Estimated reading time: 8 minutes
The Prettiest Way to Use Fresh Garden Zucchini
If your garden is overflowing with zucchini like mine usually does this time of year, you’re probably always looking for one more delicious way to use it. I’ve made zucchini bread, casseroles, fritters, and just about everything in between over the years. This time, I wanted to make a crustless zucchini pie that was just as beautiful as it was delicious.
That’s exactly how this Crustless Zucchini Rose Pie came to life. Thin zucchini ribbons are arranged into a beautiful rose and baked with eggs, cream, mozzarella, Parmesan, garlic, and fresh herbs. It looks a little fancy, but I promise it’s much easier to make than it looks!
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The first time I arranged those thin zucchini ribbons into a rose pattern, I honestly wasn’t sure how it would turn out. Then it came out of the oven golden brown with crispy edges, creamy cheese tucked between every layer, and a gorgeous spiral design that almost looked too pretty to slice. Almost!
Thankfully, once we cut into it, we discovered it wasn’t just beautiful—it was absolutely delicious. The tender zucchini, creamy egg filling, garlic, herbs, and plenty of Parmesan create a light yet satisfying meal that’s perfect for lunch, brunch, or even a simple summer dinner.
Even better, this recipe lets fresh garden zucchini be the star of the show without covering it up with heavy sauces or breadcrumbs. Instead, every slice showcases those beautiful ribbons while delivering incredible flavor in every bite.
Whether you’re serving guests or simply looking for a new zucchini recipe your family will remember, I think this one is going to become a favorite.
Table of contents
- The Prettiest Way to Use Fresh Garden Zucchini
- Why You’ll Love This Crustless Zucchini Rose Pie
- Ingredients You’ll Need
- How to Make Crustless Zucchini Rose Pie
- Reader Zucchini Favorites
- Nettie’s Best Tips
- Variations
- What to Serve with Crustless Zucchini Rose Pie
- Storage
- Can You Freeze It?
- Make-Ahead Tips
- Frequently Asked Questions
Why You’ll Love This Crustless Zucchini Rose Pie
If you’re still wondering whether this recipe is worth making, here are just a few reasons I think you’ll love it.
- Beautiful enough for holidays, brunches, and entertaining
- A wonderful way to use fresh garden zucchini
- Naturally low in carbs since there’s no crust
- Packed with fresh herbs, garlic, and cheese
- Easy to prepare with simple ingredients
- Perfect for breakfast, lunch, or dinner
- Reheats beautifully for leftovers
- An impressive recipe that’s actually easy to make
Tools I Use
Many readers ask what tools I use when testing recipes for The Recipe Bowl.
👉 See my full list of favorite kitchen tools here.
Ingredients You’ll Need
Small Zucchini
Choose long, skinny zucchini whenever possible. They’re easier to slice into ribbons, contain fewer seeds, and create a much prettier rose pattern.
Eggs
The eggs hold everything together while creating a soft, custard-like filling.
Heavy Cream
Heavy cream gives the filling a rich, silky texture without making it overly heavy.
Mozzarella Cheese
Mozzarella melts beautifully between the zucchini layers and adds a mild, creamy flavor.
Parmesan Cheese
Freshly grated Parmesan adds wonderful savory flavor and helps create a golden top.
Garlic
Fresh minced garlic brings everything together with classic Italian flavor.
Fresh Basil
Fresh basil adds brightness that pairs perfectly with summer zucchini.
Fresh Chives
Chives provide a delicate onion flavor without overpowering the zucchini.
Italian Seasoning
A simple blend that complements both the herbs and cheese.
Onion Powder
Just enough to deepen the savory flavor.
Salt and Black Pepper
Simple seasonings that allow the fresh ingredients to shine.
Olive Oil Spray
A light mist over the top helps the zucchini edges caramelize beautifully while baking.
How to Make Crustless Zucchini Rose Pie
Step 1: Slice the zucchini
Using a mandoline, carefully slice the zucchini lengthwise into very thin ribbons, about 1/16-inch thick.
Lay the slices on paper towels and gently pat them dry. If your zucchini seems especially watery, lightly sprinkle the ribbons with salt and let them rest for about 15 minutes before blotting away the excess moisture.
This extra step helps prevent a watery pie.
Step 2: Mix the filling
In a large bowl, whisk together the eggs and heavy cream until smooth.
Next, stir in the mozzarella, Parmesan, garlic, basil, chives, Italian seasoning, onion powder, salt, and pepper until everything is evenly combined.
Step 3: Build the zucchini rose
Lightly grease a 9-inch pie plate.
Start by rolling one zucchini ribbon into a tight spiral and place it directly in the center of the pie dish.
Continue wrapping additional ribbons around the center, slowly working outward in a circular pattern.
As you build the rose, tuck extra ribbons between the layers whenever you need to fill small gaps.
Continue until the entire pie plate is filled with beautiful overlapping zucchini ribbons.
Don’t worry about making it perfect. A slightly rustic look actually makes it even prettier once baked.
Step 4: Add the custard
Slowly pour the egg mixture evenly over the zucchini.
Use a butter knife or small offset spatula to gently separate a few sections so the filling can work its way down between the ribbons.
Finally, sprinkle additional Parmesan over the top and lightly spray everything with olive oil.
Step 5: Bake
Bake in a preheated 375°F oven for 40 to 50 minutes.
The center should be completely set while the edges become lightly golden and slightly crisp.
Allow the pie to rest for 10 to 15 minutes before slicing.
This resting time makes slicing much easier and allows the filling to finish setting.
Reader Zucchini Favorites
Nettie’s Best Tips
- Thin zucchini slices create the prettiest rose pattern.
- A mandoline gives the most consistent ribbons.
- Pat the zucchini dry before assembling.
- Let the pie rest before cutting.
- Freshly grated Parmesan melts much better than the pre-shredded variety.
- Smaller zucchini produce fewer seeds and less moisture.
- Don’t worry if your rose isn’t perfect. It becomes even more beautiful after baking.
Variations
Add Gruyère
Swap half of the mozzarella with Gruyère for a rich, nutty flavor.
Add Bacon
Sprinkle cooked crumbled bacon throughout the layers before adding the egg mixture.
Make It Mediterranean
Add crumbled feta, chopped sun-dried tomatoes, and fresh oregano.
Add Yellow Squash
Alternate zucchini with yellow summer squash ribbons for an even more colorful presentation.
Give It a Little Heat
A pinch of crushed red pepper flakes adds just enough kick without overpowering the fresh zucchini.
What to Serve with Crustless Zucchini Rose Pie
This savory pie pairs beautifully with:
- Fresh garden salad
- Sliced tomatoes with basil
- Grilled chicken
- Fresh fruit
- Roasted baby potatoes
- Toasted sourdough bread
- Creamy tomato bisque
- Fresh fruit salad
Storage
Allow leftovers to cool completely before storing.
Refrigerate in an airtight container for up to 4 days.
Reheat individual slices in a 325°F oven for about 10 minutes or microwave until warmed through.
Can You Freeze It?
Yes.
Allow the pie to cool completely before wrapping individual slices tightly.
Freeze for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Make-Ahead Tips
You can slice the zucchini and prepare the cheese mixture one day ahead.
Store both separately in the refrigerator.
Assemble everything just before baking for the freshest presentation.
Frequently Asked Questions
Can I use large zucchini?
Yes, although smaller zucchini work much better because they have fewer seeds and make prettier ribbons.
Do I have to use a mandoline?
No. A vegetable peeler works well too, although the slices may be slightly less uniform.
Can I substitute milk for the heavy cream?
You can, but the filling won’t be quite as creamy. Half-and-half is an excellent substitute if you have it.
Why is my zucchini pie watery?
Zucchini naturally contains a lot of moisture. Patting the slices dry before assembling helps eliminate excess liquid while keeping the finished pie creamy instead of watery.
There’s something incredibly satisfying about taking a basket of fresh garden zucchini and turning it into something that’s both elegant and comforting. While this Crustless Zucchini Rose Pie certainly looks impressive enough for company, it’s simple enough to make on an ordinary weeknight too. Once you slice into those beautiful layers and taste the creamy, cheesy filling wrapped around tender zucchini ribbons, I have a feeling this recipe will earn a permanent spot in your summer recipe collection.
If you make this recipe, I’d love to hear what you think! Leave a comment below and let me know if you added your own twist. And if you enjoyed it, don’t forget to share it with family and friends so they can put their garden zucchini to delicious use too!
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Crustless Zucchini Rose Pie
Ingredients
- 4 small zucchini about 1½ pounds
- 5 large eggs
- ¾ cup heavy cream
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese freshly grated, plus additional for topping
- 2 cloves garlic minced
- 1 tablespoon basil chopped fresh
- 1 tablespoon chives chopped fresh
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- Pinch crushed red pepper flakes optional
- Olive oil spray
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-inch pie dish.
- Using a mandoline slicer or vegetable peeler, slice the zucchini lengthwise into very thin ribbons, approximately 1/16-inch thick.
- Lay the zucchini ribbons on paper towels and gently blot away excess moisture. If the zucchini is especially watery, sprinkle it lightly with salt, let it sit for about 15 minutes, and then blot it thoroughly.
- In a large bowl, whisk together the eggs and heavy cream.
- Stir in the mozzarella, Parmesan, garlic, basil, chives, Italian seasoning, salt, black pepper, onion powder, and crushed red pepper flakes, if using.
- Roll one zucchini ribbon into a small spiral and place it upright in the center of the prepared pie dish.
- Continue wrapping zucchini ribbons around the center spiral, working outward toward the edge of the pie plate. Tuck additional ribbons into any open spaces until the dish is filled and resembles a large zucchini rose.
- Slowly pour the egg and cheese mixture over and between the zucchini ribbons. Gently separate a few layers with a butter knife so the mixture can settle between them.
- Sprinkle the top with additional Parmesan and lightly mist the zucchini with olive oil spray.
- Bake for 40–50 minutes, or until the egg mixture is set in the center and the zucchini edges are lightly golden.
- Remove from the oven and allow the pie to rest for 10–15 minutes before slicing.
- Garnish with additional fresh basil or chives, if desired. Slice into wedges and serve warm.