Zuquiche - Crustless Zucchini Quiche

Zuquiche - Crustless Zucchini Quiche

Pam Ziegler Lutz 722

"This crustless quiche combines zucchini, sweet red peppers, and mozzarella cheese for a savory treat. It makes a great addition to a brunch table, but also works well as a side dish. The secret is getting as much liquid as possible out of the zucchini."
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70 m 12 servings yields 1 8x8 pan
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F.
  2. Spray an 8 X 8 glass baking dish with cooking spray.
  3. Place shredded zucchini in a medium bowl and sprinkle with 1/2 teaspoon salt.
  4. Let it sit for about 15 minutes to allow the liquid to separate from the zucchini.
  5. Then strain/squeeze the zucchini dry. You want it as dry as possible.
  6. In a large bowl, whisk together flour, baking powder, pepper, and 1/4 tsp salt.
  7. In a separate bowl, mix together egg, milk, and butter.
  8. Stir egg mixture into dry mixture just until blended.
  9. Fold in veggies and cheese and mix just until incorporated.
  10. Spread in greased baking dish and bake 30-40 minutes until top is lightly browned and toothpick inserted into center comes out clean.
  11. Allow to cool about 10 minutes before serving.
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Delicious! Just delicious. Didn't change a thing and will be putting this in our rotation of favorites. Kids liked it equally as well. Thanks for a great recipe - quick, easy, tasty, healthy, an...

Very yummy, really enjoyed this as a side dish the other night. I should have cut the recipe in half for just the 2 of us, but regardless, it was great!

Loved it!....I did add a bit more cheese though! Served as a side dish with pasta fagioli. I also made this in a pie plate instead of the 8x8.....will make again. Thanks!