Crustless Zucchini Noodle Pie is the perfect low-carb dish that blends cheesy goodness with fresh garden flavors. It’s quick to make, incredibly satisfying, and perfect for weeknight dinners, brunches, or as a flavorful side. With just a few simple ingredients and minimal prep time, this recipe makes it easy to enjoy zucchini in a whole new way.
Why You’ll Love This Crustless Zucchini Noodle Pie
- Low-carb & wholesome: A lighter alternative to traditional quiche or casseroles.
- Cheesy & comforting: Mozzarella, ricotta, and Parmesan create a rich, creamy filling.
- Quick & easy: Ready in under 30 minutes.
- Customizable: Easily add your favorite toppings or extra veggies.
- Versatile: Great for brunch, lunch, or dinner.
Ingredients
- 1 large zucchini, spiralized (about 2 cups of noodles)
- 1 teaspoon olive oil
- 1 egg, lightly beaten
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ⅔ cup ricotta cheese
- ¼ cup Parmesan cheese (plus extra for topping)
- 1–2 garlic cloves, minced or pressed
- 1 Roma tomato, thinly sliced
- 7–8 fresh basil leaves, cut into thin strips
- Salt and pepper, to taste
- Non-stick cooking spray for the baking dish
Step-by-Step: How to Make Crustless Zucchini Noodle Pie
- Preheat the oven: Set your oven to 350°F and lightly coat a 9-inch baking dish with non-stick cooking spray.
- Prepare the zucchini: Spiralize and pat dry with a paper towel to remove excess moisture.
- Mix the base: Toss zucchini noodles with olive oil and the beaten egg, then spread evenly in the dish, leaving a slight border around the edges.
- Make the cheese mixture: Combine mozzarella, ricotta, Parmesan, and garlic until smooth.
- Layer the pie: Drop spoonfuls of the cheese mixture over the zucchini and gently press down.
- Add toppings: Layer tomato slices, sprinkle with basil, and top with extra mozzarella and Parmesan.
- Bake: Cook for 20–25 minutes, until set and lightly golden.
- Serve: Let cool for a few minutes, then slice and serve warm.
Helpful Tips
- Enhance the flavor: Add a pinch of Italian seasoning or red pepper flakes.
- Go rustic: Use a cast-iron skillet instead of a baking dish for a farmhouse-style presentation.
- Reduce moisture: Salt zucchini lightly and let it sit for 10 minutes before patting dry.
Substitutions and Variations
- Cheese swaps: Replace ricotta with cottage cheese or goat cheese.
- Add protein: Mix in cooked bacon, sausage, or shredded chicken.
- Veggie boost: Incorporate mushrooms, bell peppers, or spinach.
- Dairy-free option: Use plant-based cheese alternatives.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm in a 325°F oven for 10–12 minutes or microwave for 1–2 minutes.
Serving Suggestions
- Pair with a crisp green salad for a refreshing meal.
- Serve with garlic bread or keto-friendly flatbread.
- Top with a dollop of pesto or marinara for extra flavor.
Conclusion
Cooking is all about experimenting and sharing, so feel free to make this recipe your own! This cheesy, flavorful zucchini noodle pie is simple, delicious, and perfect for any occasion. Thanks for stopping by and being part of this food-loving community—happy cooking!
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Crustless Zucchini Noodle Pie
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Crustless Zucchini Noodle Pie is a cheesy, low-carb dish made with fresh zucchini, three cheeses, and aromatic basil. Quick, customizable, and full of flavor, it’s perfect for brunch, dinner, or meal prep. Try this easy recipe today!
Ingredients
1 large zucchini, spiralized (about 2 cups)
1 teaspoon olive oil
1 egg, lightly beaten
1 cup shredded mozzarella cheese (plus extra for topping)
⅔ cup ricotta cheese
¼ cup Parmesan cheese (plus extra for topping)
1–2 garlic cloves, minced or pressed
1 Roma tomato, thinly sliced
7–8 fresh basil leaves, cut into thin strips
Salt and pepper, to taste
Non-stick cooking spray
Instructions
- Preheat the oven: Set your oven to 350°F and lightly coat a 9-inch baking dish with non-stick cooking spray.
- Prepare the zucchini: Spiralize and pat dry with a paper towel to remove excess moisture.
- Mix the base: Toss zucchini noodles with olive oil and the beaten egg, then spread evenly in the dish, leaving a slight border around the edges.
- Make the cheese mixture: Combine mozzarella, ricotta, Parmesan, and garlic until smooth.
- Layer the pie: Drop spoonfuls of the cheese mixture over the zucchini and gently press down.
- Add toppings: Layer tomato slices, sprinkle with basil, and top with extra mozzarella and Parmesan.
- Bake: Cook for 20–25 minutes, until set and lightly golden.
- Serve: Let cool for a few minutes, then slice and serve warm.
Notes
For a firmer pie, lightly salt zucchini and let it sit for 10 minutes before patting dry.
Add a pinch of Italian seasoning or red pepper flakes for extra flavor.
Swap ricotta with cottage or goat cheese, or add protein like bacon or chicken for a heartier dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 slice (about 1/6 of the pie)
- Calories: ~180
- Sugar: 3g
- Carbohydrates: 6g
- Protein: 10g