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