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Summer Garden Crustless Zucchini Pie

A delightful and simple summer dish that combines fresh zucchini and vegetables without the need for a traditional crust. Perfectly balanced between comfort and freshness.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Vegetarian
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium zucchini, grated and excess moisture squeezed out
  • 1 cup shredded carrots
  • 1 small onion, finely chopped
Wet Ingredients
  • 3 large eggs whisked until light and fluffy
Other Ingredients
  • 1 cup shredded cheese (cheddar, mozzarella, or any Halal-friendly option)
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup fresh parsley, chopped (or your favorite herbs)
  • Olive oil for greasing the pan

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease your pie dish with a touch of olive oil.
  2. In a large mixing bowl, combine the grated zucchini, shredded carrots, and chopped onion. Squeeze out as much moisture from the zucchini as possible.
  3. In another bowl, whisk together the eggs until light and fluffy.
  4. Pour the egg mixture into the bowl with the vegetables. Add the shredded cheese, flour, baking powder, salt, pepper, and parsley. Mix until well combined.
  5. Pour the mixture into the prepared pie dish, spreading it evenly.
Cooking
  1. Place it in the oven and bake for around 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  2. Allow it to cool for a few minutes before slicing. Serve warm or at room temperature.

Notes

Feel free to swap zucchini for other summer veggies like yellow squash or grated sweet potatoes. Experiment with herbs according to your taste—basil and dill can add extra flavor. You can prepare this dish ahead of time and bake it just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.