The Glorious Nofuss Zucchini Cheddar Supper Tart

Finally Solving the Summer Courgette Crisis!

Okay, hands up if you've currently got five enormous courgettes lurking on your kitchen counter? That annual glut of summer zucchini is absolutely real, isn’t it? Well, I’ve got the perfect, no-fuss answer: the heavenly Crustless Zucchini Pie .

It truly is the easiest way to deal with that glorious garden overflow.

Why This Isn't Just Another Veggie Dish

Honestly, this Zucchini Pie recipe is a total midweek miracle cure. Think of it as a super sophisticated, savoury custard bake.

It’s comforting, cheesy, and light all at once. This is fantastic if you are trying to bulk up your weeknight Veggie Dishes .

Seriously, there is no messy or tricky pastry involved here.

This isn’t some complicated, lengthy cooking project. It’s a proper, rustic kind of Crustless savory tart . You can whip this up in about 20 minutes of active prep time.

It is genuinely an Easy courgette recipe . It also makes six generous servings, which is brilliant for lunch boxes or leftovers!

The Secret to Fluffy Perfection

Now, let's talk about the real secret to a great bake. We all dread the soggy bottom, even when making a No crust quiche ! The key difference between great and gross lies in learning exactly how to squeeze water from zucchini .

That specific salting and squeezing step? It is non-negotiable, darlings.

I learned that the hard way when my first attempt tasted lovely but looked more like a floppy Zucchini frittata recipe than a firm bake.

Taking that crucial time ensures the finished product is fluffy, not dense. It sets up beautifully, just like a classic quiche.

Benefits and When to Serve

This dish is a total winner because it tastes wonderfully comforting but is actually packed with fresh veg and protein. It’s easily digested and naturally lower in carbs than its pastry clad cousins.

It makes for a superb light supper, a fantastic vegetarian main, or a stunning addition to a picnic spread. The mature cheddar gives this Cheddar zucchini bake such a lovely, strong flavour punch.

Stop stressing about your vegetable patch yield! Embrace the ease and the cheese. Ready to see how simple it is? Let's dive straight into the bits and bobs you’ll need.

Let's Talk Tools and Treasures

Honestly, when I started making this, I used whatever was lying around. That’s the beauty of this Crustless Zucchini Pie .

You don't need expensive gadgets! This is one of the ultimate Veggie Dishes because the equipment list is minimal.

Getting Our Gear Together

You just need a decent 9 inch pie dish (that's about 23cm). Ceramic or metal, either works fine. If you don't have a specific pie dish, a square brownie pan or a springform cake tin will do the job perfectly.

The only non-negotiable item is a clean kitchen tea towel. Seriously, pop one on the shopping list if you don’t have a spare! That tea towel is the key to managing the moisture, which is the secret to a great, firm No crust quiche .

We will bake this glorious creation at 375° F ( 190° C) . Make sure your oven is heated fully before starting.

The Shopping List for Flavour

The ingredients for this Easy courgette recipe are what make it taste like pure Summer Zucchini comfort. We focus on quality for the key players.

You need 1 pound of fresh zucchini. That’s approximately 450g , usually about four average courgettes. Grate them up. We also rely on four large, lovely free range eggs for that perfect light lift.

For the crucial flavour punch, get 1 cup ( 110g ) of mature Cheddar cheese. Don't skimp here! A sharp, strong cheese is what elevates this from a simple Zucchini frittata recipe to a beautiful, complex Cheddar zucchini bake .

The sharpness really stands up against the mellow courgette.

The Secret to No Soggy Bottoms

Right, this is my crucial life lesson for making a proper Crustless savory tart . Do not, under any circumstances, skip this step.

My first attempt was so watery, I nearly gave up the recipe forever!

You must know How to squeeze water from zucchini . It's the difference between soup and success. Once you grate the zucchini, toss it with 1½ tsp of coarse sea salt.

Let that sit for 30 minutes. The salt will magically draw out the water. Then, you transfer that zucchini pulp to your clean tea towel and squeeze! Squeeze hard, like you’re trying to win an Olympic medal.

Get every drop out.

Spices and Quick Swaps

We keep the seasoning simple because we want the Summer Zucchini and cheddar to shine. We’re using basic flavour enhancers: finely diced onion and two cloves of minced garlic, gently softened in a tablespoon of butter.

Classic, simple, perfect.

A little dried thyme (½ tsp) is essential for that lovely savory warmth. If you don't have thyme, dried oregano works splendidly as a quick substitution.

If you’re bored of Cheddar, Gruyère or even Monterey Jack make for brilliant, melty alternatives. Seriously, this recipe is so forgiving!

Finally Defeating the Courgette Mountain!

Oh my gosh, is your garden also currently producing enough summer zucchini to feed a small army? Honestly, I love growing fresh food, but sometimes I run out of ideas for great veggie dishes .

For ages, I was so worried about creating a soggy mess. But listen up, this Crustless Zucchini Pie recipe is the ultimate game changer.

It’s basically a very sophisticated No crust quiche a truly brilliant, protein packed vegetable dish .

Prep Perfection: The Great Courgette Squeeze

First, we need to talk about the essential mise en place . This isn't hard, but you absolutely cannot skip the "sweat" step.

This is the key to preventing a dense, watery Zucchini Pie . Grate all those courgettes quickly. Toss them in a large bowl with coarse salt.

Give it 30 minutes to sit there. That salt is pulling out all the hidden moisture it’s like magic.

The biggest mistake I ever made was thinking I had squeezed enough. Seriously, learning how to squeeze water from zucchini properly changed my life.

I use a clean kitchen tea towel for maximum leverage. Dump the zucchini pulp in the middle. Twist the towel tightly like you are wringing out a soaking wet sponge after washing the car.

Squeeze until your arms ache. You must get it bone dry . If you skip this, your easy courgette recipe will fail.

Baking Brilliance: Setting Up Your Savoury Bake

Now for the super easy part. Preheat the oven to 375° F ( 190° C) .

1. Sauté the diced onions and minced garlic gently until they are soft and smelling great. Let them cool a bit first.
2. Whisk the eggs, milk, and flour into a smooth batter base.
3. Fold in your bone dry zucchini, the sautéed aromatics, and that lovely, strong grated cheddar. This mix creates the perfect, sturdy Cheddar zucchini bake .
4. Pour the mixture into your greased pie dish.
5. Bake for 40 to 45 minutes . You want the top beautifully golden brown. The center should be set. A knife stuck in the middle should come out totally clean.

Pro Tips for a Perfect Crustless Tart

Pro tip alert! Do not, under any circumstances, touch that knife immediately. This crustless savory tart needs time to settle down.

Remove it from the oven and let it rest for at least 15 minutes . If you slice too soon, the internal custard structure collapses.

Trust me on this; I learned that the hard way trying to rush supper one Tuesday! Think of it like a beautiful, fluffy Zucchini frittata recipe .

Give it the rest it deserves, and it will slice perfectly. It’s the easiest way to solve the Zucchini Pie problem.

Bits and Bobs: Serving Up Your Glorious Veggie Dishes

So, you’ve pulled the beautiful, golden Crustless Zucchini Pie from the oven. Honestly, look at that thing! It's a proper Crustless savory tart .

It’s set, it’s cheesy, and it smells absolutely cracking. But wait, don't slice it yet! Remember that golden rule: always let it rest for at least 15 minutes.

It keeps that lovely structure stable.

Dressing Up Your Summer Zucchini Bake

This Cheddar zucchini bake is rich and comforting, so you want something fresh alongside it. It’s perfect picnic food, served cold, or wonderful for dinner, served warm.

I always serve mine with a simple rocket (that’s arugula, if you’re stateside, mate!) salad. Just a drizzle of olive oil, lemon, and a pinch of salt.

That acidity cuts through the cheese perfectly. If you want to get fancy, a dollop of crème fraîche or sour cream mixed with fresh chives is divine.

Suddenly, your humble Easy courgette recipe looks like it came straight out of a posh café.

Storage and the Second Day Secret

One of the best things about this Zucchini Pie is the leftovers. Since we mastered How to squeeze water from zucchini , the pie stays beautifully firm.

Pop any slices into an airtight container and refrigerate them for up to four days.

If you’re thinking about freezing, go for it! Wrap individual slices tightly in cling film, then foil. They last about a month.

To reheat, microwave a slice gently, or better yet, warm it up in a moderate oven (around 325° F or 160° C ) for 10 minutes.

That brings back the lovely golden crust and keeps the texture perfect.

Making it Your Own: Variations

We love the classic cheddar, but this recipe is super flexible! This is one of those great Veggie Dishes you can adapt endlessly.

Looking for a gluten-free option? Swap the plain flour for a quality gluten-free blend. It works a treat, turning it into a brilliant No crust quiche option for everyone.

Want to punch up the flavor? Try substituting the cheddar for feta and adding some chopped sun-dried tomatoes. That transforms it into a Mediterranean Zucchini frittata recipe .

Seriously, experiment! That's half the fun of cooking these simple Vegetable Dishes .

Nutrition Basics

While I’m certainly not a doctor, I love that this is a smart way to get those greens in. Because it uses eggs and cheese, this bake is packed with protein, keeping you feeling full for ages.

Plus, all that Summer Zucchini provides good fiber. It truly is a satisfying meal, not just a side. Honestly, it’s an effortless swap for heavier options.

Go ahead, enjoy this absolute triumph. You nailed it!