Crustless Zucchini Pie
Recipe GLPRfba7c4ad92c55c
A savory, crustless zucchini pie featuring tender sautéed zucchini, creamy mashed potatoes, and sweet corn bound together with eggs and yogurt. Topped with melted cheese and fresh mint, this vegetarian dish is naturally gluten-free and makes a satisfying main course or side.
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Ingredients
2 potatoes, boiled and cooled
3½ cups zucchini, thinly sliced
2 tablespoons olive oil
3 large eggs
5 tablespoons plain yogurt
1 cup sweet corn, boiled or canned
5 green onions, chopped
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon sweet chili powder
4 tablespoons parmesan or kasar cheese
2 tablespoons parmesan or kasar cheese for topping
Fresh mint for garnish
Directions
Preheat your oven to 374°F (190°C). Lightly oil or grease a 9-inch pie pan and set it aside.
If not already done, boil the potatoes in salted water until they are very tender, then drain and let cool completely. Once cooled, grate or mash them coarsely.
Heat the olive oil in a large skillet over medium heat. Add the thinly sliced zucchini and sauté, stirring occasionally, until the slices are slightly softened and lightly golden, about 8–10 minutes. Transfer to a plate and allow to cool completely.
In a large mixing bowl, whisk the eggs together until well combined.
Add the yogurt to the eggs and stir until smooth and fully incorporated.
Gently fold the cooled grated potatoes into the egg and yogurt mixture using a spatula, being careful not to overmix.
Fold in the sweet corn and chopped green onions until evenly distributed.
Sprinkle the salt, ground black pepper, and sweet chili powder over the mixture, then stir to combine.
Add the 4 tablespoons of cheese and stir until evenly mixed.
Gently fold in the cooled sautéed zucchini slices until just combined; do not overmix.
Pour the entire mixture into the prepared pie pan, spreading it evenly.
Bake uncovered for 30 minutes, until the top begins to set but may still be slightly moist in the center.
Remove the pie from the oven and sprinkle the remaining 2 tablespoons of cheese evenly over the top. Return to the oven and bake for an additional 5 minutes, until the cheese is melted and the center is firm.
Allow the pie to rest at room temperature for about 15 minutes before slicing. This helps it set and makes serving easier.
Slice into portions, garnish with fresh chopped mint, and serve warm.
