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    Home » Recipes » South Beach Phase 1 Diet

    Crustless Zucchini Pie Recipe {Low-carb, Gluten-free}

    UPDATED Nov 14, 2018 · PUBLISHED May 21, 2018 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Crustless Zucchini Pie Recipe Pin

    This Crustless Zucchini Pie Recipe is low-carb, gluten free and absolutely delicious. So, go ahead and have a second slice!

    I love pasta and pizza...and my spiralizer. (And zukes. I love zucchini too!) So after having traditional Spaghetti Pie with my family one day and Zucchini Noodle Alfredo the next, Crustless Zucchini Pie was born.

    It's easily customized with your favorite toppings, just like a pizza. But, it's also a bit like a cheesy crustless quiche. So, use a fork when it comes time to eat.

    2 slices of Crustless Zucchini Pie on plate

    It's an obsession a personal challenge of mine to sneak a good dose of veggies where they're not expected (case in point Zucchini Brownies.) I'm particularly fond of swapping out the carbs in pizza, as in spaghetti squash pizza crust and cheesy cauliflower pizza bites.

    Once zucchini is in season, this is my go-to veggie-loaded pizza dish on pizza night!

    How to Make Crustless Zucchini Pie

    We recommend a spiralizer for this recipe. I got mine for under $20. It's small and has greatly increased the consumption of vegetables in our house. Check out our Amazon store for brand suggestions if you don't have one.

    Spiralize a large zucchini to yield about 2 cups of noodles. Press out excess moisture, if necessary. Toss the zucchini noodles with egg and olive oil, then layer them in the bottom of a 9 inch round or square pan.

    If you're ready to make this recipe tonight and don't have a zoodle maker, then use a vegetable peeler to make zucchini strips like we did for Zucchini Ribbons Sauteed in Garlic and Rosemary. Or, chop the zucchini into uniform, bite-sized pieces!

    Variation: I'm whispering...you can also use half cooked pasta noodles and half zucchini noodles if your family is a little resistant to change!

    Spiralized zucchini for zucchini pie in 9 inch pan

    Next, mix the cheeses and garlic together and drop spoonfuls of the mixture over the noodles in the pan. Use your fingertips or the back of a spoon to spread it in an even layer, leaving a "crust" around the edge.

    Scoops of 3 cheese mixture on zucchini noodles

    Think pizza and add toppings. We used sliced tomato and basil. Other options:

    • Mushrooms
    • Onions
    • Peppers
    • Spinach
    • Sausage
    • Bacon

    Did I get you thinking? Sprinkle a little extra cheese over the top before it goes into the oven.

    Sliced tomato and basil on uncooked zucchini pizza pie

    Bake until the noodles have set. Once they have, we were able to easily slide this out of the pan with a large spatula.

    Slice it with a pizza cutter and enjoy!

    Outer edge of zucchini pizza pie cut into slices

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

    Video of Crustless Zucchini Pie Recipe

    Watch how easy it is to make:

     

    Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We look to see what you are cooking up!

    Zucchini Noodle Crusted Pizza Pie Recipe

    Crustless Zucchini Pie Recipe

    This Crustless Zucchini Pie Recipe is low-carb, gluten free and delicious. Customize with your favorite pizza toppings, and eat it with a fork! 
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 228kcal
    Author: Marjory Pilley

    Equipment

    • Handheld Spiralizer
    • Tabletop Spiralizer

    Ingredients

    • 1 large zucchini spiralized to yield about 2 cups of noodles
    • 1-2 garlic cloves pressed or minced
    • 1 teaspoon olive oil
    • 1 egg lightly beaten
    • 1 cup shredded mozzarella cheese + a little extra to sprinkle on top
    • ⅔ cup ricotta cheese
    • ¼ cup Parmesan cheese + a little extra to sprinkle on top shredded or grated
    • 1 tomato sliced thin (we used a Roma tomato)
    • 7-8 Fresh basil leaves cut into thin strips (stacked, rolled and cut using kitchen shears)

    Instructions

    • Preheat oven to 350 degrees F.
    • Toss zucchini noodles, olive oil, and egg together and then 
    • Layer noodles in a 9 inch baking dish that has been coated with non-stick cooking spray.
    • Mix cheeses and garlic together 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 cheese mixture down with fingers or the back of a spoon.
    • Top with tomato slices, fresh basil and a sprinkling of Mozzarella and Parmesan cheese.
    • Bake for 20-25 minutes or until firm.
    • Slice with a pizza cutter, but eat with a fork!

    Notes

    Customize with your own toppings. Make ahead tip: spiralize noodles ahead of time and store in an air tight container in the refrigerator for up to 3 days. Blot wetness away with a towel before using. Use low-fat cheese (less than 6g of fat per ounce) to make recipe South Beach Phase 1 compliant.
     
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    Nutrition

    Calories: 228kcal | Carbohydrates: 8g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 348mg | Potassium: 471mg | Fiber: 1g | Sugar: 4g | Vitamin A: 935IU | Vitamin C: 25.7mg | Calcium: 430mg | Iron: 1mg
    Nutritional and Food Safety Disclaimer

    2 slices of crustless zucchini pie recipe on plate

     

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    More South Beach Diet Phase 1 Recipes

    • Easy Skillet French Onion Chicken
    • Easy Blackened Shrimp Recipe
    • Spaghetti Squash Pizza Crust Recipe
    • Columbia 1905 Salad Recipe
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      Recipe Rating




    1. Cookin Canuck

      February 17, 2015 at 2:05 pm

      Spiralizers are such great tools, and this pizza pie is such a creative way to use it! What a great way to cut down on the carbs.

      Reply
    2. The Food Hunter

      February 17, 2015 at 3:00 pm

      this is such a wonderful idea...I see a lot of pizza in my future

      Reply
    3. Amanda @ The Kitcheneer

      February 17, 2015 at 4:53 pm

      Yup. this is going on the meal plan next week!I might even add some grilled chicken for some extra protein! This looks AMAZING! Genius

      Reply
    4. Ashley @ Wishes & Dishes

      February 17, 2015 at 5:16 pm

      I need to get a spiralizer so I can make this! I love sneaking veggies into my favorite foods 🙂

      Reply
    5. Lora @cakeduchess

      February 17, 2015 at 7:23 pm

      Now I need a spiralizer...I've got to get one to make this pie! What a creative way to sneak in more veggies. I love this recipe, Marjorie. It's so colorful and vibrant and I'm so craving a taste!!

      Reply
    6. Faith (An Edible Mosaic)

      February 18, 2015 at 7:55 am

      This is such a great use for zucchini! I really need to get a spiralizer and try this - it looks incredible!

      Reply
    7. Mischa @ Accidental Farm Wife

      February 18, 2015 at 9:06 am

      What a great idea! And looks so easy! Adding spiralizer to my must buy now list.

      Reply
    8. heather @french press

      February 18, 2015 at 11:06 am

      you definitely win for most creative use of zoodles, now I really need to get myself a spiralizer

      Reply
    9. Shannon @ Dinner from the Heart

      February 18, 2015 at 11:33 am

      I love, love, love zucchini and this is a tremendous way to use it. I need a spiralizer - I've been wanting one for a while now. 🙂

      Reply
    10. Christie

      February 18, 2015 at 3:31 pm

      I love that you used zucchini as the crust. This another recipe making me want to get my spiralizer out.

      Reply
    11. Nancy [email protected]

      February 18, 2015 at 3:40 pm

      Okay now I want a spiralizer! This looks incredibly delicious! Love that there is ricotta cheese in this!

      Reply
    12. Susan

      February 18, 2015 at 4:12 pm

      Now that is creative. I can't wait to try this. I love the use of zucchini noodles for the crust.

      Reply
    13. Jessica (Savory Experiments)

      February 18, 2015 at 5:40 pm

      Great recipe! I can't wait to give it a try- trying to eat healthier and low carb in this house!

      Reply
    14. Angie | Big Bear's Wife

      February 18, 2015 at 6:35 pm

      A second slice... um...I'll take the whole dang pizza haha. I have a mild obsession with zucchini!!

      Reply
    15. Heather | girlichef

      February 18, 2015 at 10:16 pm

      This is so much fun - I love this noodley crust! And I love your (whispered) tip about using half pasta noodles...that sounds really tasty, too.

      Reply
    16. Sarah K

      February 11, 2018 at 8:38 am

      5 stars
      Half the family liked this, but it was more not very firm like a pizza. Will try this again, but will use shredded zucchini instead.

      Reply
    17. Sues

      May 21, 2018 at 1:26 pm

      5 stars
      This is such an awesome idea! I love that it's another unique and healthy way I can use my spiralizer!

      Reply
      • Marjory

        May 21, 2018 at 1:36 pm

        Definitely! Love my spiralizer!

        Reply
    18. Amanda Finks

      May 21, 2018 at 1:31 pm

      5 stars
      I love this easy recipe! Such a great use of all those summer zucchini!

      Reply
      • Marjory

        May 21, 2018 at 1:35 pm

        Thanks! It's a fun way to use this popular veggie!

        Reply
    19. Robin

      August 19, 2022 at 1:49 pm

      Shredded the zucchini and squeezed out the moisture. Mixed with egg and baked before toppings to get a firmer 'crust'. A little sauce, the cheeses and put the pan under the broiler (don't let it burn!) till the cheese bubbles and browns. It's not crisp but it's really good.

      Reply
      • Marjory Pilley

        August 20, 2022 at 6:46 am

        I’m so glad you enjoyed it! Thanks for your tips.

        Reply

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