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Sun-Kissed Summer Garden Crustless Zucchini Pie Bliss

Summer Garden Crustless Zucchini Pie
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A delightful crustless zucchini pie, perfect for using up your summer garden bounty. This light and flavorful dish is like a crustless quiche, bursting with fresh zucchini and other garden vegetables.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups grated zucchini (about 3 medium zucchini)
  • 1/2 cup chopped fresh herbs (like parsley, chives, or dill)
  • 1/4 cup grated Parmesan cheese
  • 3 large eggs, lightly beaten
  • 1/4 cup milk
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8-inch pie plate or baking dish.
  2. Heat olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. In a large bowl, combine the grated zucchini, cooked onion and garlic, chopped fresh herbs, and Parmesan cheese. Mix well.
  4. In a separate bowl, whisk together the eggs and milk. Season with salt and pepper.
  5. Pour the egg mixture over the zucchini mixture and stir gently until everything is well combined.
  6. Pour the mixture into the prepared pie plate.
  7. Bake for 30-35 minutes, or until the pie is set and lightly golden brown on top.
  8. Let it cool slightly before slicing and serving.

Notes

  • Squeeze excess moisture from the grated zucchini before adding it to the mixture. This helps prevent a watery pie.
  • Feel free to add other chopped vegetables like bell peppers or spinach.
  • You can add a pinch of nutmeg for an extra layer of flavor.

Nutrition

Find it online: https://sundayflavor.com/summer-garden-crustless-zucchini-pie/