Crustless Zucchini Pie: The Perfect Make-Ahead Dish

When the weather gets warmer, I like to spend more time outdoors and less time prepping dinner. This recipe for crustless zucchini pie is a perfect make-ahead dish that reheats beautifully. Similar to a quiche and loaded with veggies, it can be served with a salad for a wonderful meatless meal, or as a delicious side dish with chicken, steak or seafood.

Crustless zucchini pie is vegetarian and easily adapted to be gluten-free. My inspiration for this recipe came from the “Impossible Pie” recipes I’d see printed on boxes of Bisquick when I was growing up. Those pies were crustless, but the addition of the baking mix created a texture that was firm enough to be sliced and served like a traditional wedge of pie.

My updated, homemade version relies on all-purpose flour (gluten-free, if preferred) and baking powder instead of the boxed mix.

Zucchini is low in fat, calories and sodium, and high in fiber. It’s a good source of vitamins A, C and B6 (which helps regulate blood sugar) and contains minerals and antioxidants, as well as compounds that can boost eye health and help prevent cancer.

Crustless Zucchini Pie

INGREDIENTS

• 2 cups lightly packed shredded zucchini (10 ounces before squeezing out liquid)
• ⅓ cup finely chopped yellow onion (may substitute shallots)
• ¼ cup minced fresh chives
• ¾ cup (3 ounces) shredded sharp cheddar cheese (could substitute an Italian blend or your favorite shredded cheese)
• 2 large eggs
• ½ cup all-purpose flour (may use a cup-for-cup gluten-free mix)
• 1 teaspoon baking powder
• ¾ teaspoon kosher salt and fresh cracked pepper to taste (I use about ¼ teaspoon pepper)
• ⅔ cup milk (nonfat or 2%)
• 2 tablespoons grated Parmesan cheese
• Optional: 1 small tomato

DIRECTIONS

1. Preheat the oven to 400°F, and grease or lightly spray a 9-inch pie dish. (A 9-inch round cake pan or 8-inch square baking dish could also be used.)
2. In a clean tea towel, squeeze the shredded zucchini to remove the excess moisture. Add the zucchini to a mixing bowl, followed by the onions, chives and cheese.
3. Using a fork, whisk in the eggs. Then sprinkle the flour, baking powder, salt and pepper overtop, and stir to incorporate. Finally, stir in the milk.
4. If using, thinly slice the tomato, discarding any clumps of seeds, and arrange the slices in an even layer over the bottom of the prepared baking dish. (You can cut the slices in half to more evenly cover the surface, but some gaps are fine.) Pour the filling into the baking dish and sprinkle the Parmesan cheese evenly over the top.
5. Bake 30–35 minutes or until the center is cooked through and the surface is deeply golden. Let the pie stand for 5–10 minutes before serving.

NOTES:

• Leftovers may be cooled, covered and refrigerated for 4–5 days. Thanks to all the natural moisture, leftovers reheat nicely in a 325°F to 350°F oven. I think it tastes better the second time around; the flavors have time to meld and the second stint in the oven creates crispier edges.
• The last time I made this dish, which stealthily incorporates a hearty dose of vegetables, I served it with some Homemade Breakfast Sausage that I had in the freezer. My husband declared it “a perfect combination.” If you’d enjoy the flavor of a little meat in the pie, some slivered ham or cooked and crumbled bacon or sausage would also work well.
• Try experimenting with other cheeses or herbs. I frequently reach for sharp cheddar, but an Italian blend would work equally well. For a mild option, shredded mozzarella would be tasty. As for the herbs, chives provide fresh background flavor, but basil and parsley, and perhaps even a small amount of oregano and/or thyme, would complement nicely, too.
• Instead of zucchini, steamed or frozen and thawed broccoli or spinach work well (remember to squeeze out any excess moisture before adding).