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Crustless Zucchini Noodle Pie made with spiralized zoodles and three cheeses is a healthy, low-carb twist on a traditional spaghetti pie.
I love pasta, pizza, and my spiralizer. (And zoodles. I love zucchini, too!) So, after having spaghetti pie with my family one night and zucchini noodle alfredo the next, the idea for spaghetti pie made with zucchini noodles 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'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!
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Ingredient Notes
Here's what you'll need to make this healthy zucchini pie with spiralized zucchini noodles:
Of special note:
- Zucchini spiralized 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 recipe tonight and don't have a zoodle maker, you can use a vegetable peeler to make zucchini strips like we did for zucchini 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!
Variations
If your family is a bit resistant to change, you can use a mixture of regular pasta noodles and zucchini noodles!
You can use any toppings you enjoy on a pizza, such as mushrooms, onions, peppers, sausage, and bacon. A red pizza sauce or marinara can be used too.
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!
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Crustless Zucchini Noodle Pie
Ingredients
- 1 large zucchini spiralized to yield about 2 cups of noodles
- 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
- 1-2 garlic cloves pressed or minced
- 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°F.
- Toss zucchini noodles, olive oil, and egg together. Layer noodles in a 9-inch baking dish coated with non-stick cooking spray.
- 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.
- Top with tomato slices, fresh basil, and a sprinkling of Mozzarella and Parmesan cheese. Alternatively, customize with your favorite toppings.
- Bake for 20-25 minutes or until the noodles have set. Slice with a pizza cutter, but eat with a fork!
Nonna Donna says
Made this tonight. Hubby and I loved the flavor. I did add about 1/4 cup diced red onions, and black pepper. There is enough salt with all the cheeses. I used a deep-dish pie plate. It did come out a bit loose.
Changes for next time use #B for spiralizing the zucchini to make it thinner. Will add an egg to the ricotta mix to help it set firmer. Liked the onion, but maybe also add Italian Seasonings.
I like having at least one veggie dinner a week. This might be my go-to recipe.
This is a great recipe you can build on to make it your own.
Thank you, Marjory Philley.
Marjory Pilley says
I’m so happy you enjoyed it and thanks for sharing how you made it. Sounds delicious! 😋
Robin says
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.
Marjory Pilley says
I’m so glad you enjoyed it! Thanks for your tips.
Amanda Finks says
I love this easy recipe! Such a great use of all those summer zucchini!
Marjory says
Thanks! It's a fun way to use this popular veggie!
Sues says
This is such an awesome idea! I love that it's another unique and healthy way I can use my spiralizer!
Marjory says
Definitely! Love my spiralizer!
Sarah K says
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.
Susan says
Now that is creative. I can't wait to try this. I love the use of zucchini noodles for the crust.