By this point, you can pretty much call me the zucchini queenie.
Or zucchini wizard. Cause we’re about to get all Harry Potter up in here.
I first shared this crustless, healthy zucchini pie about 4 years after it was actually the *bonus* recipe for a previous Zucchini Week. It was so good that I knew it had to have a permanent home on the blog. We seriously make a version of this recipe over and over again this time of year because veggies are SO fresh and beautiful and there are hundreds of different ways to customize this pie!
This gorgeous, savory pie has bites of sweet corn and juicy tomato that I love, plus tender bell pepper, savory mushrooms, and of course, plenty of zucchini to top it off. I added cheddar cheese for that melty goodness, too, but you can really use your favorite cheese here. I included tons of ways to make it your own throughout the post, plus easy tips for freezing it (AKA it’s perfect for meal prep).
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Welcome to the AK Summer Series
For the rest of the summer, we’ll be dedicating each week to select summer produce! Week 4 is HERE and we’re celebrating beautiful zucchini starting with this savory zucchini pie recipe. Stay tuned on the blog and on Instagram for each week’s produce highlight, fun videos, and more.
Crustless zucchini pie ingredients
This delicious vegetarian zucchini pie is made with fresh, simple ingredients that you probably have either in your garden or in your fridge. It’s very similar to a quiche but made without any sort of crust, meaning it’s light, gluten free, packed with protein and ALL the veggies your heart can dream of. Here are the main ingredients you’ll need:
- Green onion (or sub regular onion)
- Mushrooms
- Grape or cherry tomatoes
- Red bell pepper
- Corn
- Zucchini
- Eggs
- Cheddar cheese
- Fresh basil
- Coconut flour (or regular flour)
Customize your healthy zucchini pie
Basically, any way you make this zucchini pie it’s going to be absolutely delicious and perfect for any meal of the day. Here are some easy ways to make it your own:
- Choose your veggies: feel free to use any veggies you have available to you! We also love spinach, kale, and chopped broccoli.
- Try a fun cheese: try out feta, pepper jack, spicy cheese, or even parmesan. YUM.
- Add a boost of protein: this zucchini pie would be delicious with your favorite breakfast meats like ham, bacon, or crumbled sausage.
Can I add a crust?
Sure! Feel free to try my sweet potato crust from this recipe, or even a traditional, buttery, flakey pie crust like this one. If you have a go-to recipe, simply pour the zucchini pie mixture into the crust and bake it up.
How to make crustless zucchini pie
- Prep your pan. Start by greasing a 9 inch deep dish pie pan or springform pan with nonstick cooking spray.
- Cook most of the veggies. Cook all those veggies except for the zucchini with olive oil, salt, and pepper until the mushrooms being to soften. Set them aside.
- Make the egg mixture. Whisk together the eggs, milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
- Assemble the pie. Pour the veggies into your pie pan (including the zucchini!) and spread them out. Then pour the egg mixture over, top with more cheese & bake.
- Cool, slice & enjoy! The zucchini pie will be done when the egg puffs up and becomes slightly golden. Let it cool, then slice and enjoy with your fav sides!
How to store, freeze & reheat this zucchini pie
You can store this crustless zucchini pie either in the refrigerator for 3-5 days, or in the freezer for up to 2-3 months.
- To refrigerate: to refrigerate the entire zucchini pie, simply cool it completely, cover it with tin foil, and store it in your refrigerator for up to 3-5 days. When you’re ready to reheat it, place the entire zucchini pie in the oven at 350 degrees for 15-20 minutes. Be sure to cover the entire zucchini pie with tin foil to avoid any burning in the oven. Alternatively, you can reheat individual slices in the microwave for 30 seconds to 1 minute until heated through.
- To freeze slices: cover the slices in plastic wrap and tinfoil, and then place them into airtight containers or ziploc bags in the freezer. To reheat: unwrap your frozen slice and place it on a microwave safe dish at 30-second intervals for about 1 minute until heated through.
- To freeze the whole pie: make sure it cools completely, then wrap in plastic wrap and cover tightly with tinfoil. When you want to reheat, thaw out a bit, then place in the oven for 20-30 minutes at 350 degrees F until it’s heated through.
What to serve with crustless zucchini pie
Often times I’ll enjoy a slice of this zucchini pie with hot sauce drizzled over it and a side of avocado toast or my zucchini pancakes (because double the zucchini, double the fun) but you can feel free to serve with anything you’d like. Here are some suggestions:
- Perfectly Crispy Roasted Breakfast Potatoes
- Maple Blueberry Turkey Sausage Breakfast Patties
- Honey Cinnamon Walnut Banana Muffins
- Spiced Apple Zucchini Bread with Cream Cheese Glaze
- Healthy Double Chocolate Zucchini Muffins
More zucchini recipes you’ll love
- Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce
- Healthy Marbled Chocolate Zucchini Banana Bread
- Delicious Zucchini Pizza Crust Recipe
- Cheesy BBQ Chicken Stuffed Zucchini Boats
- Peanut Butter Zucchini Bread Baked Oatmeal
Get all of my zucchini recipes here!
I hope you enjoy this summer garden crustless zucchini pie! See you back here tomorrow for another delicious recipe featuring zucchini! xo!
Summer Garden Crustless Zucchini Pie
Ingredients
- Cooking spray
- ½ tablespoon olive oil or avocado oil
- 3 cloves garlic, minced
- 1 bunch green onions, diced (reserve some green scallions for topping)
- 1 cup sliced baby bella mushrooms
- ¾ cup grape or cherry tomatoes, halved
- ½ small red bell pepper, diced
- ½ cup sweet corn, fresh or frozen
- 1 medium zucchini, sliced into ¼ inch rounds
- Freshly ground salt and black pepper
- 6 large eggs
- ¼ cup unsweetened almond milk (or any milk)
- 2 tablespoons sifted coconut flour (or sub 1/4 cup regular flour)
- 3-5 large basil leaves, julienned
- 1 cup shredded sharp cheddar cheese, divided
Instructions
- Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan) with nonstick cooking spray.
- Add olive oil to a large skillet and place over medium high heat. Once hot, add garlic, green onions and sauté until fragrant. Then add in mushrooms, tomatoes, red bell pepper and corn; season with a little salt and pepper and cook for a few minutes until the mushrooms begin to soften. (We're not cooking the zucchini!) Remove veggies from heat and set aside.
- In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
- Add all of the veggies (including the zucchini) to the greased pie pan and spread out evenly. Next pour your egg mixture over the top of the veggies. Sprinkle the top with remaining 1/2 cup shredded cheddar cheese.
- Bake for 35-50 minutes or until egg sets, puffs up, and becomes slightly golden. Remove from heat and allow to cool for 10 minutes before cutting into 6 slices. Allow pie to completely cool before covering and storing in the fridge.
Recipe Notes
Nutrition
This post was originally published on August 4th, 2019, republished on August 25th, 2022, and republished with new photos on July 30th, 2023.
83 comments
I made this yesterday in a 9-in. cake pan. I used red pepper and zucchini as called for but subbed a regular onion, doubled the corn (needed to use up an entire ear of fresh) and left out the tomatoes because I didn’t have any. Came out wonderful! I had to cover it with foil about half-way through baking because the edges were puffing/browning faster than the middle but that worked perfectly. Mine only took 30 minutes. I really like the texture due to the small addition of flour (used white whole wheat flour). It’s not quite as ‘eggy’ as a crustless quiche and has more substance which I like. Paired it with pear and ginger baked oatmeal for my breakfast meal preps this week.
Perfect! So glad you enjoyed 🙂 Sounds delicious with pear & ginger baked oatmeal!
This looks DELICIOUS. Do you think using an egg substitute like just egg would produce the same result? Or egg whites?
It is! You could probably use 10 or 12 egg whites with good results.
I just want to thank you for all your healthy recipes….I choose the ones I think my 31/2 yr. old grandson would like and I think he would just love this (his Mom gives him healthy food choices always)because he loves eggs and bell peppers and cheese .Winner! Tomorrows lunch .
I hope he loves this one! Can’t go wrong with veggies, eggs and cheese 🙂 Thanks for your note!
I have been looking for a good baked egg dish. I love how versatile this recipe is. I was able to adapt it easily to be more keto-friendly and I’ve already made two versions. I’ve never used a springform pan, so I bought one especially for this, and it was fantastic. However, the pan I bought leaks a bit, which was fine, I just put it on a rimmed baking sheet, but food got stuck in the lip of the collar. Do you have a preferred brand or type of springform pan?
Perfect! So happy you enjoyed. The springform pan is a good option as long as it is well greased. Otherwise, make sure you use a deep pie pan. Another option is to use a 9×9 inch baking pan and cut the egg bake into squares!
Made this last night. My pie pan wasn’t deep enough so I transferred the mixture to an 8×8 which held it perfectly. I also added some cumin and smoked paprika.
Perfect! Great idea to swap it to an 8×8. Sounds delicious!
EXCELLENT!!! I used a square glass pyrex about 8×8 in size and used 1/2 egg whites and it was amazing! A little more moist but the flavors were amazing! I would probably try 1/4 egg whites and 3/4 regular # of eggs (called for in the recipe). I think the flavors really come together using this cool variety of ingredients (almond milk, basil, zucchini, corn, etc) Thank you Monique!! I hope to run into you one day in Chicago!!!
Perfect! I’m glad that worked out well!
Made this for Mother’s Day. Everyone loved it!
Amazing! Happy to hear that 🙂
I had a bit of a disaster, but in the end, it turned out delicious. I’m pretty sure it was my springform pan (it’s old and glass bottomed!), but a word of caution to those using one: when I poured in the egg mixture, it spilled out the sides. Luckily I had a deep dish pie crust in the freezer and was able to save most of it, although it was no longer crustless – ha! I substituted leeks for scallions, nixed mushrooms, extra pepper, tomatoes, and corn. It ended up being like a succotash quiche, which I really enjoyed.
Whoops! A springform might not be the best option for this one, but I’m glad the pie crust saved the day! This one’s great for addin gin your favorite veggies 🙂
A delicious, flavorful, and simple recipe. Thank you so much. This is frittata-ish but better. I didn’t have mushrooms and added one yellow squash instead. I also used breadcrumbs instead of flour.
Absolutely! I’m glad the breadcrumbs worked out well 🙂
Sooo good! I followed the recipe almost to a T but did this totally dairy free, with Violife shredded cheddar cheese which is amazing. I also subbed almond milk for homemade cashew milk and it was great. Bonus it smelled soo good in the oven 🙂 thank you!
Perfect! Glad you enjoyed!
I just made this for lunch and it was delicious! A great way to get lots of veggies in.
Absolutely! One of my fav lunches, to 🙂
Will enjoy trying these interesting recipies
Enjoy!
Loved this recipe. Easy to make too!
Perfect breakfast! Glad you enjoyed 🙂
this recipe came out delicious and to the tee. made it for my bf’s birthday brunch and it was a huge hit. thank you !!!
Love it! So happy to hear that!
I am running out of ideas of what to make my family for lunch, since we are home for every meal. This solved the problem, as I could prep and cook it ahead of time and serve it warm. This would be perfect for brunch, especially when entertaining (when we do that again!). Can’t wait to pull this out over the summer when I have way too many tomatoes and zucchini.
Absolutely! We eat this one for breakfasts & lunches all the time. Delicious all year round with different veggies 🙂
A recipe I always come back to when I get in a breakfast funk – tasty and healthy!
So happy you’re a fan, Amanda! 🙂
Suggesting a spring form pan was almost disastrous as the egg mixture leaked as I was putting it in the oven. My quick response was to transfer the ingredients to a pie pan…whew! It turned out fine. The other suggestion is to use only half of a zucchini as a whole was too much. Otherwise, this is a keeper.
Hi, Mary. Sorry about the mess!! Some springform pans are tighter than others; sorry yours leaked! Glad the pie pan worked out well 🙂
Wowza – this was so good!! I opted to omit corn and subbed feta cheese but otherwise followed exactly as suggested. I was worried the veggies would make the quiche too wet but luckily it was fine. After sautéing the veggies I noticed there was some extra moisture in the made so I made sure to drain as much liquid as possible before adding to egg mixture. I made this ahead for a couples weekend and it reheated beautifully (~20 minutes total, 10 uncovered, 10 covered) at 350. Everyone loved it and went for seconds. Already planning to make this again! YUMMMMMY!
I made this for dinner tonight and it was so tasty! My son, husband and I all loved it! It is PACKED with veggies which is one of the reasons I love it. The seasoning is simple but it has so much great flavor. It could easily be frozen in individual servings and heated for an healthy, quick breakfast.
YAY I’m so happy to hear that, thanks for the review!!
This is delicious. Didn’t change a thing. Dying to get more veggie based meals on the table and this was a winner.
Yay! I’m so happy you loved this one. Great way to get those veggies in 🙂
Thanks so much for all the recipes and garden tips! I cannot wait for the “grab bag”! Thank you Cannot wait to try this pie! Never had one before!
I’m so excited for you to try it, Judy! Enjoy!
Loved this! Quick, veggie packed and my toddler loved it! I subbed a few vegetables based on what I had on hand and it still turned out great.
Awesome! So happy that you both loved it 🙂
This was delicious! I used lots of veggies such as mushrooms, zucchini, summer squash, spinach, fresh tomatoes, sun-dried tomatoes and green onions. I did not cook the veggies before placing them in the pie dish, and they were cooked through and soft. I think this dish has enough cook time that you can skip that step if you are short on time (as I was). I was hesitant to use almond milk with eggs, but it worked great. This is a great dish for meal prep so you have breakfast, lunch or dinner ready.
I’m so happy you loved this one! Thanks for the note on the veggies, and for the review! 🙂
Hello,
Can I double the recipe in a 9×12 casserole dish?
Lan
I believe that should be fine! Enjoy 🙂
Delicious!
Really enjoyed this as an easy dinner to get rid of leftovers! Super healthy, too!
I’m so glad you did! Yes I bet lots of different veggies would work in here 🙂
I added an extra egg and dash if mil- perfect and got rave reviews at brunch!
We loved this pie. I added a few extra cherry tomatoes, a pinch of Italian seasonings & a tiny pinch of red pepper flakes. Served with a Caesar salad. Awesome light dinner
That all sounds amazing! SUCH a great summer dinner 🙂
If you haven’t tried this recipe yet, you need to. It’s delicious!
Hi there everyone,
That Zucchini Pie looks fabulous, but Monique; any reason you didn’t put in how much to use, how many eggs, how much milk, ho much flour, etc….?
I guess I will try to wing it, should be easy enough, just seemed odd,
Thanks!
Hello! You need to keep scrolling to get to the actual recipe/ingredients list 🙂 Feel free to click the “jump to recipe” button at the top of the page to get straight there!
I’ve made this recipe 3 times this summer and it’s been a hit every time. I used all purpose flour and cows milk and the texture was great. The green onions and basil add summer flavor. I’ve mostly kept the veggies as written because they are a great combo, but you could easily sub whatever you had on hand.
This recipe is amazing! I love the inspiration to use any summer vegetables. I would 100% recommend this to everyone. I can’t wait to eat leftovers for lunch.
Aw thank you so much!! SO happy you loved it.
I made this and it was delicious and very easy to make! I used mushrooms, red peppers, spinach and zucchini for my veggies. I didn’t have fresh basil so used some dry basil. I really enjoyed the taste! Wonderful healthy breakfast and a great way to get veggies in!
I’m so happy you loved it, Barbara!!
Making this for at lease the 5th time this summer. Great way to use up produce and having a quick breakfast in the fridge. Going to make one next week before sister arrives for visit so I have a “warm” breakfast on hand. Thank you!!!
Had this with homemade tomato soup and it was a perfect accompaniment. Added some chopped asparagus chopped up big tomatoes from the garden. Very tasty. Going to eat the leftovers for breakfast tomorrow.
This was good if eaten the day it’s made or the next day. But, I followed directions to freeze it and once thawed, I can honestly say it was gross! I should’ve trusted my gut that something with this much moisture (zucchini and tomato) would not freeze well.
Thank you for the feedback – sorry it did not reheat as well as you had hoped!
**Do not risk using a spring form pan.** Could this be removed from the recipe?
I should have listened to the other commenters. I thought, “Oh maybe they just don’t have a good pan,” no- not the case. I have a set of spring form pans and they all work well for cheesecakes but for this- never again. I put everything in as instructed and thought I was okay but then it started to seep out.
I had sautéed the veggies in a stainless steel pan and so I quickly poured everything that was in the springform into that. Put in the oven for about 35 minutes. Thankfully it turned out great.
Thanks so much for your feedback! Glad it ended up working out for you!
Just delicious, and wonderfully adaptable! I used red onion instead of green onion; roasted red peppers from a jar instead of red pepper. It’s all good! CHOCK FULL of delicious, healthy veggies. Winner!
This is more of a question than a review, as I haven’t yet made it (though I have everything ready to go!).
I’m puzzled as to why you don’t cook the zucchini? Too much water?
The steam from the quiche will cook the zucchini for the perfect texture! Hope you love it!
Ah I am so happy to hear this, Xenia. Glad you’re loving this recipe and it turned out great for you!
This is lovely. I used scallions, zucchini, basil, broccoli, red pepper, tomatoes and cheddar and baked it in a 2 quart dish. The basil really makes it.
YUM! Sounds delicious, Leanne! Glad your loving this recipe ❤️
Will this still taste good without the cheese?
Sure! You can also use Vegan cheese if you prefer. Enjoy!
This was a great breakfast item this week. I did cook the veggies with some smoked paprika but it intensified the basil. Definitely will keep it on rotation, thanks!
Yay! I am SO glad you loved this recipe and it turned out great for you 🙂
Springform pan not a good recommendation for this quiche
I gave 2 options and the first one was a deep dish pie pan. The springform pan is an option and works just as well.
This was DELICIOUS!!!! Love all the veggies in it and was able to use my orange baby garden tomatoes and zucchini as well as fresh corn on the cob and our farm fresh eggs! I did make a double batch since we have a big fam and cooked the veggies in a big cast iron skillet and then put the egg mixture and zucchini in with it and put it in the oven. Cooked great in the cast iron and everyone loved it! Will make again and share with others! Thanks for the great healthy recipe!
AMAZING! Fresh veggies season is my FAVE! Glad you’re loving tis recipe as much as I do!
One of my favourites to make in the fall when I have an abundance of garden veggies! Works great for meal prep too. I used bell peppers, tomatoes, zucchini & onion with goat/feta cheese. Delish!
So good! Glad you’re loving this fresh and delicious recipe!