Summer Garden Crustless Zucchini Pie
A delightful, crustless pie featuring fresh zucchini, cheese, and herbs, perfect for showcasing summer's bounty.
Ingredients
Main Ingredients
- 4 cups grated zucchini (about 3 medium zucchini)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
- 1 cup cottage cheese
Dry Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Herbs
- 1/4 cup fresh herbs (e.g., parsley, basil) or 1 tablespoon dried herbs (e.g., Italian seasoning)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grate the zucchini using a box grater or food processor. Once grated, place it in a clean kitchen towel and squeeze out excess moisture.
- In a skillet, heat a splash of olive oil over medium heat. Add the diced onion and garlic, sautéing until the onions are translucent and fragrant, about 5 minutes.
- In a large mixing bowl, beat the eggs. Stir in the cottage cheese, shredded cheese, flour, baking powder, salt, black pepper, and cayenne pepper (if using).
- Add the grated zucchini and sautéed onion-garlic mixture into the egg and cheese mixture. Fold in the fresh herbs.
- Grease a 9-inch pie plate or baking dish. Pour the mixture into the dish, spreading it evenly.
Baking
- Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Let it cool slightly before slicing. Serve warm!
Notes
Substitutions include using dried herbs if fresh aren't available; cheese can be replaced with a vegetarian option. Make sure to squeeze out excess moisture from the zucchini to avoid a soggy pie. Watch the baking time closely for a golden top.