Delicious Zucchini Recipes: Master the Summer Bounty with Easy Crustless Zucchini Pie & Crispy Fritters

Summer is a season of abundance, and for many home gardeners, that means one thing: zucchini! What starts as a few unassuming seeds can quickly transform into a veritable forest of prolific plants, leaving us with an impressive—and sometimes overwhelming—harvest. But fear not, for this bountiful squash offers endless culinary possibilities. Rather than letting those gorgeous green (or yellow!) gourds languish on the counter, embrace their versatility with these fantastic, easy-to-make recipes. We’ll show you how to transform your zucchini into a creamy, savory crustless zucchini pie and crispy, flavorful zucchini fritters, turning your garden’s generosity into delightful meals.

Conquering the Zucchini Harvest: A Gardener’s Delight and Challenge

Every year, it feels like an epic saga. The “Zucchini Monster” strikes, quietly depositing an impressive collection of summer squash onto our unsuspecting plants. Despite my best intentions to keep the zucchini population under control, somehow I always find myself tending to more plants than I originally planned. Perhaps it was the allure of different varieties – the vibrant yellow, the intriguing crookneck, or just a few extra green ones “just in case” production was low. Whatever the reason, the outcome is almost always the same: a deluge of zucchini.

The battle against the ever-growing zucchini is a familiar one to many home gardeners. There are days when I feel triumphant, harvesting them young and tender, perfect for quick sautés or grilling. Then there are the days when the Zucchini Monster outsmarts me, leaving behind colossal, baseball-bat-sized specimens that seem to appear overnight. These giants often present the biggest challenge, requiring creative solutions to avoid waste and transform them into something truly delicious.

Why Zucchini Deserves a Spot on Your Plate

Beyond its prolific nature, zucchini is a nutritional powerhouse and a wonderfully versatile ingredient. It’s low in calories, rich in vitamins A and C, and contains beneficial antioxidants. Its mild flavor makes it an excellent canvas for various seasonings and culinary styles. From grilling and sautéing to incorporating it into ratatouille, salads, and even baked goods, zucchini adapts beautifully to almost any dish. For me, two standout recipes that help manage the summer zucchini glut are a creamy crustless pie and savory fritters.

Easy & Delicious: The Crustless Zucchini Pie Recipe

This crustless zucchini pie is an absolute lifesaver when you’re looking for a simple yet satisfying way to use up fresh zucchini. It’s remarkably similar to a quiche but without the fuss of preparing a pastry crust, making it quicker and lighter. It serves as a fantastic meatless supper, a delightful brunch item, or a wholesome lunch, especially when paired with a crisp green salad. And the best part? It’s incredibly easy to make!

* * * * *

Ingredients for Crustless Zucchini Pie

Here’s what you’ll need to create this comforting pie:

• 4 large eggs
• ½ cup (120ml) cooking oil (such as canola or vegetable oil)
• ½ teaspoon fine sea salt
• ½ teaspoon black pepper
• 1 cup (140gms) all-purpose flour (for a gluten-free version, use ⅔ cup brown rice flour plus ⅓ cup potato starch or cornstarch)
• 1 teaspoon baking powder
• 3 cups (400gms) grated zucchini
• 1 small onion, finely chopped or grated
• 1 cup (100gms) grated cheddar cheese (extra-old cheddar provides the best flavor)

Step-by-Step Instructions for Crustless Zucchini Pie

1. Prepare the Oven and Pan: Preheat your oven to 350°F (180°C). Lightly grease a 10-inch (25cm) deep-dish pie pan or a similar-sized baking dish.
2. Shred the Zucchini: If your zucchini is particularly large, cut it in half lengthwise and use a spoon to scrape out and discard the seeds. Then, shred the zucchini using a cheese grater or a food processor fitted with a grating disc. Finely chop or grate the onion as well.
3. Whisk the Wet Ingredients: In a large mixing bowl, whisk together the 4 large eggs. Add the oil, salt, and pepper, and continue to whisk until well combined.
4. Add Dry Ingredients: Incorporate the flour and baking powder into the egg mixture. Stir gently, just until the dry ingredients are moistened and a thin batter forms. Be careful not to overmix.
5. Combine with Zucchini and Cheese: Now, fold in the grated zucchini, chopped onion, and grated cheddar cheese. Mix thoroughly to ensure all ingredients are evenly distributed.
6. Bake the Pie: Spread the mixture evenly into your prepared pie pan. Bake for 40 to 55 minutes, or until the edges are golden brown and the center is fully puffed up and firm to the touch. You can insert a knife into the center; if it comes out clean, the pie is done. *Note: If you are making the gluten-free version, an extra 10 minutes of baking time may be needed.
7. Cool Before Slicing: Allow the pie to cool for 5 to 10 minutes before slicing and serving. This helps it set and prevents it from falling apart. The puffed center will settle slightly as it cools.

Tips for the Perfect Crustless Zucchini Pie

• Gluten-Free Option: This recipe is wonderfully adaptable for a gluten-free diet. My friend Elsa, an excellent cook, shared this recipe, and I’ve successfully made it gluten-free for years. Brown rice flour is a great whole-grain choice, but white rice flour works equally well. The potato starch or cornstarch helps achieve the right texture.
• Cheese Choice: Don’t skimp on the cheddar! Using an extra-old or sharp cheddar will significantly enhance the savory flavor of the pie. Other cheeses like Gruyère or a blend of Italian cheeses could also be delicious.
• Don’t Overmix: When adding the flour, stir just until combined to keep the pie tender.
• Serving Suggestions: While a green salad is a classic accompaniment, consider serving slices with a dollop of sour cream or Greek yogurt, or even a side of roasted cherry tomatoes for added freshness.

* * * * *

Crispy Zucchini Fritters: A Flavorful Snack or Side

Alongside the pie, these zucchini fritters are another fantastic way to enjoy your summer squash. They are crispy on the outside, tender on the inside, and bursting with fresh flavors. These fritters make an excellent appetizer, a delightful snack, or a versatile side dish for almost any meal. Their easy preparation and delicious taste make them a family favorite. The best part? You can customize them with your favorite herbs and spices!

Ingredients for Zucchini Fritters

• 4 cups (1 liter) shredded zucchini
• 2 eggs
• ½ onion, finely minced
• 1 clove garlic, crushed or minced
• 1 cup (140gms) all-purpose flour (or ¾ cup brown or white rice flour plus ¼ cup potato starch or cornstarch for gluten-free)
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
• 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
• ½ teaspoon salt
• ½ teaspoon pepper
• Oil for frying (e.g., canola, vegetable, or grapeseed oil)

Step-by-Step Instructions for Zucchini Fritters

1. Combine Ingredients: In a large bowl, thoroughly stir together all the fritter ingredients: shredded zucchini, eggs, minced onion, crushed garlic, flour (or gluten-free blend), oregano, basil, salt, and pepper. The mixture will become moister as it sits due to the zucchini releasing water; this is perfectly normal and will not affect the frying process.
2. Heat the Oil: Heat a few tablespoons of your chosen oil in a heavy skillet or frying pan over medium heat. Ensure the oil is hot before adding the fritters to achieve that desired crispiness.
3. Fry the Fritters: Once the oil is hot, drop heaping tablespoons of the zucchini mixture into the pan. Do not overcrowd the pan; cook in batches if necessary. Sauté for 3 to 4 minutes per side, until the underside is golden brown and crispy. Flip carefully and cook the other side until it, too, is golden brown.
4. Drain and Serve: Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil. Serve hot.

This recipe typically yields 16 to 20 delicious fritters that are usually devoured very quickly!

Fritter Serving Suggestions and Variations

• Dipping Sauces: These fritters are fantastic with leftover spaghetti sauce or a rich tomato sauce for dipping. Other great options include ranch dressing, tzatziki, a dollop of salsa, or a spoonful of sour cream.
• Herb Variations: Experiment with different fresh herbs! Parsley, dill, or cilantro can be used in place of or in addition to oregano and basil to create distinct flavor profiles.
• Add a Kick: For a little spice, add a pinch of red pepper flakes or a dash of hot sauce to the mixture.
• Cheese Please: A little grated Parmesan or feta cheese can be mixed into the batter for an extra layer of savory flavor.

Guten Appetit!

Whether you’re battling a garden full of colossal zucchini or simply looking for fresh, wholesome meal ideas, these crustless zucchini pie and zucchini fritter recipes are sure to become summer staples. They offer delightful ways to enjoy the season’s bounty, proving that even the most abundant harvests can be transformed into culinary triumphs.

Want to receive new Kitchen Frau recipes directly to your email? Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too. (No spam ever.)

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

You might also like these other delightful recipes:

Spicy Zucchini Salsa: A Tangy Twist

Refreshing Zucchini Salad with Summer Herb Vinaigrette

Sweet Corn Bisque – A Comforting Bowl Full of Summer

Mediterranean Fried Rice: A Flavorful One-Pan Meal