Crustless Zucchini Pie

Crustless Zucchini Pie

This easy crustless zucchini pie is perfect for a light summer meal. It's packed with flavour and nutrients, and it's so simple to make!

  • 16 servings
  • 1 hr
  • 274 kcal
  • VE
Crustless Zucchini Pie

This crustless zucchini pie is the perfect lunch for a sunny day in the garden. The recipe originally comes from a friend in Crete. It’s both easy, and a great way to use up the glut of courgettes we seem to enjoy every July and August!

Accompanied by a side salad (and maybe a chilled glass of white wine!), this courgette tart is so savoury and satisfying. The feta, parmesan and eggs give it that cheesey, almost quiche-like consistency, whilst the grated courgette/zucchini and the fresh herbs give it a real green vibrancy and fresh taste. Since it’s without a crust, it’s a really healthy, light option too. I’ve even been known to wrap the whole thing in tin foil and take it to the park for a picnic - and you can be sure that none ever comes back!

Ingredients

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Directions

You will need about 1 hour to make 16 servings of this recipe, which has approximately 274 calories each. Make sure you have all the ingredients and follow these 5 simple steps. If you have any questions, send me an email and I’d be more than happy to help!

Watch it step-by-step!

Crustless Zucchini Pie

This crustless courgette pie (or zucchini pie, for our US audience!) is a real go-to summer dish for easy outdoor entertaining. Lovely warm from the oven, it's just as perfect at room temperature too. I just knock up a nicely dressed salad to go alongside, and there we have it - outdoor dining, done!

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