Crustless Zucchini Pie
Easy Crustless Zucchini Pie recipe made with 7 simple ingredients. This light and creamy pie is perfect for breakfast, brunch, or dinner!
Servings: 10 slices
Calories: 170kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 170kcal | Carbohydrates: 9g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 284mg | Fiber: 2g | Sugar: 2g