Crustless Zucchini Pie – Quiche like breakfast dish made with eggs, cream cheese, and cheddar cheese for a delicious way to use zucchini. Makes a beautiful pie without the crust.
I know summer is almost over. I get that. I’m sad about that. Many of you already know that summer is my absolute favorite time of year. And I’m always so (insert frown face) 🙁 bummed to have to kiss it goodbye for another year. Like seriously, think about it. This will be my last summer as a 36 year old. So depressing. And next summer will be my last as a 37 year old. They’re just slipping away from me so quickly!
But this crustless zucchini pie takes away a little of the sadness. Joy = summer. Summer = zucchini. Oh yeah!
This pie was so much better than I could ever have imagined. Zucchini pie. The name lacks zing and bling. I know. I get it. But if you like zucchini, if you like eggs, this is a dish you don’t want to pass up on.
So good in fact that my children asked to eat before I even offered it to them. As soon as it came out of the oven they were begging for it.
And trust me. I get what I bonus and blessing that is. I know many friends whose children won’t touch vegetables like zucchini. Mine eat it and they really enjoy it.
Are you ready for the even better news?!
They asked for seconds. No joke. They loved it! Winning recipe for our family. So I’d love to share it with yours.
This recipe is made with delicious cheddar cheese, Parmesan cheese, eggs, herbs, and zucchini. It’s pretty simple but pretty delightful too. I served it for dinner because making breakfast is just plain hard some days.
But I can imagine it would be great for both breakfast and dinner. Heck, you might as well try it for lunch too! No shame in that.
Here’s to lazy summers full of goodness like zucchini, bare feet, summer breezes, long evening walks and fruity drinks. I hope yours has been a great one.
Print off this recipe ASAP and make it for your next meal. Don’t let summer veggies pass you by before you’ve tried it.
Til we meet and eat again,
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- 3 large eggs
- 3 ounces cream cheese, softened
- ½ teaspoon salt
- 1 cup shredded cheddar cheese
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon parsley
- 2 cups sliced zucchini
- ¼ cup grated Parmesan cheese
- Preheat oven to 450°F. In a medium bowl stir together eggs, cream
cheeseand salt. Mixturewill be slightly lumpy. Stir in cheddar cheese, oregano, basil and parsley.
- Slice zucchini into rounds about ¼ inch thick. I used a mandoline.
- Pour egg mixture into a 8-10 inch round tart or pie pan. I used one similiar to this.
- Layer zucchini in a circular pattern over egg mixture. Sprinkle evenly with grated Parmesan cheese.
- Bake for about 30-35 minutes or until golden brown and baked through.
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