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 6 years ago, and we seriously make a version of this recipe over and over again this time of year. The veggies are SO fresh and beautiful and there are hundreds of different ways to customize this pie!
This savory pie has bites of sweet corn, juicy tomato, tender bell pepper, 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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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 all-purpose flour)
Customize your 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 freezer-friendly 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 tin foil. 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
- Healthy Marbled Chocolate Zucchini Banana Bread
- Cheesy BBQ Chicken Stuffed Zucchini Boats
- Zucchini Mac and Cheese
- Peanut Butter Zucchini Bread Baked Oatmeal
- Chocolate Zucchini Cake (healthy + gluten free)
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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Easy Crustless Summer 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
- Prep the pan. Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan) with nonstick cooking spray.
- Cook the veggies. 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.
- Whisk the egg mixture. In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
- Assemble the pie. 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 ½ cup shredded cheddar cheese.
- Bake & serve. 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, republished with new photos on July 30th, 2023, and republished on August 20th, 2025.
Incredibly easy and delicious. I loved using up summer veggies and adding them to a healthier version of quiche. Great recipe and I will be using again each season with different combos, as you suggested!
Love that! This one’s great for customizing 🙂
Had lots of zucchini to use up and ended up using two of your zuke recipes today, lol (this one and the zucchini crust.) We loved this (and the crust)! Omitted the corn bc I was out, but it still turned out great. We plan to freeze it after cutting, so we can just pull slices to order. Will make this again 🙂
Love that! Perfect way to use up summer zucchini 🙂
What a delicious crustless zucchini pie.So easy to make Love it!
So happy to hear that!
This was absolutely delicious! The flavour of all the summertime vegetables shine in this recipe. Will be making this again and gain.
Great recipe to get lots of veggies in and not feel like you’re consuming a heavy and high calorie meal. Prep was so easy. Will definitely make again.
Absolutely! Glad you enjoyed 🙂
Hi Monique Thank you for this lovely recipe! I plan to make individual muffins for church on Sunday. Thank you for all your hard work putting this lovely channel together. Much appreciated!
Love that idea! I hope everyone enjoys!
Your site is so overloaded with advertisements that it’s extremely difficult to see the recipe. It jumps around all the time as you scroll because it’s constantly trying to load new photos and videos for advertising. The video of you making this recipe plays a few seconds and then cuts into an advert that lasts about 30 seconds and there doesn’t appear to be any way to get it back. You need the patience of a saint to use this site. Do you think you’ve maybe said yes to too much advertising?!
Having an abundance of zucchini in the garden, I was looking out for more zucchini recipes and came across yours. I am loving the fact that it was jammed packed full of vegetables too. Hubby and I absolutely loved it. After the initial chopping and prep work, it was just so easy to put together, and cooked nicely within 35 mins. Will definitely be making this recipe again. Thank you for sharing it with us.
Amazing! Glad you found this one!
This is delicious- the grape tomatoes make the dish. I add turkey links for the men. Served with pineapple salsa .
Perfect! Glad it’s a hit!
This was pretty taste. If I had to made it again, I would cook the zucchini with the mushrooms because the zucchini ended up releasing way too much liquid with the eggs.
I’d also top it with fresh feta before serving.
Feel free to give it a quick saute beforehand! I’m all about adding extra feta, too.
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!
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!
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 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 🙂
Will this still taste good without the cheese?
Sure! You can also use Vegan cheese if you prefer. Enjoy!
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 ❤️
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!
**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!
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!
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.
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!!!
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!!
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.