Crustless Zucchini Pie

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Crustless Zucchini Pie

Zucchinis. Is there anyone on earth who can’t grow them? It’s one plant I’ve had good luck with, but my pride at having grown a bumper crop of…something, usually turns to dismay as I realize I can only bake so much zucchini bread. What else is zucchini good in? Lots of things, I’m sure, but they grow faster than I can cook sometimes!

Thankfully, this recipe is quick. It only takes about ten minutes to prepare, so you can get back to figuring out what to do with the rest of your summer squash.

Crustless Zucchini Pie
Serves 4
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. 3 zucchini, sliced
  2. 2 cloves garlic, minced
  3. 2 tablespoons butter
  4. 1 teaspoon fresh dill
  5. 1/4 teaspoon sea salt
  6. Fresh ground pepper to taste
  7. 1/2 cup grass fed jack or cheddar cheese such as Kerrygold
  8. 3 eggs, lightly beaten
  9. 1/2 cup feta cheese OR cheddar OR jack cheese
  1. Preheat oven to 375 degrees
  2. Saute zucchini and garlic in butter in cast iron skillet until soft
  3. Remove from heat and mix in dill, salt, pepper and cheese
  4. Spoon zucchini mixture into pie plate.
  5. Pour eggs over zucchini mixture and sprinkle with remaining cheese
  6. Bake at 375 degrees for 30 minutes, or until an inserted knife comes out clean
  7. Let cool for 5 minutes before slicing, or serve chilled
The Darling Bakers


About Kelley

Hi! I'm Kelley. Real foodie and crunchy mom to a teenager and a toddler. My husband and I live in Southern California.


  1. Teri McHugh says:

    I was wondering about the instructions which say to pour the zucchini mixture into the prepared crust…. can you enlighten me?

    • You will have a crust in a pie plate and your zucchini that you’ve sauteed in a pan. Just transfer the sauteed zucchini from pan to pie crust.