Crustless Zucchini Rose Pie
Thin ribbons of fresh zucchini are arranged into a beautiful rose and baked in a creamy egg and cheese filling. This crustless zucchini rose pie looks impressive, but it's surprisingly simple to make and is a delicious way to use fresh summer zucchini.
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.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Nettie's Notes
For the prettiest rose, choose long, skinny zucchini that are fairly uniform in size. Smaller zucchini also contain less water and fewer large seeds. Don't skip blotting the zucchini. Removing some of that moisture helps the custard set properly. The zucchini ribbons don't need to look perfect. Once they're packed together, topped with Parmesan, and baked, the slightly uneven edges make the rose even prettier. For extra color, alternate zucchini ribbons with thin ribbons of yellow summer squash.Storage
Store leftover crustless zucchini rose pie covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave or in a 325°F oven until warmed through.Nutrition
Serving: 1servingCalories: 266kcalCarbohydrates: 5gProtein: 14gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 209mgSodium: 518mgPotassium: 327mgFiber: 1gSugar: 3gVitamin A: 1057IUVitamin C: 15mgCalcium: 258mgIron: 1mg
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