Best 3 Crust Less Summer Zucchini Pie Recipes

Calling all zucchini enthusiasts! This delectable crustless summer zucchini pie is a symphony of flavors, textures, and vibrant colors. Featuring a medley of fresh zucchini, aromatic herbs, and a symphony of cheeses, this savory pie offers a delightful balance of flavors in every bite.

Indulge in the classic zucchini pie, a timeless recipe that showcases the natural sweetness of zucchini, complemented by a medley of herbs and a hint of onion. For a more indulgent experience, try the zucchini parmesan pie, where the zucchini slices are coated in crispy parmesan cheese before being baked to perfection. And if you're seeking a vegetarian twist, the zucchini feta pie is an absolute delight, combining tangy feta cheese with zucchini and a touch of dill.

Each recipe provides step-by-step instructions, ensuring that even novice bakers can recreate these culinary wonders with ease. So, prepare to tantalize your taste buds and embark on a culinary journey with this versatile vegetable. Whether you're hosting a summer gathering or seeking a comforting meal, these crustless summer zucchini pies are guaranteed to impress.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

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

Ingredients

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

CRUST-LESS SUMMER ZUCCHINI PIE RECIPE - (4.4/5)

Crust-less Summer Zucchini Pie Recipe - (4.4/5) image

Provided by Jomamma

Number Of Ingredients 13

Ingredients

10 oz shredded zucchini, all liquid squeezed out
1/2 cup shallots, chopped
1/4 chopped fresh chives
1/2 cup part skim mozzarella
2 tbsp grated parmesan cheese
1/2 cup white whole wheat flour (King Aurthur)
1 tsp baking powder
2/3 cup fat free milk
1 tsp olive oil
2 large eggs, beaten
1/2 tsp kosher salt
fresh cracked pepper to taste
cooking spray

Steps:

Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto. Combine zucchini, shallots, chives, 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.

Tips:

Choose fresh and tender zucchini. This will ensure that your pie has a delicate flavor and texture.
Grate the zucchini coarsely. This will help it release its moisture and cook evenly.
Use a well-seasoned cast iron skillet. This will help the pie cook evenly and develop a golden brown crust.
Don't overcook the pie. Zucchini is a delicate vegetable and can easily become mushy if overcooked.
Serve the pie warm or at room temperature. It can be enjoyed as a main course or side dish.

Conclusion:

This crust-less summer zucchini pie is a delicious and easy-to-make dish that is perfect for a summer meal. It is packed with fresh zucchini, cheese, and herbs, and has a golden brown crust. With its simple ingredients and easy-to-follow instructions, this pie is sure to be a hit with your family and friends. So next time you are looking for a quick and easy summer meal, give this crust-less summer zucchini pie a try. You won't be disappointed!