This savory zucchini pie is a practical way to use an abundance of summer squash. It provides a dense, creamy texture similar to a quiche but without the need for a pastry crust. It is a versatile dish that works well for lunch or a light dinner.
List of ingredients
- 4 large eggs – provides the primary binding and structure.
- ½ cup (120ml) oil – ensures a moist crumb and rich mouthfeel.
- ½ teaspoon fine sea salt – enhances the natural flavors of the vegetables.
- ½ teaspoon pepper – adds a mild spicy note.
- 1 cup (140gms) flour – thickens the batter; for a gluten-free version, use ⅔ cup brown rice flour combined with ⅓ cup potato starch or cornstarch.
- 1 teaspoon baking powder – helps the pie puff up during baking.
- 3 cups (400gms) grated zucchini – the main vegetable component.
- 1 small onion – finely chopped for aromatic flavor.
- 1 cup (100gms) grated cheddar – extra-old cheddar is recommended for a sharper taste.
step-by-step instructions
- Prepare the oven and pan: Preheat your oven to 350°F (180°C). Grease a 10-inch (25cm) deep-dish pie pan or a similar baking dish to prevent the pie from sticking.
- Create the batter: In a large mixing bowl, whisk together the eggs, oil, salt, and pepper until smooth. Stir in the flour and baking powder just until the mixture is moistened, avoiding over-mixing.
- Combine vegetables and cheese: Fold in the grated zucchini, finely chopped onion, and grated cheddar cheese until evenly distributed throughout the batter.
- Fill the pan: Spread the mixture evenly into the prepared greased baking pan.
- Bake the pie: Bake for 40 to 55 minutes. The pie is done when the edges are golden brown and the center is fully puffed. Test the center with a knife; it should come out clean. For gluten-free versions, add an extra 10 minutes of baking time and ensure the center feels firm.
- Cool and serve: Allow the pie to cool for 5 to 10 minutes before slicing to let the structure set.
Zucchini Preparation Techniques
Removing Seeds from Large Zucchini
When using very large zucchinis, the center becomes spongy and filled with large seeds. Cut the zucchini in half lengthwise and use a spoon to scrape out the seed cavity before grating to ensure a better texture.
Using a Box Grater for Consistency
Use the coarse side of a box grater for a more rustic texture or the fine side for a more integrated, creamy result. Consistency in shred size ensures that the vegetable pieces cook evenly throughout the pie.
Managing Excess Moisture
Zucchini has a high water content which can lead to a soggy pie. If the grated zucchini seems overly wet, lightly press it with a paper towel or a clean kitchen cloth to remove surface moisture before adding it to the batter.
Flour and Binding Alternatives
Brown Rice Flour for Gluten-Free Baking
Brown rice flour provides a hearty, whole-grain quality to the gluten-free version of this pie. It offers a stable structure that mimics wheat flour well when paired with a starch.
The Role of Potato Starch or Cornstarch
Adding potato starch or cornstarch to the gluten-free mix is essential for binding. These starches provide the necessary elasticity and “bounce” that rice flour lacks on its own.
Substituting Almond Flour
If using almond flour, be aware that it is denser and higher in fat than wheat or rice flour. You may need to slightly increase the baking time and monitor the browning of the top more closely.
Cheese and Flavor Enhancements
Selecting Extra-Old Cheddar
Extra-old cheddar is preferred because it has a lower moisture content and a more concentrated flavor. This prevents the pie from becoming too wet while maximizing the savory taste.
Adding Parmesan for Depth
Replacing a portion of the cheddar with grated Parmesan adds a salty, nutty depth to the dish. If using Parmesan, reduce the added fine sea salt by a pinch to maintain balance.
Incorporating Swiss or Gruyère
Swiss or Gruyère cheeses melt exceptionally well and offer a more sophisticated, earthy flavor profile. These are excellent substitutes for those who prefer a milder, creamier taste than cheddar.
Vegetable Additions and Variations
Integrating Sautéed Bell Peppers
Finely diced red or yellow bell peppers add color and sweetness. To prevent extra moisture, sauté the peppers in a pan for a few minutes before stirring them into the batter.
Adding Fresh Spinach
Fresh spinach can be added for extra nutrients. Wilt the spinach in a pan first, squeeze out all the liquid, and chop it finely before adding it to the mixture.
Substituting Yellow Squash
Yellow summer squash can be used in place of or alongside zucchini. They have similar water content and flavor profiles, making the substitution seamless.
Baking and Cooking Tips
Verifying the Center is Set
The puffiness of the pie is a good indicator, but the knife test is the only way to be sure. A knife inserted into the center should come out without any wet batter clinging to it.
Preventing the Pie from Sticking
Using a high-smoke point oil or a generous layer of butter to grease the pan is critical. For an extra safety measure, you can line the bottom of the pan with parchment paper.
Calibrating Oven Temperature
Ovens can have hotspots that cause one side of the pie to brown faster than the other. Rotate the pan 180 degrees halfway through the baking process to ensure an even golden crust.
Serving and Pairing Ideas
Pairing with Acidic Green Salads
A fresh green salad with a lemon-based vinaigrette cuts through the richness of the cheese and eggs. Arugula or baby spinach are recommended for their peppery and mild notes.
Using Creamy Toppings
A dollop of sour cream or Greek yogurt on each slice adds a cool contrast to the warm pie. This also adds a tangential tanginess that complements the zucchini.
Serving as a Brunch Main
This pie works well as a brunch centerpiece. Serve it with a side of fresh berries or a lightly poached egg on top for a more substantial meal.
Storage and Reheating Advice
Refrigerating Leftover Slices
Store leftover slices in an airtight container in the refrigerator. The pie will remain fresh and safe to eat for up to four days.
Freezing the Baked Pie
The baked pie can be frozen by wrapping individual slices in parchment paper and then placing them in a heavy-duty freezer bag. It can be stored this way for up to two months.
Optimal Reheating Methods
To maintain the best texture, reheat slices in a conventional oven at 300°F (150°C) until warmed through. Microwaving is faster but can make the edges softer and less crisp.
Common Troubleshooting
Addressing a Soggy Center
If the center of your pie is too moist, it is likely due to excess water in the zucchini. In future batches, ensure you squeeze the grated zucchini more thoroughly before mixing.
Managing an Over-Browned Top
If the top is browning too quickly while the center is still raw, cover the pan loosely with aluminum foil. This reflects heat and allows the center to finish cooking without burning the surface.
Preventing Flour Clumps
To avoid lumps of flour in your batter, sift the flour and baking powder together before adding them to the egg mixture. This ensures a smooth and consistent batter.
Frequently Asked Questions
Can I use frozen zucchini?
Yes, but frozen zucchini releases significantly more water than fresh. Thaw it completely and squeeze it very firmly in a kitchen towel before measuring and adding it to the recipe.
Do I need to peel the zucchini?
No, the peel is thin and contains many nutrients and color. Only peel the zucchini if the skin is exceptionally tough or thick, which occasionally happens with very old squash.
Can I make this dairy-free?
You can substitute the cheddar cheese with a plant-based cheddar alternative. Ensure the alternative has a similar melting point to keep the consistency of the pie consistent.
Is this recipe suitable for meal prep?
Yes, this pie is excellent for meal prep because it holds its structure well when chilled. It can be sliced and portioned into containers for easy weekday lunches.
Can I add other herbs?
Fresh herbs like dill, parsley, or chives pair wonderfully with zucchini. Add about two tablespoons of finely chopped fresh herbs to the batter for added aromatic complexity.
Print
Savory Crustless Zucchini Pie
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy, crustless zucchini pie makes great use of summer’s zucchini bounty. It’s like a quiche without a crust and loaded with vegetables! An easy dinner. (and also delicious as a gluten-free version)
Ingredients
- 4 large eggs
- ½ cup (120ml) oil
- ½ teaspoon fine sea salt
- ½ teaspoon pepper
- 1 cup (140gms) flour (for gluten-free, use ⅔ cup brown rice flour plus ⅓ cup potato starch or cornstarch)
- 1 teaspoon baking powder
- 3 cups (400gms) grated zucchini
- 1 small onion (finely chopped)
- 1 cup (100gms) grated cheddar
Instructions
- Step: Preheat the oven to 350°F (180°C). Grease a 10-inch (25cm) deep-dish pie pan or baking dish.
- Step: In a large bowl whisk together eggs, oil salt and pepper. Add the flour and baking powder and stir just until moistened.
- Step: Stir in the zucchini, onion, and grated cheese.
- Step: Spread into the prepared pan.
- Step: Bake for 40 to 55 minutes, until starting to get golden brown at the edges and the center is fully puffed up. Insert a knife into the center and if it comes out clean, the pie is done. (The gluten-free version needs an extra 10 minutes).
- Step: Let cool 5 to 10 minutes before slicing.
Notes
If your zucchini is really large, cut it in half lengthwise and scrape out and discard the seeds before shredding it on a cheese grater or in the food processor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American, Canadian
Nutrition
- Serving Size: 1 slice
- Calories: 374 kcal
- Sugar: 4 g
- Sodium: 290 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 138 mg