This Crustless Zucchini Pie combines shredded zucchini and grated onion with cottage cheese, eggs, and melty cheese for a creamy, savory pie that slices neatly. Inspired by classic Bisquick zucchini pies, this version skips the boxed mix and uses pantry staples for an easy breakfast, brunch, or a light summer dinner.
Zucchini Pie at a Glance
- Serves: 6 as a light entrée or 8 as part of a brunch spread
- Time Needed: About 10–15 minutes hands-on; roughly 1 hour total including baking and resting
- No Bisquick Needed: A simple mix of flour and baking powder replaces the boxed mix for a budget-friendly, from-scratch version
- Best For: High-protein breakfasts, summer brunches, or a light vegetarian dinner
- Why it Works: Shredded zucchini melts into the egg base while cottage cheese adds body and a subtle tang without tasting like cottage cheese once baked
Recipe Highlights
- Key tips to ensure a non-soggy, tender pie
- Notes on ingredients and acceptable substitutions
- Simple variations for dietary needs
- Step-by-step instructions and baking times
- Serving suggestions and storage tips
- Frequently asked questions
Kristen’s Key Tips for Zucchini Pie
After testing many versions, a few simple techniques make this zucchini pie light, creamy, and easy to slice:
- Shred the zucchini. Coarse shredding lets the zucchini integrate into the egg mixture so the pie holds together and slices cleanly.
- Salt the vegetables and drain. Toss the grated zucchini and onion with salt and let them sit so excess moisture releases; then squeeze well to avoid a soggy pie.
- Squeeze thoroughly. Use a clean kitchen towel, cheesecloth, or firm pressing in a strainer to remove liquid before folding into the batter.
- Trust the cottage cheese. Full-fat cottage cheese melts into the mixture, creating richness and protein without a cottage-cheese texture once baked.
- Bake until slightly wobbly. Remove the pie when the center still has a slight jiggle. Overbaking makes the eggs rubbery instead of creamy and tender.
Happy cooking! — Kristen
Notes on Ingredients
- Zucchini: Choose small to medium firm zucchini with few blemishes. Larger zucchini can be watery and have larger seeds that affect texture.
- Onion: Yellow or white onion works best for a balanced flavor. Red onion can be too strong when grated.
- Flour + Baking Powder: Use these to replace a baking-mix product. They provide structure and a light rise without boxed mixes.
- Cottage Cheese: Full-fat cottage cheese yields the best texture; reduced-fat varieties may contain stabilizers that change the bake.
- Feta: Adds a salty bite. Substitute grated Parmesan if desired.
- Monterey Jack: Grate from a block for the smoothest melt. Cheddar or mozzarella can be substituted.
- Milk: Any milk or cream will thin the batter slightly; use what you have on hand.
Variations & Modifications
- Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free flour blend.
- Use a Baking Mix: If you prefer, replace the flour and baking powder with 1/4 cup of an all-purpose baking mix.
- Yellow Squash: Swap yellow squash for zucchini and prepare in the same way.
How to Make a Crustless Zucchini Pie
Take your time salting and draining the zucchini and onion — this step prevents sogginess and ensures a well-set pie.
- Grate the zucchini and onion. Use a box grater or a food processor with a coarse shredding blade. Measure the zucchini before squeezing it dry; for this recipe 3 cups grated (about 2 medium zucchini) is typical.
- Salt the zucchini and onion. Place the grated vegetables in a fine-mesh strainer over a bowl, sprinkle with salt, and let sit 10–15 minutes. The salt draws out moisture and begins to flavor the mixture.
- Prepare the batter. Whisk milk, flour, and baking powder until smooth. Add eggs, cottage cheese, pepper, salt, and garlic powder, and whisk until combined and slightly thick.
- Drain the zucchini and onion. Transfer the vegetables to a clean kitchen towel or cheesecloth and squeeze firmly to remove all excess liquid. You can also press the mixture in the strainer with a spoon or measuring cup.
- Fold together. Gently fold the drained zucchini and onion into the batter, then add crumbled feta and shredded Monterey Jack. Fold just until evenly combined to avoid developing gluten that can toughen the texture.
- Bake. Pour the mixture into a greased 9-inch deep-dish pie pan and bake at 350°F (175°C) for about 40–45 minutes, until the top is lightly golden and the center is mostly set but still slightly wobbly. For accuracy, an internal temperature around 165°F indicates doneness.
- Rest. Let the pie cool for 10–15 minutes before slicing to help it set and hold its shape.
Serving Suggestions
This pie works all day: brunch, lunch, or a light dinner. It pairs well with fresh fruit, a simple green salad, or toasted English muffins for a breakfast sandwich.
- Breakfast: Serve with fresh fruit and a hot coffee or smoothie for a balanced morning meal.
- Brunch: Add a fruit salad and a simple baked sweet, like coffee cake, for a complete spread.
- Lunch or Light Dinner: Pair with a green salad, roasted vegetables, or crusty bread for a satisfying meal.
- Sandwich: Use a slice on a toasted English muffin with arugula and sliced tomato for a savory sandwich option.
Zucchini Pie FAQs
Remove excess moisture by salting the grated zucchini and onion, letting them sit for 10–15 minutes, then squeezing out all liquid before adding to the batter.
You can bake the pie up to three days in advance and reheat gently. Avoid assembling long before baking, as the filling will release liquid and the texture may not set properly.
Yes. Substitute 1/4 cup of an all-purpose baking mix for the flour and baking powder if you prefer.
More Zucchini Recipes
If you have extra zucchini, try it in sautés, skillet dishes, air-fryer snacks, or light pasta primavera.
- Sautéed zucchini and summer squash
- Turkey taco skillet with zucchini
- Air-fryer zucchini fries
- Vegetarian enchiladas with zucchini
- Vegetable primavera pasta
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Crustless Zucchini Pie
Ingredients
- 3 cups grated zucchini (about 2 medium)
- 1/3–1/2 cup grated onion (about 1 small yellow onion)
- 1 teaspoon kosher salt, divided
- 1/4 cup milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 4 large eggs
- 1/2 cup full-fat cottage cheese
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup crumbled feta cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 350°F and prepare a 9-inch deep-dish pie pan by greasing it well.
- Wash and dry zucchini. Remove stems and grate on the coarse side of a box grater. Measure 3 cups and place in a strainer; sprinkle with 1/2 teaspoon kosher salt.
- Peel and grate the onion, adding it to the zucchini in the strainer. Stir gently to distribute the salt and let sit 10–15 minutes to draw out moisture.
- In a large bowl, whisk together milk, flour, and baking powder until smooth. Add eggs, cottage cheese, black pepper, garlic powder, and 1/2 teaspoon salt; whisk to combine.
- Transfer the zucchini and onion to a clean towel or cheesecloth and squeeze out excess liquid until quite dry.
- Fold the drained zucchini and onion into the egg mixture. Add feta and Monterey Jack and fold gently until evenly distributed.
- Pour into the prepared pie pan and bake 40–45 minutes, until the top is lightly browned and the center is mostly set but slightly wobbly. An internal temperature near 165°F is a good guide.
- Rest the pie 10–15 minutes before slicing to allow it to set.
Equipment
- 9-inch deep-dish pie pan
Notes
Cottage cheese: Full-fat gives the best texture and flavor.
Cheese swaps: Use Parmesan or extra Monterey Jack instead of feta if preferred.
Grating: A food processor with a coarse shredding blade speeds preparation.
Storage: Store leftovers in an airtight container up to 4 days and reheat gently.
Nutrition
Approximate per serving: 140 kcal, 9 g carbs, 11 g protein, 7 g fat. Values are estimates and should be used as a guide.