Crustless Summer Zucchini Pie

For the month of July, the dietitian is featuring this tasty summer zucchini pie. This Skinnytaste recipe gives you a healthy and savory spin on pie. With the 4th of July just around the corner, this recipe would be a great potluck item. It also works well as a summer dinner paired with a side salad or some fresh fruit. This recipe will be a great way to get in an extra serving vegetables.


  • 10 oz shredded zucchini, all liquid squeezed out
  • 1/2 cup shallots, chopped
  • 1/4 cup chopped fresh chives
  • 1/2 cup part skim mozzarella
  • 2 tbsp grated Parmesan cheese
  • 1/2 cup white whole wheat flour (for example-King Arthur)
  • 1 tsp baking powder
  • 2/3 cup  1% or fat free milk
  • 1 tsp olive oil
  • 2 large eggs, beaten
  • 1/2 tsp kosher salt
  • fresh cracked pepper to taste
  • cooking spray


  • Preheat oven to 400°. Lightly spray a pie dish with cooking spray.
  • Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.
  • Sift flour and baking powder in a medium bowl.
  • Add remaining ingredients to the bowl and blend well.
  • Combine with zucchini mixture and pour it into the pie dish.
  • Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.
  • Let it stand at least 5 minutes before serving.

Serving: 1/6th, Calories: 125.3kcal, Carbohydrates: 13.1g, Protein: 8.1g, Fat: 4.8g, Sodium: 420.1mg, Fiber: 2g, Sugar: 2.5gBlue Smart Points:3Green Smart Points:4Purple Smart Points:3Points +:3

Published by The Diet Duchess

An evidence based nutrition practice that empowers clients to live well through healthy eating, disease prevention, and disease management.

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