Crustless Zucchini Noodle Pie (2024)

I love pasta, pizza, and my spiralizer. (And zoodles. I love zucchini, too!) So, after having spaghetti pie with my family one night andzucchini noodle alfredothe next, the idea for spaghetti pie made with zucchini noodles was born.

It's easily customized with your favorite toppings, just like a pizza. Butit's also a bit like a cheesycrustless quiche,so use a fork when it's time to eat.

It's a personal challenge of mine to sneak a good dose of veggies where they're not expected (case in point:fudgy zucchini brownies).

And I'm particularly fond of swapping out the flour in pizza to make things like spaghetti squash crust or cauliflower pizza bites.

So come summer, when zucchini is in season, zucchini pie is my go-to veggie-loaded dish on pizza night!

Ingredient Notes

Here's what you'll need to make this healthy zucchini pie with spiralized zucchini noodles:

Of special note:

• Zucchinispiralized to yield about 2 cups of zoodles. Lightly press out excess moisture, if necessary.
• Ricotta cheese or cottage cheese will work in this recipe.

If you're ready to make this recipetonight and don't have a zoodle maker, you can use a vegetable peeler to make zucchini strips like we did forzucchini ribbons. Other options are to shred the zucchini or chop it into uniform, bite-sized pieces!

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

How to Make Crustless Zucchini Pie

Follow these steps to make this easy recipe:

Step 1

Toss zucchini noodles, olive oil, and egg together. Layer noodles in a 9-inch baking dish coated with non-stick cooking spray.

Step 2

Mix mozzarella, ricotta, Parmesan cheese, and garlic in a small bowl. Place Tablespoon-sized drops over the top of the zucchini noodles, leaving about a ½ inch "crust" around the edges. Press the cheese mixture down with your fingers or the back of a spoon.

Step 3

Top with tomato slices, fresh basil, and a sprinkling of Mozzarella and Parmesan cheese.

Step 4

Bake for 20-25 minutes or until the noodles have set. Slice with a pizza cutter, but eat with a fork!

See Also

Amazing Homemade Slow Cook Spaghetti SauceAlice Waters’s Seasonal Minestrone RecipeHomemade Pesto in a Blender - The Hungry WaitressCheesy Baked Spaghetti Squash

What to Serve with Crustless Zucchini Pie

I pair this carb-conscious pie with kale Parmesan salad, and I turn keto chaffles into garlic bread by topping them with butter and garlic.

Storage

Storage: Store leftover zucchini noodle pie in an airtight container in the refrigerator for 3-4 days. Reheat it in the oven at 350°F or microwave using medium power until heated through.

Make-ahead tips: Spiralize zucchini, and make the cheese mixture ahead of time, too. Assemble the recipe just before cooking, and enjoy!

More Zucchini Noodle Recipes