Zucchini pie may be the one thing I want to eat all summer long.
Yes—zucchini pie. Not blueberry, not peach. Zucchini.
Vegetables in pie. And yes, that makes it practically a health food.
This zucchini pie is outstanding. The title has the word “pie,” but there’s no crust drama here—because there’s no crust. If you prefer a crust you could call it a zucchini quiche, but this crustless version is bright, simple and extremely satisfying.
It’s essentially a frittata built around spiralized zucchini, with eggs, cheese and lots of blistered, garlicky tomatoes. Serve it as a main with a salad, slice it for a brunch spread, or cut it into wedges as a side for a casual gathering—this dish is flexible and perfect for summer produce.
If you don’t have a spiralizer, grated zucchini will work just fine. The most important step is removing as much liquid as possible: wrap the zucchini in a clean towel and squeeze until it’s dry. It takes effort, but it prevents a soggy pie and gives a much better texture.
Once the zucchini is drained, whisk eggs with a little milk and flour, add chopped herbs, grated cheeses and the zucchini. Separately, sauté garlic and cherry tomatoes in olive oil until the tomatoes start to burst and become jammy—this adds a wonderful, savory-sweet pop to the finished pie. Fold the tomato mixture into the egg and zucchini mixture, then bake until set and golden.
I bake mine in a springform pan because the edges can be wrapped in foil to prevent leaks, but a regular pie dish or square pan will work too. The springform looks pretty when you unmold it, but any pan will yield a delicious result.
Finish each slice with a sprinkle of parmesan and a few extra fresh herbs. It makes a lovely breakfast, lunch or dinner—and it keeps well, so you can eat it hot or at room temperature.
Zucchini Pie with Burst Tomatoes
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Ingredients
- 3 pounds zucchini spiralized
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 pint cherry tomatoes halved
- 4 garlic cloves minced
- 2 tablespoons chopped fresh oregano
- 7 large eggs
- 2/3 cup milk
- 1/4 cup all-purpose flour
- 3 tablespoons chopped fresh herbs like basil, rosemary, oregano, parsley
- 1/2 teaspoon black pepper
- 2/3 cup freshly grated white cheddar cheese
- 1/2 cup freshly grated parmesan cheese plus extra for topping
Instructions
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Spiralize the zucchini and place it in a colander. Sprinkle with 1 teaspoon kosher salt, toss, and let sit for 20 minutes to draw out moisture.
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Preheat the oven to 375°F. Prepare a 9-inch springform pan by spraying with nonstick spray and wrapping the bottom tightly with aluminum foil to prevent leaks.
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Heat a skillet over medium heat and add the olive oil, halved cherry tomatoes, minced garlic and oregano. Cook until the tomatoes burst and soften, about 5 minutes, then remove from heat.
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Working in batches if needed, wrap the zucchini in a clean kitchen towel and squeeze and twist until all liquid is expelled. This step is key to preventing a watery pie.
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In a large bowl, whisk together the eggs, milk, flour, chopped herbs, black pepper and a pinch of salt. Stir in the squeezed zucchini, the tomato and garlic mixture, and the grated cheeses until well combined. Pour into the prepared pan.
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Bake for 55 to 60 minutes, or until the center is set and the top is golden. Cool 10 to 15 minutes before releasing the springform and slicing. Garnish with extra parmesan and fresh herbs.
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Truly heaven-sent.