This crustless, gluten-free vegetarian pie combines zucchini, tomato, cheese and eggs for a simple, savory dish that can be enjoyed any time of day.
I’ve been seeing some serious zucchini pictures as I scroll through social media. I’m so jealous! I would love nothing more than to grow my own vegetables.
I have a small backyard, so a traditional garden isn’t an option for me. Most years, I have a few pots of tomatoes growing, as well as an assortment of herbs. This year – I have nothing.My travel schedule this year is a bit insane, so I knew anything I planted wouldn’t get the care it needs. Even if I tried, the fury animal living under my shed would be the one to benefit. Last year he had a field day eating my tomato plants.
Lucky for me, I have lots of friends with gardens, and I was lucky enough to be gifted some gorgeous zucchini. It was perfect timing, too. I’ve been traveling for the past two weeks, and I was super anxious to get back in my kitchen and typical routine.
My originally plan for this post was a zucchini recipe roundup. Since zucchini seems to be everywhere, I thought I would offer some delicious ways to prepare it. My recipe for baked breaded zucchini is one of my favorites and making zucchini pizza boats is another easy meal idea.
But, after making this no crust zucchini and tomato pie yesterday, I changed my mind. As I was devouring it, I thought about all of my clients that avoid cooking because they think it takes too much time and effort. If only they knew how simple putting this meal together was.That’s when I decided to share it. So, after I ate it, I chopped more vegetables, whipped more eggs, and got my camera ready to take photos.
This recipe is a modification of one that I saw online. I needed some zucchini inspiration, so I google searched, “best zucchini recipes.” I got loads of results – beautiful photos of delicious looking zucchini recipes to choose from. I love eggs, so one particular recipe grabbed my attention. It was for a zucchini pie. It looked delicious, so I clicked the link and began to read the ingredient list.
The recipe sounded amazing, but there was a problem. It was made in a pie crust. I didn’t have the ingredients to make crust, and I had no intention of driving to the store. I decided I would leave it out. Then I ran into another issue. The recipe used spiralized zucchini, and I do not have a spiralizer.I decided to dice it instead. Spiralizing veggies is quite trendy right now, but remember that you don’t have to make it that way. If that seems like too big of a task for you, just slice it or dice it. You don’t have to get fancy. I made a few other modifications, too. Mostly because I didn’t feel like cleaning lots of dishes.
In the end, my recipe resembled more of a frittata than anything else, though I wouldn’t call it that. Frittata’s take a bit more time and care than this recipe did. When making a frittata, It’s best to sauté the vegetables first to decrease the water content and make the final product firmer. I skipped that step when making this. It also requires more eggs.
Instead, you get this busy mom’s version. I refer to it as my no crust zucchini and tomato pie. It’s delicious!
The first step is to chop your vegetables. I used zucchini, tomatoes and onions in this pie, but you can really add any vegetables that you want. Tomatoes have a very high water content, so you have to be mindful of that when adding them to a recipe like this. To reduce the water content, you can sauté the vegetables prior to pouring the egg mixture on top. I chose not to do that because I didn’t want to clean an extra dish. If you choose the quick way like I did, you just need to allow extra cooling time so it will set.
Once you have the vegetables chopped, place them in a bowl, then top with the Parmesan cheese. Stir. Transfer the mixture to the pie dish and spread around so that they form an even layer on the bottom.
In a separate bowl, whisk together the milk and eggs then pour it over the vegetables. Transfer to the oven and bake for 35-40 minutes or until the top is golden brown.
It’s really that simple. Pair this zucchini and tomato pie with a starchy vegetable like squash or a sweet potato, or keep it simple and serve with toast and a piece of fruit.
This is an easy but flavorful way to enjoy your garden fresh zucchini. Some of you might even be lucky enough to have homegrown tomatoes, too!
No Crust Zucchini and Tomato Pie
- 1.5 cups chopped zucchini
- 1 cup cherry tomatoes, red and yellow, chopped
- 1 cup chopped onion
- 4 eggs
- 4 egg whites
- 1/3 cup Parmesan cheese
- 1/2 cup 2% milk
- 1/4 tsp salt
- 1/2 tsp pepper
Preheat oven to 400 degrees. Lightly grease bottom of a standard 9” pie dish. Set aside.
In a small bowl, whisk eggs and egg whites together. Add milk and whisk for another 5-10 seconds.
In a separate bowl, combine the zucchini, tomato, onion, cheese, salt and pepper and stir well.
- Transfer the vegetable and cheese mixture to the pie dish. Make sure the vegetables are spread evenly in the pan
Pour the milk and egg mixture over the vegetables.
– Bake for ~35-40 minutes, or until a knife inserted in the middle comes out clean and the internal temperature reaches 160 degrees. The top will be golden brown.
- IMPORTANT: Let the pie sit for ~15 minutes prior to cutting and serving. Slice into 4 servings.
- Nutrition Facts (per 1/3 pie): 230 calories, 17 g carbohydrates, 3 g fiber, 19 g protein, 10 g fat, 4 g staurated fat, 300 mg cholesterol, 550 mg sodium, 15% daily potassium, 15% daily calcium, 10% daily iron, 6% daily vitamin D
- Meal Planning Servings: 1 CHO; 3 PRO; 2 FAT