Crustless Zucchini Pie

5 from 3 reviews

Crustless Zucchini Pie is easy and healthy zucchini quiche recipe with corn tortillas, shredded zucchini and homemade enchilada sauce.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 10 slices 1x


  • 2 eggs, large
  • 1/2 cup egg whites
  • 3 cups shredded zucchini, measured after liquid squeezed out (3 medium zucchini)
  • 5 corn tortillas, coarsely chopped
  • 1 1/2 cups Tex Mex (cheddar) cheese, shredded
  • 1/2 cup cilantro or parsley, finely chopped
  • 1 cup enchilada sauce, all natural or homemade
  • Cooking spray (I use Misto)

Homemade Enchilada Sauce:


  1. If making enchilada sauce, in a small sauce pan on medium heat add oil, onion and garlic. Saute stirring frequently for 5 minutes. Add tomato sauce, tomato paste, cumin and chili powder, bring to a boil, reduce heat to low, cover and simmer for 10 minutes.
  2. Preheat oven to 375 F degrees.
  3. In a large bowl, whisk eggs with egg whites until foamy. Add zucchini, enchilada sauce, tortillas, 1.25 cup cheese, cilantro or parsley and mix to combine. Spray 9″ pie baking dish with cooking spray, transfer mixture into it, sprinkle with remaining 1/4 cup 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. Let cool until warm or cold before slicing. Serve warm or cold.

Store: Refrigerate in an airtight container for up to 3 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.

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