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Crustless Zucchini and Cheese Pie has 2 kinds of cheese and bakes up in no time. It’s packed with fresh summer zucchini and makes a great appetizer or light lunch. 

 

Confession. This was supposed to be a Greek crustless zucchini pie. Except I didn’t have the feta. And I didn’t have a lot of Mozzarella. So, I poked around in the fridge to see what I did have. Parmesan is always in the fridge. And there’s a few other cheese I like to keep on hand. I gotta tell ya, the Parmesan really makes this recipe.

 

Where does zucchini come from?

 

I’ve talked about squash before. Most of them hail from the same Mesoamerica that most other gourds come from. But squash is a large category. Like shoes. There’s lots of shoes, but not all of them are zucchini like we know it today. For that, we have to thank Christopher Columbus, I think.

 

 

Or at least we can thank the explorers that travelled the globe. They brought back all the foods they found to their homelands. Then all the botanists and culinary geeks tried to grow those ingredients in their homeland. Some worked out, some didn’t. In this case, zucchini worked out.

 

I’m just gonna throw this out there. Zucchini is like a tomato. It’s a fruit. Yes. I know. But the parent plant genus is a fruit plant. Meaning it develops from the flower of a plant and not an edible part of the plant. Like a carrot is a root that we eat. A potato is a root that we eat. The resulting zucchini that we eat is considered a vegetable. But sometimes, in a quick bread or muffin, it’s treated like a fruit. I guess.

 

 

Today’s zucchini that we know hails from Italy. In the 1800s they cultivated those ancient seeds and made the tender and fertile vegetable that we know today. And then immigrants that came to United States and reintroduced zucchini to the culinary world. It’s interesting how it comes full circle.

 

How many types of zucchinis are there?

 

That’s a good question. I’m sure there’s a ton of them. Not all of them are prevalent to the United States. I do know there’s a few varieties that are well worth the money to try to grow or look for at your local farmer’s market.  And since zucchini is very fertile, there’s plenty to pick up at the farmers markets.  If you’re lucky enough to grow them, then you can always use recipes like this Bisquick zucchini pie. 

 

 

I’m going to confess that I did not like squash of any kind growing up. Of course, butternut, acorn, spaghetti and the like were not readily available when I was growing up. If I had this Pumpkin Zucchini Bread growing up I might have changed my mind sooner.  Yellow squash is something I merely tolerate from time to time. Zucchini I like more and more as I get older, but there’s a reason for that. 

 

If you’re like me and you don’t really like squash or zucchini try peeling it. That’s been a game changer for me. When I peel zucchini, I can thoroughly enjoy the sweet and tender flavor of the zucchini. The peel, to me at least, is bitter and not very tasty. Since I started peeling it, I’ve been eating it more and more.

 

 

There’s round zucchini. I’ve never seen those. Pattypan squash. I’ve tried that. It’s really fun to slice and sauté or roast. Especially the baby ones! I feel like Black Beauty is the most common zucchini you find in the grocery and the markets now. I haven’t really seen all the other kinds very often. I’ve seen the Golden Egg but I haven’t tried. It looks super fun and colorful!

 

My hands down favorite zucchini is Gourmet Gold. Not only is the peel yellow, but the flesh is sort of yellow, too. It has a delicious flavor and is always super tender. Sometimes I don’t even have to peel it. The peel isn’t as bitter and unappetizing as the green varieties. And it’s so pretty! That golden yellow color is so vibrant!

 

 

How do you make Crustless Zucchini and Cheese Pie?

 

This recipe is so simple and easy to make you’ll be surprised. I know I was. Hardest part was squeezing the zucchini. But it’s necessary. You don’t want all that zucchini moisture to ruin your crustless zucchini and cheese pie. It would just be a soggy mess.

 

So, first thing you need to do is squeeze the excess water out of the shredded zucchini. As you can see, I started out with about 4 cups of shredded zucchini. Then I put it in a clean linen towel and squeezed it. I kept twisting and squeezing the zucchini in the towel.

 

 

As you can see, I wound up with about 1/4 cup of zucchini juice. Feel free to save this for a smoothie or for a soup broth. I did not. Because I didn’t want to make soup and smoothies just aren’t something I make often. And I went from 4 cups of shredded to about 3 cups of squeeze, shredded zucchini. That linen towel is strong enough to squeeze anything. It’s my go to towel for squeezing ingredients. 

 

That’s the longest part of the process. Then you take that zucchini and add some eggs, flour, baking soda, cheese, and spices to round out the flavors of the pie. You could go the feta route, if you want. Split the feta and Mozzarella cheese instead of Parmesan. The feta won’t melt as creamy as the Parmesan and Mozzarella combination, but it will add deliciously salty feta flavor. 

 

 

What does zucchini cheese pie taste like?

 

So delicious. It’s packed with zucchini. You can see that from the photos. The custard just envelops the tender zucchini making it extra delicious. Then the cheese adds a salty and rich flavor you don’t expect.

 

I was pleasantly surprised with the flavor this crustless zucchini pie. The flavor of the cheese is prevalent, so make sure to keep the Parmesan in there. It stands up to the cooking time and all the other ingredients in this crustless zucchini pie. There’s a hint of garlic and onions which round out the flavors. I added in some dried dill which brings come that vibrant flavor of all the ingredients.

 

It’s a perfect appetizer. Or in larger slices a great lunch with a salad or a dinner with some chicken. This recipe is super versatile and could be pretty much anything but a dessert. I devoured a couple of slices as I was cooking and baking that day in the kitchen. It’s perfect warm from the oven or at room temperature. I wouldn’t serve it cold, but it does last at least a week in the fridge. So you can easily make it ahead of time then reheat or let it come to room temperature before serving. It’s just that versatile!

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Friday Farmers Market Recipes

Savory Recipes

• Burrito Bowl with Fresh Corn and Tomatoes from Karen’s Kitchen Stories
• Cajun Shrimp from A Day in the Life on the Farm
• Crustless Zucchini Cheese Pie from A Kitchen Hoor’s Adventures
• Dutch Oven Chicken with Vegetables from Family Around the Table
• Egg Salad with Pickles from Art of Natural Living
• Everything Bagel Breakfast Sushi from The Spiffy Cookie
• Gnocchi with Corn, Mushrooms, and Bacon from Hezzi-D’s Books and Cooks
• Pepper Parmesan Beans from Jolene’s Recipe Journal
• Spicy Hoisin Grilled Corn from Palatable Pastime
• Sweet Potato Fries from Cindy’s Recipes and Writings
• Zucchini and Hamburger Stew from Cheese Curd In Paradise

Sweet Recipes

• Fluffy Peach Waffles from Red Cottage Chronicles
• Lemon Poppyseed Summer Squash Bread from Jen Around the World
• Peach Lassi from Magical Ingredients