Delicious Crustless Zucchini Pie

By , September 12, 2010

This is another favorite zucchini recipe of mine, and right now is the perfect time to make it, with fresh basil and massive amounts of zucchini coming out of the garden. It’s an easy one-dish wonder, and I love to eat it any time of day — leftovers are great for breakfast! I also like to freeze slices of the pie and pull them out in mid-winter for a nice treat.

Zucchini Pie

3 cups grated zucchini

1 small onion, chopped

1 cup whole wheat flour

1 cup grated provolone or mozzarella cheese

3 eggs, beaten

1/4 cup olive oil

1/4 cup grated parmesan cheese

2 Tbsp fresh basil, chopped (use more if you like!)

1 tsp baking powder

1 tsp salt

1/2 tsp black pepper

Preheat oven to 350 degrees. Toss everything into a large bowl and mix it up well! Pour into an oiled, 10″ round pie plate (or similar baking vessel, like an 8″x8″ pan). Bake 45 to 50 minutes or until golden brown and a butter knife inserted into the middle comes out clean. Cool 10-15 minutes before slicing.

So easy! Enjoy!

3 Responses to “Delicious Crustless Zucchini Pie”

  1. Deborah says:

    Just made and had this for dinner, it was AMAZING. Next time I might serve it at breakfast with a spicy breakfast sausage on the side.

  2. Lindsey says:

    Oh YAY Deborah, I’m so glad you loved it as much as I love it. It’s excellent for breakfast too… and I love your idea of serving it with breakfast sausage. Yum!

  3. Josefina from Barcelona says:


    This sounds just great I am going to try it ¡¡¡ promise !!!


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