Description
This Zero-Point Delicious Crustless Zucchini Pie is a light, savory dish made with tender zucchini, eggs, creamy cottage cheese, fresh herbs, and garlic. Without a pastry crust, the natural flavor of the zucchini and fluffy egg filling really shines.
With approximately 10g of protein and 7g net carbs per serving, this recipe is a convenient highprotein-friendly and lower-carb option for breakfast, brunch, meal prep, lunch, or a light dinner.
Can This Zero-Point Delicious Crustless Zucchini Pie Support Weight Loss Goals?
Yes, this zucchini pie can fit comfortably into a calorie-conscious eating pattern. Zucchini provides volume and fiber, while eggs and cottage cheese contribute protein to help make each slice more satisfying.
At approximately 120 calories per serving, it can be a practical light meal or side dish. The exact WeightWatchers® point value depends on the current plan and the ingredients used, so “zero-point” should not be treated as a universal guarantee.
Does Zero-Point Delicious Crustless Zucchini Pie Fit a highprotein Lifestyle?
Yes, this recipe is naturally highprotein-friendly thanks to eggs and cottage cheese. Each serving provides approximately 10g protein with about 7g net carbs. Skipping the pastry crust also keeps carbohydrates lower than many traditional savory pies. For an extra protein boost, increase the cottage cheese or serve each slice with plain Greek yogurt.
Why This Recipe Is Special
- Crustless and light: No pastry means a lighter, vegetable-forward pie.
- Protein-friendly: Eggs and cottage cheese add useful protein.
- Lower in net carbs: Only about 7g net carbs per serving.
- Zucchini-packed: A delicious way to use fresh zucchini.
- Meal-prep friendly: Individual slices store and reheat easily.
My Personal Experience
- Squeezing the zucchini is essential:
Zucchini releases a surprising amount of liquid while baking. Thoroughly removing the moisture helps the finished pie stay firm instead of watery. - Fresh herbs make a big difference:
Parsley and basil brighten the mild zucchini flavor. Garlic, oregano, and black pepper give the filling a more savory taste. - Let the pie rest before slicing:
The egg mixture continues setting after it comes out of the oven. A short rest helps create cleaner, firmer slices. - Cottage cheese adds creaminess:
It blends naturally into the egg mixture while contributing extra protein. Blending it first creates an especially smooth texture.
Perfect For
- Healthy breakfasts
- Weekend brunches
- Light lunches
- Meal prep
- Vegetarian dinners
- Summer gatherings
- Potlucks
- Picnics
- Quick weekday meals
- Using up fresh zucchini
Why You’ll Love This Recipe
- No crust required: Enjoy savory pie comfort without making or rolling pastry.
- Light but satisfying: Zucchini adds volume while eggs and cottage cheese provide protein.
- Fresh and flavorful: Garlic, basil, parsley, and oregano keep every bite interesting.
- Easy meal prep: Slice it ahead and refrigerate individual portions for the week.
- Customizable: Add spinach, bell peppers, green onions, or a little cheese.
- Low-carb friendly: Removing the crust keeps the net carbohydrate count relatively low.
Common Mistakes to Avoid
- Not squeezing the zucchini: Excess moisture can leave the pie watery.
- Cutting the zucchini too thick: Fine shreds distribute more evenly through the filling.
- Overbaking: Too much heat can make the eggs rubbery.
- Under-seasoning: Zucchini has a mild flavor and benefits from herbs, garlic, salt, and pepper.
- Cutting immediately: Allow the pie to rest so the center can finish setting.
Required Equipment
- 9-inch pie dish — Creates an even, classic pie shape.
- Box grater — Quickly shreds the zucchini.
- Large mixing bowl — Gives enough room to combine the filling.
- Clean kitchen towel or cheesecloth — Makes squeezing zucchini moisture easier.
- Whisk — Creates a smooth egg mixture.
- Rubber spatula — Helps fold the zucchini evenly into the filling.
Storage Instructions
Allow the pie to cool before transferring it to an airtight container. Refrigerate for up to 4 days.
For meal prep, separate individual slices with parchment paper so they can be removed easily.
Individual slices can also be wrapped and frozen for up to 2 months. The zucchini may become slightly softer after thawing.
Reheat individual slices in the microwave or in a 325°F (165°C) oven until warmed through. Avoid overheating to preserve the best texture.
Recipe Details
- Prep Time: 15 minutes
- Bake Time: 35–45 minutes
- Resting Time: 10 minutes
- Total Time: Approximately 1 hour 10 minutes
- Servings: 6
- Course: Breakfast / Lunch / Side Dish
- Cuisine: American-inspired
- Diet: Vegetarian
- Best Season: Summer
- Calories: Approximately 120 calories per serving
- Protein: Approximately 10g per serving
Short 3-Line Description
A light and savory crustless zucchini pie made with eggs, cottage cheese, fresh herbs, and garlic.
Each slice provides approximately 10g protein and only 7g net carbs.
Perfect for breakfast, brunch, meal prep, or a simple vegetarian lunch.
📝 Ingredients
Main Ingredients
- 4 medium zucchini, approximately 4 cups shredded
- 4 large eggs
- ½ cup fat-free or low-fat cottage cheese
- ¼ cup finely diced onion
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Cooking spray, for the pie dish
Optional Additions
- ½ cup chopped spinach
- ¼ cup diced bell pepper
- 2 tablespoons chopped green onions
- ¼ cup reduced-fat shredded cheese
Optional additions will change the nutritional values and WeightWatchers® point calculation.
Directions
- Preheat the oven: Set the oven to 375°F (190°C).
- Prepare the pie dish: Lightly coat a 9-inch pie dish with cooking spray.
- Shred the zucchini: Wash and shred the zucchini using a box grater.
- Salt the zucchini: Lightly sprinkle the shredded zucchini with salt and let it sit for 5–10 minutes.
- Remove the moisture: Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze firmly until as much liquid as possible is removed.
- Whisk the eggs: Crack the eggs into a large mixing bowl and whisk until fully combined.
- Add cottage cheese: Stir the cottage cheese into the eggs.
- Add onion and garlic: Mix in the diced onion and minced garlic.
- Season: Add parsley, basil, oregano, black pepper, salt, onion powder, and garlic powder.
- Add zucchini: Fold the thoroughly squeezed zucchini into the egg mixture.
- Combine: Mix until the zucchini is evenly distributed.
- Transfer: Pour the mixture into the prepared pie dish.
- Smooth the top: Use a spatula to spread the mixture evenly.
- Add optional cheese: If using, sprinkle the reduced-fat cheese evenly over the surface.
- Bake: Place in the preheated oven and bake for 35–45 minutes.
- Check for doneness: The center should be set, the top lightly golden, and the middle should no longer look liquid when gently shaken.
- Rest: Remove from the oven and allow it to rest for 10 minutes.
- Slice: Cut into 6 wedges.
- Serve: Enjoy warm or at room temperature.
High-Protein Tips
For a higher-protein version, increase the cottage cheese from ½ cup to ¾ cup.
You can also replace some whole eggs with egg whites or serve each slice with a spoonful of plain Greek yogurt or additional cottage cheese.
For a lower-net-carb version, focus optional additions on zucchini, leafy greens, herbs, eggs, and protein-rich dairy while avoiding starchy vegetables.
Nutrition Facts (Per Serving – Approximate)
Based on 6 servings and fat-free cottage cheese without optional cheese.
- Calories: ~120 kcal
- Total Fat: ~5g
- Saturated Fat: ~1.5g
- Cholesterol: ~125mg
- Sodium: ~300mg
- Potassium: ~380mg
- Total Carbohydrates: ~9g
- Fiber: ~2g
- Net Carbs: ~7g
- Sugars: ~5g
- Protein: ~10g
- Calcium: Varies by cottage cheese brand
Nutrition values are approximate and can vary according to zucchini size, cottage cheese, eggs, and optional ingredients.
Notes
- Zucchini moisture: Squeeze the shredded zucchini thoroughly before adding it to the filling.
- Cottage cheese: Blend it first if you prefer a smoother texture.
- Fresh herbs: Parsley, basil, chives, or dill can be used.
- Cheese: Reduced-fat cheddar, mozzarella, Parmesan, or feta can add extra flavor.
- Storage: Refrigerate leftovers for up to 4 days.
- Freezing: Freeze individual slices for up to 2 months.
- Reheating: Warm individual slices gently in the microwave or oven.
- Serving: Delicious warm or at room temperature.
- Protein boost: Increase cottage cheese, use some egg whites, or serve with Greek yogurt.
- Allergy note: Contains eggs and dairy.
Frequently Asked Questions
1. Is this zucchini pie really zero points?
The exact WeightWatchers® point value depends on your current plan and specific ingredients, so use your current WW app or calculator for the definitive value.
2. Why does my zucchini pie release water?
Zucchini naturally contains a lot of moisture, so lightly salting, resting, and thoroughly squeezing the shredded zucchini is essential.
3. Can I make this without cottage cheese?
Yes, you can omit it, although cottage cheese adds creaminess and extra protein.
4. Can I use egg whites?
Yes. Replacing some whole eggs with egg whites can reduce fat and calories while maintaining protein.
5. Can I add cheese?
Yes. Reduced-fat cheddar, mozzarella, Parmesan, or feta can work well, although they will change the nutrition and point values.
6. Can I eat this for breakfast?
Absolutely. Individual slices refrigerate and reheat well, making this a convenient meal-prep breakfast.
