Crustless Zucchini & Eggplant Mini-Pies

Perfectly baby-friendly, these mini-pies are rich, creamy, and packed with veggies! Low in carbs with a mild cheesy flavor, they’re great for little hands and grown-up palates alike.

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I wanted to make something vegetarian, using some veggies that I needed to use or toss.

I went to ChatGPT with a pretty specific ask:

crustless zucchini mini-pies in muffin tins. Using cream cheese, but not too much that it is overpowering. The zucchinis need to be well drained from liquid so that they are not soggy. peel off so the pies don't have too much "green" in them. Could be with almond flour or regular flour. But needs to taste great and be slightly elevated. could be with some potato or sweet potato or onion but doesn't have to. Most important thing is no lumps or watery texture.

And it provided:

Here's a recipe for Crustless Zucchini Mini-Pies that fits your requirements of being flavorful, smooth, and not watery, with a slight elevated taste.

Crustless Zucchini Mini-Pies

Ingredients:

• 2 medium zucchinis (peeled and well-drained)

• 4 oz cream cheese (softened, but not overpowering)

• 1/4 cup grated parmesan cheese (adds flavor depth)

• 1/4 cup almond flour or regular flour (depending on preference)

• 1/2 small onion, finely chopped (optional for added flavor)

• 1/2 medium sweet potato (peeled and grated or finely diced)

• 1 large egg

• 1/2 tsp garlic powder

• 1/4 tsp black pepper

• 1/4 tsp salt (adjust to taste)

• 1/4 tsp dried oregano or thyme (optional, for a slight herby flavor)

Instructions:

1. Prep the zucchini:

   • Peel the zucchinis, then grate them. Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out as much liquid as possible. This step is crucial to avoid a watery texture. You should aim to get at least 1/2 cup of liquid out of the zucchinis.

2. Prepare the sweet potato:

   • If using sweet potato, peel and grate it. Squeeze out any excess moisture as well.

3. Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter to prevent sticking.

4. Mix the filling:

   • In a large bowl, beat the egg. Add the softened cream cheese, grated parmesan, garlic powder, black pepper, salt, and herbs (if using). Mix until smooth and creamy.

5. Combine ingredients:

   • Add the drained zucchini, grated sweet potato (if using), finely chopped onion (if using), and almond flour or regular flour to the mixture. Stir until everything is evenly combined, making sure there are no lumps.

6. Fill the muffin tin:

   • Spoon the mixture into the muffin tin, filling each cup nearly to the top.

7. Bake:

   • Bake for 20-25 minutes, or until the mini-pies are golden on top and firm to the touch. A toothpick inserted should come out clean.

8. Cool and serve:

   • Let the mini-pies cool in the muffin tin for 5-10 minutes before removing. They should hold their shape nicely.

Tips:

• Ensure the zucchini is very well-drained to prevent any sogginess in the pies.

• If you'd like, you can replace the sweet potato with mashed potatoes for a slightly different texture and flavor.

• These mini-pies can be stored in the fridge and reheated easily, making them a great make-ahead option.

This recipe should provide a smooth, slightly elevated version of a zucchini pie, with a nice balance of flavors and no watery texture.

As I was looking at the recipe, the orange of sweet potato seemed like it would be a no-no for the kiddos. So I said:

I feel like the sweet potato might add too much color and my picky eaters will disapprove

So it adjusted:

You can skip the sweet potato and focus on the zucchini, adding a little finely chopped onion for flavor instead. The zucchini and onion will keep the pies light in color while still adding a savory taste. Here's the updated recipe:

Crustless Zucchini Mini-Pies (No Sweet Potato)

Ingredients:

• 2 medium zucchinis (peeled and well-drained)

• 4 oz cream cheese (softened, but not overpowering)

• 1/4 cup grated parmesan cheese (adds flavor depth)

• 1/4 cup almond flour or regular flour (depending on preference)

• 1/2 small onion, finely chopped

• 1 large egg

• 1/2 tsp garlic powder

• 1/4 tsp black pepper

• 1/4 tsp salt (adjust to taste)

• 1/4 tsp dried oregano or thyme (optional, for a slight herby flavor)

Instructions:

1. Prep the zucchini:

   • Peel the zucchinis, then grate them. Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out as much liquid as possible. This step is crucial to avoid a watery texture.

2. Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter.

3. Cook the onion (optional):

   • If you want to soften the onion and enhance its flavor, sauté it in a pan with a little butter or oil until translucent, about 3-5 minutes. Let it cool before adding to the mix.

4. Mix the filling:

   • In a large bowl, beat the egg. Add the softened cream cheese, grated parmesan, garlic powder, black pepper, salt, and any herbs you're using. Mix until smooth and creamy.

5. Combine ingredients:

   • Add the well-drained zucchini, sautéed onion, and almond flour or regular flour to the mixture. Stir until everything is evenly combined.

6. Fill the muffin tin:

   • Spoon the mixture into the muffin tin, filling each cup nearly to the top.

7. Bake:

   • Bake for 20-25 minutes, or until the mini-pies are golden on top and firm to the touch.

8. Cool and serve:

   • Let the mini-pies cool for a few minutes before removing them from the muffin tin.

This version will maintain a subtle color while keeping the flavor fresh and appealing for picky eaters!

Herbs always make the dish less tasty for my weirdo kids. So I asked:

I am not liking the idea of herbs in flavors. gives it a slightly earthy flavor my kiddos don't always approve of

It updated its memory so now it won't suggest herbs unless I delete that memory. Anyway, it responded:

Got it! To keep the flavors simple and more kid-friendly, we can skip the herbs. Here's an updated version of the recipe with a milder taste:

Crustless Zucchini Mini-Pies (No Herbs, No Sweet Potato)

Ingredients:

• 2 medium zucchinis (peeled and well-drained)

• 4 oz cream cheese (softened, but not overpowering)

• 1/4 cup grated parmesan cheese (adds flavor depth)

• 1/4 cup almond flour or regular flour (depending on preference)

• 1/2 small onion, finely chopped (optional)

• 1 large egg

• 1/2 tsp garlic powder (for a mild, familiar flavor)

• 1/4 tsp black pepper

• 1/4 tsp salt (adjust to taste)

Instructions:

1. Prep the zucchini:

   • Peel the zucchinis, then grate them. Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out as much liquid as possible. This step is crucial to avoid a watery texture.

2. Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter.

3. Cook the onion (optional):

   • If using onion, sauté it in a pan with a little butter or oil until translucent, about 3-5 minutes. Let it cool before adding to the mixture.

4. Mix the filling:

   • In a large bowl, beat the egg. Add the softened cream cheese, grated parmesan, garlic powder, black pepper, and salt. Mix until smooth and creamy.

5. Combine ingredients:

   • Add the well-drained zucchini, sautéed onion (if using), and almond flour or regular flour. Stir until everything is evenly combined.

6. Fill the muffin tin:

   • Spoon the mixture into the muffin tin, filling each cup nearly to the top.

7. Bake:

   • Bake for 20-25 minutes, or until the mini-pies are golden on top and firm to the touch.

8. Cool and serve:

   • Let the mini-pies cool for a few minutes before removing them from the muffin tin.

This version will have a mild, cheesy flavor with a slight garlic undertone, which should be more appealing to your kiddos.

Then, I remembered that poor eggplant from 2 weeks ago, so I asked:

can eggplant add depth to this or will it be gross? I have an eggplant that needs to be used soon

It agreed (I really need to find the setting where it disagrees. That can't be good when I, a clueless cook, ask for help):

Eggplant can definitely add depth to the recipe! It has a mild, savory flavor that could complement the zucchini without overpowering the dish. However, it’s important to cook it properly so it doesn’t become soggy or add extra moisture.

Here's how you can incorporate it into the recipe:

Crustless Zucchini Mini-Pies with Eggplant

Ingredients:

• 2 medium zucchinis (peeled and well-drained)

• 1 small eggplant (peeled and finely diced)

• 4 oz cream cheese (softened, but not overpowering)

• 1/4 cup grated parmesan cheese (adds flavor depth)

• 1/4 cup almond flour or regular flour (depending on preference)

• 1/2 small onion, finely chopped (optional)

• 1 large egg

• 1/2 tsp garlic powder

• 1/4 tsp black pepper

• 1/4 tsp salt (adjust to taste)

Instructions:

1. Prep the eggplant:

   • Peel and finely dice the eggplant. Sprinkle it lightly with salt and let it sit for 10-15 minutes to draw out any bitterness. Afterward, blot it with paper towels to remove excess moisture.

2. Cook the eggplant:

   • Sauté the diced eggplant in a little oil or butter until it softens and turns golden, about 5-7 minutes. Set it aside to cool.

3. Prep the zucchini:

   • Peel and grate the zucchinis. Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out as much liquid as possible to avoid a watery texture.

4. Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter.

5. Cook the onion (optional):

   • If using onion, sauté it in a pan with a little butter or oil until translucent, about 3-5 minutes. Let it cool before adding it to the mixture.

6. Mix the filling:

   • In a large bowl, beat the egg. Add the softened cream cheese, grated parmesan, garlic powder, black pepper, and salt. Mix until smooth and creamy.

7. Combine ingredients:

   • Add the well-drained zucchini, cooked eggplant, sautéed onion (if using), and almond flour or regular flour. Stir until everything is evenly combined.

8. Fill the muffin tin:

   • Spoon the mixture into the muffin tin, filling each cup nearly to the top.

9. Bake:

   • Bake for 20-25 minutes, or until the mini-pies are golden on top and firm to the touch.

10. Cool and serve:

• Let the mini-pies cool for a few minutes before removing them from the muffin tin.

The eggplant will give the pies a slightly earthy depth, but cooked well, it won't be overpowering. It will blend in smoothly with the zucchini and cream cheese, making for a flavorful and well-rounded dish.

I did not want to work hard to clean my muffin tins (who are probably 2-3 years past their expiration date):

I will be using muffin papers. This way they don't stick to the muffin tin. Or is that a bad idea?

Good idea, it agreed:

Using muffin papers is a great idea! It will prevent the mini-pies from sticking to the tin and make cleanup easier. Just be sure to lightly grease the muffin papers, as sometimes the batter can stick to the edges, especially if it's a little moist. This method will help your pies hold their shape and come out cleanly after baking. Enjoy!

So I asked:

Ok please adjust recipe with eggplant and muffin paper. Double everything but the eggplant. Just change it to large eggplant instead

And it did:

Crustless Zucchini & Eggplant Mini-Pies (with Muffin Papers, Double Batch)

Ingredients:

• 4 medium zucchinis (peeled and well-drained)

• 1 large eggplant (peeled and finely diced)

• 8 oz cream cheese (softened)

• 1/2 cup grated parmesan cheese

• 1/2 cup almond flour or regular flour

• 1 small onion, finely chopped (optional)

• 2 large eggs

• 1 tsp garlic powder

• 1/2 tsp black pepper

• 1/2 tsp salt (adjust to taste)

Instructions:

1. Prep the eggplant:

   • Peel and dice the eggplant finely. Sprinkle it lightly with salt and let it sit for 10-15 minutes to draw out any bitterness. Pat it dry with paper towels.

   • Sauté the diced eggplant in a bit of oil or butter over medium heat until soft and golden, about 5-7 minutes. Set aside to cool.

2. Prep the zucchini:

   • Peel the zucchinis and grate them. Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out as much liquid as possible to avoid sogginess.

3. Preheat the oven to 350°F (175°C). Line two muffin tins with muffin papers and lightly grease the inside of each paper with cooking spray or butter.

4. Cook the onion (optional):

   • If using onion, sauté it in a pan with a little butter or oil until translucent, about 3-5 minutes. Let it cool before adding it to the mixture.

5. Mix the filling:

   • In a large bowl, beat the eggs. Add the softened cream cheese, grated parmesan, garlic powder, black pepper, and salt. Mix until smooth and creamy.

6. Combine ingredients:

   • Fold in the well-drained zucchini, sautéed eggplant, cooked onion (if using), and almond flour or regular flour. Mix until evenly combined.

7. Fill the muffin papers:

   • Spoon the mixture into the prepared muffin papers, filling each cup nearly to the top. Smooth the tops for an even appearance.

8. Bake:

   • Bake for 20-25 minutes, or until the mini-pies are golden on top and firm to the touch. A toothpick inserted into the center should come out clean.

9. Cool and serve:

   • Let the mini-pies cool in the muffin tins for 5-10 minutes before removing. Peel back the muffin papers gently to serve.

Notes:

• This double batch makes about 24 mini-pies, perfect for larger gatherings or meal prepping.

• Lightly greasing the muffin papers ensures easy removal.

• The large eggplant balances the zucchini while adding a subtle richness.

Enjoy your expanded batch of these delicious, veggie-packed pies!

Then I was thinking to myself- "chunks of eggplant, potentially undercooked- my picky eaters will toss these pies at me". So I asked:

Will frying the eggplant a little with the onion after the onion has turned translucent make it better?

ChatGPT responded:

Yes, frying the eggplant with the onion after the onion turns translucent can enhance the flavor! This step will caramelize the onion slightly and allow the eggplant to absorb some of the onion's sweetness, giving the mini-pies a richer and more cohesive taste. It’s a great way to boost flavor while keeping the texture smooth. Here's the adjustment:

And here it is (including some adjustments to cook time and salt level post making this):

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Servings: ~16 mini-pies

Calories per serving: ~80

Total time: ~45 minutes

Crustless Zucchini & Eggplant Mini-Pies

Ingredients:

• 2 medium zucchinis (peeled and well-drained)

• 1 large eggplant (peeled and finely diced)

• 4 oz cream cheese (softened)

• 1/4 cup grated parmesan cheese

• 1/4 cup almond flour or regular flour

• 1 small onion, finely chopped

• 2 large eggs

• 1/2 tsp garlic powder

• 1/8 tsp black pepper

• Salt: By taste- Consider omitting from filling to account for salted eggplant

Instructions:

1. Prep the eggplant:

   • Peel and dice the eggplant finely. Sprinkle lightly with salt and let it sit for 10-15 minutes to draw out bitterness. Pat dry with paper towels.

2. Cook the onion and eggplant:

   • Heat a nonstick skillet over medium heat. Sauté the chopped onion in a little oil or butter until translucent, about 3-5 minutes.

   • Add the eggplant and continue to cook, stirring occasionally, until both are soft and golden, about 7 minutes. Let cool.

3. Prep the zucchini:

   • Peel and grate the zucchinis. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.

4. Preheat the oven to 350°F (175°C). Line a muffin tin with muffin papers and lightly grease the papers with cooking spray or butter.

5. Mix the filling:

   • In a large bowl, beat the eggs. Add the softened cream cheese, grated parmesan, garlic powder, and black pepper. Mix until smooth.

   • Fold in the well-drained zucchini, cooked eggplant, onion, and almond or regular flour. Mix thoroughly.

6. Fill the muffin papers:

   • Spoon the mixture evenly into the prepared muffin papers, filling each one almost to the top. Smooth the tops for an even appearance.

7. Bake for golden brown tops:

   • Bake at 350°F (175°C) for 20-25 minutes.

   • To achieve golden tops, increase the oven temperature to 375°F (190°C) during the final 3-5 minutes, or use the broiler briefly (watch closely to prevent burning).

8. Cool and serve:

   • Let the mini-pies cool in the tin for 5-10 minutes before removing. Peel back the muffin papers gently to serve.

Nutritional Value (per serving):

• Calories: ~80

• Protein: 3g

• Carbohydrates: 4g

• Fats: 6g

• Fiber: 1g

These mini-pies are sure to please with their tender texture, golden brown tops, and veggie-packed goodness!

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Ingredients

Prep the eggplant

Prep the zucchini

Cook the onion and eggplant

Cook the onion and eggplant

Prep the eggplant

Cook the onion and eggplant

Cook the onion and eggplant

Prep the zucchini

Prep the zucchini

Cook the onion and eggplant

Mix the filling

Mix the filling

Mix the filling

Mix the filling

Mix the filling

Fill the muffin papers

Bake for golden brown tops

Cool and serve