Crustless Zucchini Pie with Lemon-Pecorino Cream
- Mandoline slicer
- 9-inch/23 cm round baking dish
- Mixing bowls
- Kitchen scale
- Fine grater
INGREDIENTS
- 4 –5 medium zucchinis
- 7 ounces/200 grams cream cheese
- 1 cup + 2 teaspoons/250 grams cooking cream
- 4 large eggs
- 1 tablespoon almond flour
- Zest of 1 lemon
- 1 cup/100 grams Pecorino Romano, finely grated
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil, plus more for greasing
- Olive oil or unsalted butter for greasing
INSTRUCTIONS
- Preheat the oven to 375°F/190°C (use convection if available), and lightly grease a 9-inch/23 cm round baking dish with olive oil or unsalted butter.
- In a large bowl, whisk the cream cheese, cooking cream, eggs, flour or cornstarch, lemon zest, Pecorino, salt, and pepper until the mixture is smooth.
- Wash and dry the zucchinis. Slice very thinly on a mandoline and place the zucchini slices in a slightly overlapping flower shape.
- Pour the mixture gently over the arranged zucchini, then drizzle olive oil over the top.
- Bake until the surface is golden and the center is set, 40 to 45 minutes. Let rest 10 minutes before serving warm or at room temperature.
FAQ
How can I make crustless zucchini pie dairy-free?
Substitute the cream cheese with a cashew-based cream cheese or an oat-based alternative. For the cooking cream, use oat cream or a barista-style cashew cream that holds up well to baking. Replace the Pecorino Romano with a dairy-free parmesan substitute or nutritional yeast for added umami. The eggs provide structure, so they should be kept in place, but if a vegan version is needed, aquafaba or flax eggs can help. With the right dairy-free swaps, the texture stays creamy, and the zucchini keeps the dish light.
Can I prepare this crustless zucchini pie ahead of time?
You can bake it fully, let it cool, and then store it covered in the refrigerator for up to 3 days. Reheat it in a 325°F oven until warmed through, which preserves the texture better than microwaving. Another option is to prepare the cheese mixture in advance, store it in the refrigerator, and assemble it with freshly sliced zucchini just before baking. This keeps the zucchini firm and the flower pattern intact.
What cheeses work best in this pie?
While Pecorino Romano provides a sharp, salty flavor, crustless zucchini pie can also be made with Parmesan, Gruyère, or even mild mozzarella for a more delicate result. Cream cheese contributes creaminess, but ricotta or mascarpone can be used instead, though mascarpone makes the dish richer. Aged cheeses like Manchego add depth, while softer ones like feta give a tangy contrast. The key is to balance creamy cheeses for texture with sharper, hard cheeses for flavor. Choosing one strong cheese and one mild cheese creates the best harmony.
How do I prevent the pie from becoming watery?
Zucchini holds a lot of water, which can release during baking and affect the texture of crustless zucchini pie. To prevent this, slice the zucchini thinly and pat it dry with paper towels before arranging it. You can also lightly salt the slices and let them sit for 15 minutes, then blot away the moisture. Baking the pie in a convection oven at a steady 375°F helps evaporate excess liquid. Adding a small amount of flour or cornstarch, as in this recipe, also stabilizes the mixture and ensures the filling sets without becoming soggy.
What is the best way to slice zucchini for this crustless zucchini pie?
Slicing the zucchini evenly and thinly is key. A mandoline slicer works best to create uniform slices about 1/8-inch/3 mm thick, which ensures they cook evenly and form the elegant flower pattern in the dish. Avoid thick slices, which may release excess water and prevent the lemon-Pecorino cream from setting properly. Dry the zucchini slices with paper towels before arranging them, or lightly salt them and blot moisture after 10–15 minutes to reduce liquid in the pie while maintaining the custard’s smooth texture.
Can the pie be served cold or at room temperature?
This crustless zucchini pie can be served warm, at room temperature, or even chilled. Serving it warm highlights the silky texture of the lemon-Pecorino cream custard, while room temperature or chilled slices are ideal for brunch or buffet settings. Refrigerated leftovers can last up to three days in an airtight container. Reheating gently in a 325°F/160°C oven preserves the custard’s creaminess without drying it out. The pie’s flavor often improves slightly after sitting, as the zucchini absorbs the savory lemon-Pecorino cream.
