Introduction
This Crustless Zucchini and Cheese Pie is a rustic, golden-baked dish packed with tender zucchini, onion, eggs, and melted cheese.
It has the comforting texture of a savory vegetable cake with a lightly crisp, cheesy top.
Because there is no pastry crust, this recipe is simple to assemble and makes an excellent easy zucchini dinner, vegetarian side dish, brunch recipe, or make-ahead meal.
Recipe Overview
| Feature | Details |
| Prep Time | 20 minutes |
| Zucchini Resting Time | 15 minutes |
| Cook Time | 35–45 minutes |
| Cooling Time | 10–15 minutes |
| Total Time | About 1 hour 15 minutes |
| Servings | 6–8 |
| Difficulty | Easy |
| Cuisine | Italian-inspired |
| Method | Oven-baked |
Why You’ll Love This Recipe
This zucchini pie requires no pastry crust, making preparation much easier than a traditional savory pie.
The zucchini becomes tender while the eggs and cheese create a soft, fluffy interior.
The Parmesan on top develops a beautiful golden crust during baking.
It is also a practical budget-friendly family meal because it uses simple ingredients that are easy to find.
You can serve it warm, at room temperature, or chilled, making it particularly convenient for meal prep.
Ingredients
Main Ingredients
| Ingredient | Amount |
| Medium zucchini | 3–4 |
| Small yellow onion | 1 |
| Large eggs | 4 |
| Vegetable oil or olive oil | ½ cup (120 ml) |
| All-purpose flour | 1 cup (125 g) |
| Baking powder | 1 tsp |
| Shredded mozzarella | ¾ cup (85 g) |
| Grated Parmesan | ½ cup (45–50 g) |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Fresh parsley or basil | 1 tbsp |
For the Topping
| Ingredient | Amount |
| Grated Parmesan | ½ cup (45–50 g) |
| Shredded mozzarella | ¼ cup (30 g), optional |
| Fresh herbs | For garnish |
| Black pepper | A small pinch |
Step-by-Step Instructions
Prepare the Zucchini
Wash the zucchini thoroughly and trim both ends.
Slice the zucchini into thin, even rounds.
A mandoline can make the slices uniform, but a sharp kitchen knife works perfectly well.
Place the zucchini in a colander and sprinkle lightly with some of the salt.
Let it stand for approximately 15 minutes.
Pat the zucchini very well with paper towels or gently squeeze out excess moisture.
This step is important because zucchini contains a lot of water.
Prepare the Oven
Preheat your oven to 375°F (190°C).
Generously grease a 9-inch (23 cm) round baking dish or springform pan with oil.
You can also line the bottom with parchment paper for easier removal.
Prepare the Batter
Crack the eggs into a large mixing bowl.
Add the oil and whisk until the mixture is smooth and well combined.
Add the flour, baking powder, remaining salt, and black pepper.
Whisk gently until you have a smooth batter.
Do not overmix once the flour has been incorporated.
Add the Vegetables and Cheese
Add the sliced zucchini and finely chopped onion to the batter.
Add the shredded mozzarella and half of the Parmesan.
Sprinkle in the fresh parsley or basil.
Using a spatula, gently fold everything together until the zucchini is evenly coated.
Fill the Baking Dish
Pour the mixture into the prepared baking dish.
Spread it into an even layer with a spatula.
Sprinkle the remaining Parmesan evenly over the surface.
Add the optional mozzarella for an extra cheesy golden topping.
Bake
Place the dish in the preheated oven.
Bake for approximately 35–45 minutes.
The zucchini pie is ready when the center is set and the top is deeply golden.
If the top is browning too quickly, loosely cover it with aluminum foil during the final part of baking.
For an especially golden surface, you can use the broiler for 1–2 minutes at the end.
Watch carefully because Parmesan can brown quickly.
Cool and Slice
Remove the zucchini pie from the oven.
Let it rest in the pan for 10–15 minutes.
This allows the interior to firm up and makes slicing much easier.
Garnish with fresh parsley or basil.
Cut into wedges and serve.
Best Tips
The most important tip is to remove excess moisture from the zucchini.
Very watery zucchini can make the finished pie soft or difficult to set.
Slice the zucchini relatively thinly so it cooks evenly.
Do not overmix the batter after adding the flour.
Use freshly grated Parmesan when possible because it melts and browns beautifully.
Allow the pie to rest before cutting. Cutting immediately after baking can cause the slices to fall apart.
For a crispier bottom, bake the pie in a metal baking pan rather than a glass dish.
Best Ingredient Options
Zucchini
Green zucchini works perfectly, but light-green varieties can also be used.
Choose firm zucchini without soft spots for the best texture.
Cheese
Mozzarella creates a mild, stretchy texture.
Parmesan provides a stronger savory flavor and helps create the golden crust.
You can also use cheddar, Gruyère, provolone, or a combination of cheeses.
Oil
Extra-virgin olive oil gives the pie a more Mediterranean flavor.
A neutral vegetable oil creates a milder taste.
Fresh Herbs
Parsley provides a fresh, clean flavor.
Basil gives the pie a more Italian-inspired character.
Fresh dill can also be delicious with zucchini and cheese.
Recipe Variations
Zucchini and Feta Pie
Replace half of the mozzarella with crumbled feta cheese.
The feta adds a delicious salty and tangy flavor.
Garlic Herb Zucchini Pie
Add 2 minced garlic cloves along with the onion.
Combine with parsley, basil, and a little dried oregano.
Zucchini and Cheddar Pie
Replace the mozzarella with sharp cheddar cheese.
This creates a richer and more intensely cheesy flavor.
Mediterranean Zucchini Pie
Add chopped sun-dried tomatoes, feta cheese, parsley, and a pinch of oregano.
You can also add a few sliced olives for extra Mediterranean flavor.
Vegetable Version
Add finely chopped red bell pepper, spinach, or grated carrot.
Make sure vegetables containing a lot of water are drained well before adding them.
What to Serve With
Serve a warm slice with a fresh tomato and cucumber salad.
A simple green salad with lemon vinaigrette provides a refreshing contrast to the cheesy pie.
It also works beautifully as a side dish alongside grilled chicken or roasted vegetables.
For breakfast or brunch, serve it with fresh fruit, boiled eggs, or a light salad.
The pie is also delicious at room temperature, making it convenient for picnics and buffet meals.
Make-Ahead Instructions
The zucchini pie can be prepared one day in advance.
Bake it according to the recipe, allow it to cool completely, then cover and refrigerate.
When ready to serve, bring it close to room temperature or gently warm it in the oven.
For entertaining, baking it ahead can actually make slicing easier.
Storage
Allow leftovers to cool completely.
Place them in an airtight container and refrigerate for up to 3–4 days.
You can store the entire pie covered in the baking dish or portion it into individual slices.
Reheating
For the best texture, reheat slices in a 350°F (175°C) oven for approximately 10–15 minutes.
An air fryer can also be used at 350°F (175°C) for about 5–8 minutes.
Microwave reheating works for convenience, but the exterior will be softer.
Freezing
The baked zucchini pie can be frozen.
Allow it to cool completely before wrapping individual slices tightly in plastic wrap and placing them in a freezer-safe container.
Freeze for up to 2 months for the best quality.
Thaw overnight in the refrigerator.
Reheat in a 350°F (175°C) oven until hot throughout.
Common Mistakes to Avoid
Not Draining the Zucchini
This is the biggest mistake.
Excess zucchini water can make the center soggy.
Always drain and pat the zucchini dry before adding it to the batter.
Cutting the Zucchini Too Thick
Very thick slices may remain firm while the batter finishes cooking.
Thin, consistent slices provide a better texture.
Overmixing the Batter
Mix only until the ingredients are combined.
Overmixing can make the finished pie heavier.
Overcrowding the Pan
The batter should be spread evenly rather than piled extremely thick.
Use a 9-inch round pan of appropriate depth or a similar-sized baking dish.
Cutting Immediately
Give the pie at least 10–15 minutes to rest before slicing.
This allows the eggs and cheese to firm up.
Adding Too Much Salt
Parmesan and other cheeses already contain salt.
Taste your cheese choices and adjust the added salt accordingly.
Nutrition Estimate
Approximate values per serving, assuming 8 servings. Actual nutrition will vary depending on the cheese and oil used.
| Nutrient | Estimated Amount |
| Calories | 300 kcal |
| Protein | 11 g |
| Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
| Sugars | 4 g |
| Sodium | 470 mg |
Frequently Asked Questions
Do I need to peel the zucchini?
No. The zucchini skin is tender and adds color to the finished pie.
Simply wash the zucchini well before slicing.
Can I make this recipe without the onion?
Yes. You can omit the onion or replace it with chopped green onions.
Why is my zucchini pie watery?
The most likely reason is excess moisture from the zucchini.
Salting, resting, and thoroughly patting the zucchini dry before mixing helps prevent this.
Can I use gluten-free flour?
Yes. A good-quality 1:1 gluten-free all-purpose flour blend can generally be substituted for regular flour.
Can I use frozen zucchini?
Fresh zucchini is recommended because frozen zucchini releases significantly more water.
If using frozen zucchini, thaw it completely and squeeze out as much moisture as possible.
Can I make it without oil?
The oil contributes significantly to the texture and moisture of the pie.
You can experiment with reducing it, but completely removing it will produce a different result.
Can I serve it cold?
Yes.
This zucchini pie is delicious warm, at room temperature, or chilled.
How do I get a darker golden top?
Sprinkle Parmesan and a little mozzarella over the surface before baking.
You can also broil the finished pie for 1–2 minutes, watching it carefully.
Final Thoughts
This Crustless Zucchini and Cheese Pie is an easy, comforting recipe that turns simple zucchini into a golden and satisfying dish.
The combination of tender vegetables, fluffy eggs, melted cheese, and Parmesan creates a delicious texture without the need for a pastry crust.
For the best results, focus on one important step: remove as much excess moisture from the zucchini as possible.
Serve it as a vegetarian main dish, brunch recipe, side dish, or easy make-ahead meal.