Cheesy Crustless Zucchini Pie with Parmesan and Fresh Herbs

Crustless Zucchini Pie: A Savory Delight for Your Dinner Table

Crustless Zucchini Pie is a simple yet flavorful dish that combines fresh zucchini, savory herbs, and two types of cheese to create a delicious and satisfying meal. Whether you’re looking for a light dinner or a quick weeknight dish, this vegetarian recipe will undoubtedly impress your taste buds. With its beautiful combination of zucchini, red onion, parsley, basil, Parmesan, and Cheddar cheese, every bite of this pie is a savory delight. What’s more, it’s gluten-free and features wholesome ingredients like whole wheat flour and extra virgin olive oil, making it both healthy and delicious.

This recipe yields a warm, savory pie that you can enjoy alone or serve alongside your favorite salads and side dishes. Perfect for a family meal or as a delightful centerpiece at your next dinner gathering, this Crustless Zucchini Pie offers an excellent way to enjoy zucchini in a new and exciting way.

Ingredients:

Preparation Time:

• 20 minutes

Cooking Time:

• 40 minutes

Instructions:

1. Prep the Zucchini: Start by shredding the zucchini. Once shredded, place it in a cheesecloth or muslin cloth and squeeze out as much liquid as possible. This is an important step to avoid the pie becoming too soggy.

2. Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a pie dish with a thin layer of olive oil to prevent sticking and ensure an even crust.

3. Prepare the Zucchini Mixture: In a large mixing bowl, combine the shredded zucchini, finely chopped red onion, parsley, basil, and the grated Parmesan cheese. Stir them together until well combined, ensuring the zucchini and herbs are evenly distributed.

4. Prepare the Wet Ingredients: In a medium bowl, sift together the whole wheat flour and baking powder. Add the milk, olive oil, and beaten eggs to the bowl, followed by salt and pepper to taste. Stir until the mixture is smooth and well combined.

5. Combine and Pour: Gently combine the wet ingredients with the zucchini mixture. Stir until everything is fully incorporated, ensuring that all the vegetables are evenly coated with the flour mixture.

6. Bake the Pie: Pour the zucchini mixture into the greased pie dish and smooth out the top with a spatula. Sprinkle the grated Parmesan cheese on top of the pie for a golden finish. Bake the pie in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. (It took exactly 37 minutes for me, but the time may vary slightly depending on your oven.)

7. Cool and Serve: Let the pie cool on a rack for at least 5 minutes before slicing. This helps the pie set and makes it easier to cut. Serve warm, and enjoy this savory, cheesy zucchini pie as a delicious vegetarian main dish.

Additional Notes:

• Serving Suggestions: Pair this crustless zucchini pie with a light green salad or some roasted vegetables for a well-rounded meal.
• Storage: Leftover pie can be stored in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
• Gluten-Free Variation: You can substitute the whole wheat flour with a gluten-free flour blend for a completely gluten-free version of this dish.

Nutritional Information (Approximate per serving):

Enjoy this quick and tasty Crustless Zucchini Pie, a wonderful way to bring the flavors of summer to your dinner table!