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Delicious Zucchini Pie: An Easy, Cheesy Comfort Dish

A savory, crustless zucchini pie with ricotta, mozzarella, Parmesan, and a golden baked top.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner, Lunch
Cuisine: American, Mediterranean-Inspired
Calories: 278
Ingredients Equipment Method Notes

Ingredients
  

For the zucchini filling
  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 3 medium zucchini thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
For the creamy pie mixture
  • 4 large eggs
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese shredded, divided
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup milk
For the dish
  • 1 tablespoon butter for greasing the baking dish
  • 1 tablespoon parsley chopped, for garnish

Equipment

  • 1 large skillet
  • 1 large mixing bowl
  • 1 whisk
  • 1 9-inch pie dish or similar baking dish
  • 1 Cutting board
  • 1 Knife

Method
 

  1. Preheat the oven to 375°F (190°C). Butter a 9-inch pie dish or similar baking dish and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened.
  3. Add the zucchini, garlic, salt, black pepper, and oregano. Cook for 8 to 10 minutes, stirring occasionally, until the zucchini is tender and excess moisture has cooked off.
  4. Remove the skillet from the heat and let the zucchini mixture cool for about 5 minutes.
  5. In a large bowl, whisk together the eggs, ricotta, 3/4 cup of the mozzarella, the Parmesan, and the milk until smooth.
  6. Fold the cooled zucchini mixture into the egg and cheese mixture until evenly combined.
  7. Pour the mixture into the prepared dish and spread evenly. Sprinkle the remaining 1/4 cup mozzarella over the top.
  8. Bake for 35 to 40 minutes, until the center is set and the top is golden brown.
  9. Let the pie rest for 10 minutes before slicing. Garnish with chopped parsley and serve warm.

Notes

Cook the zucchini long enough to remove excess moisture for the best texture. Let the pie rest before slicing so it firms up properly. Cottage cheese can replace ricotta if needed.