.

Provided by D Kitchen

Time 2h

Yield 6

Number Of Ingredients 12

4 medium zucchini
¾ teaspoon salt, divided
2 large eggs
1 cup plain nonfat Greek yogurt
⅓ cup extra-virgin olive oil
1 cup self-rising flour
1 teaspoon extra-virgin olive oil
4 tablespoons bread crumbs, divided
1 medium red bell pepper, chopped
½ medium onion, chopped
½ teaspoon ground black pepper
7 ounces crumbled feta cheese

Steps:

  • Grate zucchini using the largest holes of a box grater. Place in a colander, sprinkle with 1/2 teaspoon salt, and let drain for 30 minutes.
  • Meanwhile, whisk eggs in a large bowl. Whisk in Greek yogurt and 1/3 cup olive oil. Add flour and whisk until well combined.
  • Preheat the oven to 350 degrees F (175 degrees C). Brush a 12-inch round baking pan with 1 teaspoon olive oil and sprinkle 1/2 of the bread crumbs over the bottom.
  • Place zucchini in a cheesecloth or kitchen towel; bring the ends together and twist to squeeze out as much liquid as possible.
  • Transfer zucchini to the bowl with the egg-flour mixture. Add bell pepper, onion, black pepper, remaining 1/4 teaspoon salt, and but 2 tablespoons crumbled feta; mix well. Use a spatula to spread mixture into an even layer in the prepared pan. Sprinkle remaining feta over top, followed by remaining bread crumbs.
  • Bake in the preheated oven until pie is set and top is golden brown, about 1 hour. Remove from the oven and cool 20 minutes before cutting.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 28.2 g, Cholesterol 91.4 mg, Fat 22.7 g, Fiber 2.8 g, Protein 14.6 g, SaturatedFat 7.5 g, Sodium 1008.4 mg, Sugar 6.8 g

NO CRUST ZUCCHINI PIE



No Crust Zucchini Pie image

This came from a Bisquick box in 1983 and I make it over and over again and my family loves it till today. A quick and easy lunch or as an appetizer, you'll love this as well.

Provided by Gingerbee

Categories     Lunch/Snacks

Time 1h5m

Yield 1 14" pan, 8 serving(s)

Number Of Ingredients 11

3 cups grated zucchini
1 cup Bisquick
1/2 cup canola oil
4 eggs (beaten)
1/2 cup chopped onion
3/4 cup parmesan cheese (grated)
1 cup mozzarella cheese (grated)
3 tablespoons parsley (chopped)
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder

Steps:

  • In a large mixing bowl, grate zucchini; set aside.
  • Combine Bisquick, oil, eggs and mix well.
  • Add zucchini, onion, cheeses, parsley, salt and pepper.
  • Pour zucchini batter into a greased 9" x 14" baking pan, then place fresh tomato slices on top; sprinkle with more mozzarella before placing in oven.
  • Preheat oven to 350 degrees and bake for 45 minutes.
  • Center will be slightly firm to the touch and color will be light golden in color.
  • Note: I've cut the prep-time by placing all the ingredients (not zucchini) in the food processor and then mixing in the zucchini at the last before placing in the baking pan.

Nutrition Facts : Calories 316.5, Fat 24.3, SaturatedFat 5.8, Cholesterol 125.4, Sodium 754, Carbohydrate 13.2, Fiber 1, Sugar 3.5, Protein 11.8

Tips:

  • Choose the right zucchini: Look for small to medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are too large or have blemishes, as they may be bitter.
  • Use a sharp grater: A sharp grater will help you create thin, even zucchini shreds that will cook evenly. If you don't have a sharp grater, you can use a food processor fitted with a grating blade.
  • Squeeze out the excess moisture from the zucchini: This will help prevent the pie from being too watery. You can do this by placing the grated zucchini in a colander and pressing down on it with a spoon or your hands.
  • Don't overmix the batter: Overmixing the batter can make the pie tough. Mix the ingredients just until they are combined.
  • Bake the pie until the top is golden brown and a toothpick inserted into the center comes out clean: This usually takes about 45-50 minutes.

Conclusion:

Crustless zucchini pie is a delicious and easy-to-make dish that is perfect for summer. It is a great way to use up fresh zucchini and it is also a healthy and satisfying meal. With its simple ingredients and quick preparation time, this pie is sure to become a family favorite.

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