Easy Crustless Zucchini Pie recipe made with 7 simple ingredients including sweet summer zucchinis. This light and creamy pie is perfect for breakfast, brunch, or dinner!
Table of Contents
What Is Crustless Zucchini Pie?
Light and summary crustless zucchini pie is a healthier version of a traditional quiche or frittata without the pie crust. With this recipe you can skip the extra calories and flaky crust, and enjoy a nutritious pie that’s low carb and packed with zucchini!
This zucchini pie recipe is an old recipe of mine that I am bringing back with some minor adjustments. It is juicy with a distinct taste of corn baked in flavorful sauce and cheese. Just like enchiladas but much easier.
Ingredients for Zucchini Pie
The ingredients of crustless zucchini pie are very basic, you likely have most in your kitchen or garden right now.
- Eggs: 5 large eggs. You can use room temperature eggs or cold eggs.
- Shredded zucchini: Use up those garden zucchinis! You’ll need 3 cups with no liquid, I used 3 medium zucchinis.
- Corn tortillas: This healthy zucchini pie uses chopped corn tortillas that are gluten-free and full of fiber.
- Cheese: Adds a pop of flavor. I used Tex Mex shredded cheese this time but cheddar cheese works great too.
- Sauce: You can use marinara sauce or enchilada sauce.
- Diced green chilies: For a touch of spice.
- Herbs: Fresh herbs add the best flavor. Use fresh parsley or fresh cilantro.
- Cooking spray: I use Misto, but you can use whatever you have on hand.
How to Make Crustless Zucchini Pie
I love the mixing and dumping part of this crustless zucchini pie recipe! Here is a quick overview with photos, you’ll find a full recipe card below.
- Prep: Preheat oven to 375 F and spray a 9″ baking dish with cooking spray.
- Combine ingredients: Add eggs to a large bowl and whisk. Then add zucchini, tortillas, 1 1/2 cups cheese, marinara sauce, green chilies and parsley. Mix to combine.
- Bake: Pour the egg mixture into the baking dish and sprinkle the remaining cheese on top. Do not worry about the liquid, it will get absorbed by tortillas and eggs. Bake for 40 minutes or until the liquid has disappeared. The cheese on top will be golden brown, and a knife inserted in the middle should come out clean.
- Cool and serve: Remove zucchini pie from the oven and let it cool for an 1 hour until it’s just warm. Cut into 10 even slices and serve warm or cold.
Tips for Best Results
Follow these 3 easy tips for the best vegetarian zucchini pie.
- Grate zucchini coarsely: For perfectly sized flecks in every bite, use a food processor or the large holes on a box grater to shred the zucchini.
- Squeeze zucchini well: The extra water content in zucchini can make your pie soggy. Place the shredded zucchini in a linen towel, wring it into a ball, and squeeze to remove all the excess liquid. You can also mix it with salt and let it rest for 15 minutes before squeezing, the salt helps extract the liquid.
- Let it cool: Before slicing. The inside will continue to cook once removed from the oven, and the pie will taste better after it rests.
Healthy zucchini pie is endlessly customizable. Feel free to use whatever mix-ins you have on hand and make it your own.
- If you don’t have a pie dish: Bake in a square 9×9 dish.
- Double the recipe: This savory pie will have people asking for seconds. Bake in a 9×13 baking dish for 1 hour and check that no liquid remains.
- Add protein: Grilled chicken is a great addition for lunch and dinner. I also love adding ham, bacon, or crumbled sausage for breakfast and brunch.
- Use different cheese: This recipe works well with crumbled feta, goat cheese, mozzarella cheese, Swiss cheese, or asiago cheese.
- Add other vegetables: Reduce zucchini by 1 cup and add thinly sliced bell peppers, broccoli or cauliflower.
- Use egg whites: You’ll need 3 tablespoons of egg whites per 1 large egg.
- If you don’t have green chilies: Omit it, use a few tablespoons of diced jalapenos or add 1 teaspoon of chili powder or taco seasoning.
What to Serve with Zucchini Pie?
How to Store
Store: Allow the pie to cool and refrigerate in an airtight container for up to 5 days.
Freeze: Once the pie is fully cooked and cooled, place it in an airtight container and keep in the freezer for up to 3 months.
To reheat, simply place a slice on a plate and microwave. Or reheat in the oven at 375 F for 10 minutes.
Nutritional facts of corn tortillas are similar to whole wheat tortillas. In a comparison based on calories, fat and ingredients list of whole wheat tortilla vs. corn, corn wins. Even a shorter list of ingredients makes sense, real food = corn and water.
Yes, if that’s what you have on hand, go for it!
No. The tortillas absorb the liquid, add texture, and flavor.
More Recipes to Try
- Healthy zucchini casserole
- Spaghetti squash quiche with vegetables
- Spaghetti squash quiche with kale and mushrooms
- Healthy chicken pot pie
Crustless Zucchini Pie
- 5 large eggs
- 3 cups shredded zucchini measured after liquid squeezed out (3 medium zucchini)
- 5 corn tortillas coarsely chopped
- 2 cups Tex Mex or cheddar cheese shredded
- 3/4 cup marinara sauce or enchilada sauce
- 4 ounces can diced green chilies
- 1/2 cup parsley or cilantro finely chopped
- Cooking spray I use Misto
- Preheat oven to 375 F degrees and spray 9" pie baking dish with cooking spray. Set aside.
- In a large bowl, whisk the eggs. Add zucchini, tortillas, 1 1/2 cups cheese, marinara sauce, green chilies and parsley. Mix well to combine.
- Transfer mixture into previously prepared baking dish, sprinkle with remaining 1/2 cups cheese and bake for 40 minutes or until the liquid has disappeared, the cheese on top browned or the knife inserted in the middle comes out clean.
- Remove pie from the oven, let cool for about 1 hour or until just barely warm and cut into 10 slices. Serve warm or cold.
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Reheat in a microwave or in the oven at 375 degrees F for 10 minutes.