Imagine a mouthwatering dish that combines the fresh summer flavors of zucchini and tomatoes with the rich, creamy goodness of cheese - all without the heavy carbs of a traditional pie crust! This Crustless Zucchini Tomato Pie is your ticket to a delightful meal that's not just incredibly delicious, but also surprisingly easy to whip up. Whether you're looking for a crowd-pleasing brunch centerpiece, a light dinner, or a vegetarian-friendly option that doesn't compromise on taste, this recipe is about to become your new kitchen superhero.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- Zucchini
- Tomatoes
- Onion
- Cheddar cheese
- Eggs
- Milk
- Salt
- Pepper
- Oregano
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish with cooking spray or butter.
- Wash and slice zucchini into thin rounds, approximately 1/4 inch thick. Pat the zucchini slices dry with paper towels to remove excess moisture.
- Dice the onion finely and slice tomatoes into thin rounds. Set both aside.
- Grate the cheddar cheese using a box grater or food processor.
- In a large mixing bowl, whisk together eggs, milk, salt, pepper, and dried oregano until well combined.
- Layer the zucchini slices on the bottom of the prepared pie dish, creating an even base.
- Sprinkle diced onions over the zucchini layer, followed by a layer of sliced tomatoes.
- Distribute the grated cheddar cheese evenly across the vegetable layers.
- Pour the egg mixture slowly over the vegetables, ensuring it seeps between the layers.
- Place the pie dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the center is set.
- Remove from oven and let cool for 10-15 minutes before slicing to allow the pie to set.
- Slice into wedges and serve warm or at room temperature.
Tips
- Moisture is the enemy! Always pat your zucchini and tomato slices dry to prevent a soggy pie.
- For extra flavor, consider adding fresh herbs like basil or thyme alongside the oregano.
- Use room temperature eggs for a smoother, more consistent egg mixture.
- If you want a golden, crispy top, broil the pie for 1-2 minutes at the end of baking.
- This pie is versatile - experiment with different cheeses like mozzarella or goat cheese.
- Let the pie rest after baking to help it set and make slicing easier.
- Leftovers can be refrigerated and taste great reheated or even eaten cold the next day.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 6g
Protein: 9g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 110mg
