Crustless Zucchini Pie

Pie which has spiced zucchini, onion, parmesan cheese and more

Crustless Zucchini Pie
806 ratings.

Crustless Zucchini Pie is a wonderful savory pie made with zucchini, parsley, onions, Cheddar and Parmesan cheese. A simple recipe to make your meal exciting. This dish can make a quick weeknight dinner as well. 

You can serve Crustless Zucchini Pie with Baby Corn Cigar Recipe or Stuffed Peppers with Roasted Vegetables Oats and Paneer.

If you like this recipe, try more recipes like

  1. Homemade Apple Pie Recipe (with Whole Wheat Pie Crust)
  2. Vegetarian Shepherd's Pie Recipe
  3. Rustic Cottage Pie With Mushroom Sauce Recipe

Serves: 4, Makes 8 servings
Ingredients

2 cups shredded zucchini, liquid squeezed out

1 large red onion, chopped finely

1/3 cup chopped fresh curled parsley

¼ cup chopped fresh basil

½ cup cheddar cheese, grated

3 tablespoon grated Parmesan cheese

2/3 cup whole wheat flour

1 teaspoon baking powder

3/4 cup milk

1 teaspoon olive oil plus extra to grease the pie dish

3 large eggs, beaten

1 teapoon salt

Freshly cracked pepper to taste

Method 

 

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Cuisine: Continental
Course: Dinner
Diet: Vegetarian
Equipments Used: Removeable Bottom Pie Pan
Prep in

20 M

Cooks in

40 M

Total in

60 M

Makes:

8 Servings

Ingredients

  • 2 cups Green zucchini , shredded, liquid squeezed out
  • 1 Red onion , finely chopped
  • 1/3 cup Parsley leaves , finely chopped
  • 1/4 cup Basil leaves , finely chopped
  • 3 tablespoons Parmesan cheese , grated
  • 2/3 cup Whole Wheat Flour
  • 1 teaspoon Baking powder
  • 3/4 cup Milk
  • Olive Oil , as needed
  • 3 Whole Eggs , beaten
  • Salt and Pepper , to taste

How to make Crustless Zucchini Pie

  1. To begin making Crustless Zucchini Pie, Shred zucchini, put it in a cheesecloth or muslin cloth and give it a good squeeze to remove extra liquid. Preheat the oven to 400°F/ 200°C. Grease a pie dish with olive oil.

  2. Combine zucchini, onions, parsley, basil and cheddar cheese in a bowl.

  3. Sift flour and baking powder in a medium bowl. Add milk, olive oil, beaten eggs, salt and pepper to it and blend well. Combine with zucchini mixture and pour it into pie dish.

  4. Top with Parmesan cheese and bake for about 35 to 40 minutes or until toothpick inserted in the center comes out clean. Mine took exactly 37 minutes. Let it cool on a rack for at least 5 minutes before serving.

Serve Crustless Zucchini Pie with crème fraiche or fresh tomato salsa, along with Baby Corn Cigar Recipe or Stuffed Peppers with Roasted Vegetables Oats and Paneer.
Last Modified On Monday, 01 May 2017 08:53
     
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