What is a zucchini pie made of?

This savory Zucchini Pie is made of sliced fresh zucchini, eggs, Parmesan cheese, oil, baking mix, and aromatics like garlic, onion, and parsley. It is a crustless, savory dish that is similar to a quiche but with a denser, more satisfying texture.

How do you keep zucchini pie from being soggy?

The key is to avoid over-mixing and to ensure your zucchini isn't holding too much surface moisture. If the zucchini feels very wet after slicing, pat the slices dry with a paper towel before adding them to the batter. This keeps the Zucchini Pie firm and prevents it from getting watery.

Can you freeze a baked zucchini pie?

Yes, you can! Let the pie cool completely, wrap it tightly in plastic wrap and then foil, and freeze for up to three months. To reheat, thaw it in the fridge overnight and warm it in the oven at 350°F until heated through to maintain the texture.

Is zucchini pie the same as a quiche?

Not exactly. While they both use eggs as a binder, a quiche usually has a high ratio of cream or milk and a flaky pastry crust. This Zucchini Pie is crustless and uses a baking mix, which gives it a heartier, more substantial bite that is less egg-forward than a traditional quiche.

Easy Zucchini Pie: Better Than Zucchini Cake Recipe

Description

This savory crustless Zucchini Pie is a bold, flavorful alternative to traditional vegetable sides, featuring thin ribbons of squash, aromatic garlic, and a crispy Parmesan top. It is the perfect garden-fresh meal that brings a sophisticated, custard-like texture to any brunch or dinner table.

Ingredients

3 large eggs
1/2 cup grated Parmesan cheese
1/2 cup canola oil
1/4 cup fresh parsley, minced
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups zucchini, thinly sliced
1 small onion, finely chopped
1 cup baking mix

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch deep-dish pie plate.
In a large bowl, vigorously whisk the eggs until frothy, then incorporate the Parmesan, oil, parsley, garlic, salt, and pepper.
Fold in the sliced zucchini and chopped onion, ensuring every piece is well-coated.
Stir in the baking mix until incorporated into a thick, chunky batter.
Pour the mixture into the prepared pie plate, smoothing the surface with a spatula.
Bake for 25 to 35 minutes until the top is golden brown and the edges pull away from the dish.
Let the pie rest for five minutes before slicing to allow the structure to firm up.

Notes

For the best texture, ensure you pat your sliced zucchini dry with a paper towel if it appears overly wet to prevent the pie from becoming soggy. Using a mandoline for the zucchini ensures consistent cooking, and opting for high-quality, freshly grated Parmesan will significantly enhance the depth of flavor in the finished dish.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Main Course
Method: Baking
Cuisine: American