Crustless Zucchini Pie

Main Courses Breakfast Summer Vegetarian

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Jul 09, 2026

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This Crustless Zucchini Pie folds shredded zucchini and grated onion into a cheesy egg mixture that bakes into a creamy, savory, sliceable pie. Inspired by Bisquick Zucchini Pie, this version skips the boxed mix and uses simple pantry staples for an easy breakfast, brunch, or light summer dinner.

Spatula pulling out slice of crustless zucchini pie from pie plate.

Zucchini Pie at a Glance

Serves: 6 as a light entree, 8 as part of a brunch spread
Time Needed: 10 minutes of hands-on prep; ready in just over an hour
No Bisquick Needed. Flour, baking powder, and salt replace the boxed mix, keeping the recipe simple and budget-friendly.
Best For: High-protein breakfasts, summer brunches, light vegetarian dinners
What Makes This Recipe Stand Out: Shredded zucchini melts into the cheesy egg mixture, while cottage cheese adds protein, creaminess, and a subtle tangy flavor.

Recipe Highlights

Kristen's Key Tips for Zucchini Pie

After testing more versions than I can count, I found that the secret to a fluffy and creamy zucchini pie that even the picky eaters enjoy comes down to a few small but important details:

Shred, rather than slice, the zucchini. This allows the zucchini to melt into the egg mixture, giving the pie a more appealing texture that is also easier to slice and eat.
Salt the zucchini and onion after grating. This will help to pull out the moisture that both zucchini and onion naturally retain, ensuring this pie sets up rather than stays wet and soggy.
Squeeze the zucchini mixture well. When baking with zucchini (in savory applications or sweeter bakes like Chocolate Zucchini Muffins and Pineapple Zucchini Bread), you want to give it a good squeeze before adding to the batter.
Don't doubt the cottage cheese. If the cottage cheese gives you pause, I get it. But once baked, it melts into the egg mixture, adding creaminess and protein without making the pie taste like cottage cheese, just as it does in my Green Chile Egg Bake.
Bake until slightly wobbly. Just like when making Homemade Quiche or Asparagus Frittata, you want the top of the zucchini pie to have a slight wiggle. Cooking until set results in overcooked, rubbery eggs, rather than a creamy, fluffy bake.

Happy Cooking! xo Kristen

Notes on Ingredients

Zucchini, yellow onion, cottage cheese, feta, Monterey Jack cheese, milk, eggs, seasonings, and baking mix labeled on counter.

Zucchini: Look for firm, small to medium zucchini with minimal blemishes. Large zucchini tends to have large, bitter seeds and a spongy texture, both of which are off-putting for zucchini pie.
Onion: I like the bite of yellow onion, but white or sweet onion will also work. Avoid red onions, as they do not grate well and are overpowering.
Flour + Baking Powder: Replaces the need for an all-purpose baking mix. I use this same combination to make Sausage Balls without Bisquick with great results.
Cottage Cheese: Use full-fat cottage cheese. Fat-free cottage cheese and many reduced-fat cottage cheese brands contain added stabilizers and ingredients that don't hold up well to baking.
Feta: I love the salty bite it adds, but grated Parmesan works just as well.
Monterey Jack Cheese: For the smoothest melt, grate the cheese from a block rather than using bagged shredded cheese that is coated in anti-caking agents. And if you don't have Monterey Jack cheese, sharp cheddar or mozzarella cheese can be used in its place.
Milk: Just a bit to thin out the batter. Use cream, half-and-half, or any milk fat percentage you have on hand.

Variations & Modifications

Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Use Bisquick Mix: Use ¼ cup of an all-purpose baking mix in place of the all-purpose flour, baking powder, and ½ teaspoon salt.
Use Yellow Squash in Place of Zucchini: Shred, salt, and drain in the same way you would zucchini.

How to Make a Crustless Zucchini Pie

Don't rush salting and draining the zucchini and onion, as this is key to preventing a soggy zucchini pie.

Grate zucchini and onion. Using a box grater or a food processor fitted with a grating blade, coarsely shred the zucchini, then the peeled onion. Note, unlike when baking zucchini bread or muffins, you want to measure out the zucchini BEFORE squeezing it dry. Savory dishes are a bit more forgiving than baked goods.

Zucchini being coarsely grated on box grater.

Peeled yellow onion being coarsely grated on box grater for zucchini pie recipe.

Salt the zucchini and onion. Place the grated zucchini and onion in a fine-mesh strainer placed over a large mixing bowl, add a bit of salt, and toss to coat. Let this mixture sit for about 10 minutes while you prep the remaining ingredients. The salt helps draw out excess moisture from the zucchini and onion and begins to flavor it. This process is similar to the one I use in my Cucumber and Onion Salad.

Salted shredded zucchini and grated onion in a fine-mesh strainer over large mixing bowl.

Prepare batter. In a large mixing bowl, whisk together the milk, flour, and baking powder until smooth and thick. We don't want any unpleasant lumps of flour or baking powder. Then, add eggs, cottage cheese, pepper, salt, and garlic powder, and whisk to combine.

Flour, milk, baking powder, and salt mixed together in a large mixing bowl.

Eggs, milk, cottage cheese, and baking mix combined in large mixing bowl.

Drain the zucchini and onion. Place the onion and zucchini in a clean kitchen towel and give the mixture a good squeeze, just as you would when making Zucchini Banana Bread.

Shredded zucchini and onion being squeezed over large mixing bowl to get out excess liquid.

Fold together. Add the drained zucchini and onions to the batter, along with crumbled feta and shredded Monterey Jack cheese. Use a gentle hand to fold together. Stirring vigorously here will activate the gluten in the flour, making for tough results.

Spatula folding grated zucchini and onion into egg and cottage cheese mixture.

Bake. Transfer the mixture to a greased deep-dish pie dish and bake until the top is lightly browned and the eggs are just set, but a bit wobbly. The best way to determine if baked through is to take the internal temperature. Aim for about 165°F.

Crustless zucchini pie made with shredded zucchini, grated onion, cottage cheese and eggs baked in white ceramic pie dish.

Serving Suggestions

This Crustless Zucchini Pie is delicious served any time of the day. It works just as well for breakfast as it does for a vegetarian dinner. Below are a few of my favorite suggestions.

For Breakfast: Serve with fresh fruit and a Homemade Latte or a Berry Smoothie for a balanced breakfast worth getting out of bed for.
For a Brunch to Impress: Serve alongside Fruit Salad with Honey Lime Dressing and Sour Cream Coffee Cake or Easy Cheese Danish.
As a Breakfast Sandwich: I love toasting English muffins and adding a slice of this zucchini pie topped with arugula and sliced tomato. It feels like a sophisticated spin on a Copycat Egg McMuffin Sandwich.
As a Light Entree: Pair with a light salad, such as a Strawberry Spinach Salad or Grilled Zucchini Salad, if you have additional zucchini on hand.

Slice of crustless zucchini pie showing shredded zucchini and cottage cheese in pie next to fresh fruit.

Zucchini Pie FAQs

How do you keep zucchini pie from being soggy?

The key is removing excess moisture before baking. To do this, salt the grated zucchini and onion and let sit for 10 minutes before squeezing out the liquid.

Can I make zucchini pie in advance?

You can bake the zucchini pie up to 3 days in advance and gently reheat before serving. Keep in mind it is best to assemble the pie right before baking. Otherwise, the filling will become watered down and never set.

Can I use Bisquick to make zucchini pie?

Yes. Replace the flour, baking powder, and ½ teaspoon of salt with ¼ cup of an all-purpose baking mix, not pancake mix.

More Zucchini Recipes

If you have more zucchini than you know what to do with, you may want to try one of the following savory zucchini recipes after making this pie.

Did you make this recipe?

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