Looking for a healthy and delicious way to enjoy more vegetables? These Zucchini Pies are moist, flavorful, and packed with fresh ingredients, making them a perfect snack, side dish, or meal-prep option. Plus, they’re gluten-free, vegetarian, and easily customizable to suit your taste!
💚 Why You’ll Love This Recipe
✔ Nutritious & Flavorful – Packed with zucchini, herbs, and spices.
✔ Gluten-Free & Easy to Make – No fancy ingredients required!
✔ Perfect for Any Occasion – Enjoy as breakfast, snacks, or a light dinner.
✔ Customizable – Make them spicy, cheesy, or extra herby!
📌 Ingredients (Serves 4-6)
🥒 Vegetable Base:
- 5 eggs (or flax eggs for a vegan option)
- 1 large onion, finely chopped
- 5 shredded zucchini
- 2 large tomatoes, diced
- 1 green pepper (spicy or sweet, as preferred)
- ½ cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
🧂 Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
🍳 Optional Additions:
✔ Add 1 tablespoon flour (gluten-free or all-purpose) for a thicker texture.
✔ Sprinkle with cheese for an extra savory kick.
✔ Add garlic powder or chili flakes for more depth of flavor.
🍽 Step-by-Step Instructions
🔥 Step 1: Sauté the Onions & Peppers
1️⃣ Heat a pan over medium heat with a little oil.
2️⃣ Add chopped onions and sauté until golden brown (about 3 minutes).
3️⃣ Stir in chopped green pepper and diced tomatoes, cooking for 2 minutes (don’t overcook the tomatoes!).
4️⃣ Remove from heat and let cool slightly.
💡 Want more depth? Add a pinch of paprika or garlic powder!
🥚 Step 2: Prepare the Zucchini Batter
1️⃣ In a large bowl, whisk eggs, parsley, cilantro, salt, black pepper, and cumin.
2️⃣ Add the shredded zucchini and mix well.
3️⃣ Stir in the sautéed onion and tomato mixture.
4️⃣ If needed, add 1 tablespoon flour to adjust consistency.
💡 For a thicker batter, let it sit for 5 minutes before baking!
🧁 Step 3: Fill & Bake
1️⃣ Preheat oven to 350°F (180°C).
2️⃣ Line a muffin tin with baking cups or grease it lightly.
3️⃣ Spoon the mixture into each cup, filling about ¾ full.
4️⃣ Bake for 30 minutes or until golden brown and fully set.
💡 No muffin tin? Use a regular baking dish and slice it into squares!
🍽️ Step 4: Serve & Enjoy!
- Enjoy warm or at room temperature.
- Serve with Greek yogurt, hummus, or a fresh salad.
- Store leftovers in the fridge for up to 3 days.
💡 Meal Prep Tip: Freeze for later! Reheat in the oven at 300°F (150°C) for 10 minutes.
🕰️ Recipe Timing & Nutrition
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: ~40 minutes
- Calories: ~120 kcal per serving
- Servings: 4-6
👩🍳 Pro Tips & Variations
✔ Make It Vegan – Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
✔ Add More Veggies – Try grated carrots, spinach, or mushrooms.
✔ Make It Cheesy – Stir in feta, Parmesan, or cheddar.
✔ Spice It Up – Add red pepper flakes or cayenne for heat.
❓ FAQs
Can I make this recipe ahead of time?
Yes! Store in the fridge for 3-4 days or freeze for up to 2 months.
Can I use a different flour?
Yes! Try almond flour, oat flour, or chickpea flour for different textures.
Can I bake this in a large dish instead of muffins?
Absolutely! Use a 9-inch baking dish and bake for 35-40 minutes until golden.