Summer Garden Crustless Zucchini Pie

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7 Irresistible Reasons to Love Summer Garden Crustless Zucchini Pie

Welcome to a deliciously easy and fresh recipe that will become your go-to for quick dinners or nourishing breakfasts: Summer Garden Crustless Zucchini Pie! Bursting with garden-fresh vegetables, salty cheddar, and tender zucchini, this crowd-pleasing egg dish is as beautiful as it is simple. In just under an hour, you’ll capture the best flavors of summer, impress your guests, and have wholesome leftovers for busy days. Whether you’re a seasoned cook or a kitchen newbie, this Summer Garden Crustless Zucchini Pie will bring a vibrant pop of color and flavor to your table!

Why You’ll Love Summer Garden Crustless Zucchini Pie

• It packs in seasonal garden veggies for peak freshness and flavor.
• Naturally gluten-free and easy to make dairy-free or vegetarian.
• No need to fuss with pie crust—less mess, fewer calories!
• Versatile enough for breakfast, brunch, lunch, or a light dinner.
• Great for meal prepping—enjoy hot or cold, straight from the fridge.
• Customizable with your favorite cheeses, herbs, or veggies.
• Quick prep means less time in the kitchen, more time enjoying summer.

Ingredients for Summer Garden Crustless Zucchini Pie

To make your Summer Garden Crustless Zucchini Pie sing with flavor, gather these wholesome ingredients. Each bite is packed with color, nutrients, and summer-fresh taste!

• Cooking spray (for greasing your dish)
• 1/2 tablespoon olive oil or avocado oil: Healthy fat for sautéing
• 3 cloves garlic, minced: Fragrant, savory base
• 1 bunch green onions, diced (reserve some green scallions for topping): Mildly sharp and peppery
• 1 cup sliced baby bella mushrooms: Earthy, umami-rich veggies
• 3/4 cup grape or cherry tomatoes, halved: Sweet pops of color
• 1/2 small red bell pepper, diced: Crunchy and vibrant
• 1/2 cup sweet corn, fresh or frozen: Juicy, naturally sweet crunch
• 1 medium zucchini, sliced into 1/4 inch rounds: Star of the show!
• Freshly ground salt and black pepper: For seasoning
• 6 large eggs: Protein-rich foundation
• 1/4 cup unsweetened almond milk (or any milk): Lightens & fluffs the mixture
• 2 tablespoons sifted coconut flour or 1/4 cup regular flour: Adds subtle structure
• 3 to 5 large basil leaves, julienned: Basil’s aromatic freshness
• 1 cup shredded sharp cheddar cheese, divided: For rich, savory melt and golden finish

Enjoy the natural, nutrient-dense goodness in every forkful—and feel free to substitute as needed based on dietary preferences or what’s in your fridge!

Necessary Tools

This Summer Garden Crustless Zucchini Pie comes together without specialized equipment, making it a breeze to prepare. Here’s what you’ll need for smooth sailing in the kitchen:

• 9-inch deep-dish pie pan: For baking that signature pie shape.
• Nonstick cooking spray: Ensures easy release and clean-up.
• Large skillet: For gently sautéing your aromatic vegetables.
• Mixing bowls (large and medium): For whisking eggs and assembling ingredients.
• Whisk: To help aerate and combine your egg mixture.
• Sharp knife: For slicing vegetables and basil leaves neatly.
• Cutting board: A safe, stable surface for all your chopping.
• Measuring cups and spoons: To ensure perfect proportions every time.
• Rubber spatula or wooden spoon: For sautéing and transferring veggies.
• Oven mitts: For safe removal of your hot pie.

With these everyday kitchen essentials, you’ll be ready to whip up your Summer Garden Crustless Zucchini Pie—no stress, no fancy tools required!

Ingredient Additions & Substitutions

One of the joys of the Summer Garden Crustless Zucchini Pie is its adaptability! You can mix and match based on what’s in your garden, your fridge, or your heart. Here are some creative ways to make this recipe your own:

Vegetable Additions:

• Spinach or kale: Toss in a handful of greens when sautéing for an earthy, hearty bite and extra fiber.
• Asparagus tips: Perfect for spring or early summer flair.
• Artichoke hearts or sun-dried tomatoes: For a Mediterranean twist.
• Caramelized onions: For extra sweetness and depth.

Cheese Swaps:

• Swap the cheddar for mozzarella for melty, mild flavor.
• Use feta or goat cheese for a tangy, creamy lift.
• Gruyère, Swiss, or Monterey Jack will all add unique notes.

Protein Boost:

• Add cooked, crumbled bacon, turkey sausage, or shredded rotisserie chicken for extra protein.
• For a vegetarian boost, try a half cup of cottage cheese mixed into the eggs before baking.

Flour Alternatives:

• Swap coconut flour for chickpea flour for a hint of nuttiness (great for added protein).
• Use whole wheat flour if gluten isn’t a concern, or almond flour for a grain-free option.

Herb Enhancements:

• Sub basil with fresh parsley, chives, or tarragon for a new herbal note.
• Add fresh dill for light freshness, or a pinch of red pepper flakes for gentle heat.

Dietary Adaptations:

• Dairy-free? Use plant-based shredded cheese, almond or oat milk, and a vegan-friendly nonstick spray.
• Gluten-free? Coconut flour, almond flour, or gluten-free all-purpose flour are all safe swaps—and naturally fit this recipe.

Remember—this is a template, not a rulebook! Let your tastebuds (and pantry) inspire your very own Summer Garden Crustless Zucchini Pie masterpiece.

How to Make Summer Garden Crustless Zucchini Pie

Making the Summer Garden Crustless Zucchini Pie is delightfully easy and mostly hands-off after the quick prep. You’ll start by sautéing your flavorsome veggies, whisking together a fluffy egg base, marrying them in a greased pie pan, and letting the oven do its magic. The result? A golden, puffy, colorful pie that’s as inviting to look at as it is to eat.

Step 1: Prepare the Oven and Pie Pan

Preheat your oven to 375°F (190°C) to ensure even, golden baking. Generously grease your 9-inch pie pan with cooking spray, making sure to get into every corner to prevent sticking.

Step 2: Sauté Garlic & Onions

Heat the olive oil or avocado oil in a large skillet over medium-high heat. Add the minced garlic and chopped green onions (reserve a few for topping later). Sauté until the garlic is fragrant and onions are tender, about 1-2 minutes—this step intensifies their wonderful flavors for the whole dish.

Step 3: Add & Cook the Veggies

Add the sliced mushrooms, halved tomatoes, diced red bell pepper, and corn to the skillet. Season generously with salt and pepper. Cook, stirring occasionally, until mushrooms begin to soften and tomatoes release some juice, about 4-5 minutes. You want the veggies tender but still colorful and vibrant. Remove from heat and set aside.

Step 4: Whisk the Egg Mixture

In a large mixing bowl, whisk together the eggs, almond milk (or milk of your choice), coconut flour (or regular flour), basil, 1/2 cup of shredded cheddar cheese, and a light sprinkle of salt and black pepper. Whisk until smooth and slightly frothy for the fluffiest pie.

Step 5: Assemble the Pie

Evenly spread the cooked vegetable mixture and the raw zucchini slices in your prepared pie pan. Pour the egg and cheese mixture over the top, making sure vegetables are distributed throughout and every nook is filled. Sprinkle the remaining 1/2 cup cheddar cheese evenly on top for a melty, golden crust.

Step 6: Bake to Perfection

Slide the pan into your preheated oven and bake for 35–50 minutes. Look for the pie to puff up, set in the center (no wobble!), and develop a gorgeous, slightly golden hue on top. Ovens vary, so check from 35 minutes onward.

Step 7: Cool and Garnish

Remove your pie from the oven and let it cool for at least 10 minutes—this helps it set for cleaner slices. Scatter the reserved green onion tops across the pie before cutting into six hearty wedges.

How to Serve Summer Garden Crustless Zucchini Pie

The Summer Garden Crustless Zucchini Pie is as versatile in presentation as it is in flavor. Serve warm for breakfast with a side of crisp, peppery arugula salad and a drizzle of balsamic glaze for a morning treat. For lunch or dinner, pair alongside grilled chicken or salmon and a chilled white wine, or keep it simple with a fruit salad and crusty whole grain bread.

Hosting a brunch? Arrange wedges on a platter with fresh basil sprigs, scatter some cherry tomatoes around for color, and include a tangy yogurt-based dipping sauce. The pie’s vibrant medley of sweet corn, juicy tomatoes, and emerald zucchini slices turns every slice into a miniature summer garden. Don’t forget to mention how lovely it looks on the table—guests always appreciate a dish as pretty as it is tasty!

Pro Tips & Tricks

For a foolproof Summer Garden Crustless Zucchini Pie every time, keep these chef secrets in mind:

• Prevent Wateriness: Pat the zucchini slices dry before adding to the pie pan. If using frozen corn, thaw and drain thoroughly. Too much moisture can make the pie soggy.
• Customize Texture: For crispier edges, bake in a metal pan; for a softer bottom, use ceramic or glass.
• Cheese Upgrade: Use freshly shredded cheese instead of pre-shredded for a lusher melt and more intense flavor.
• Egg Perfection: Don’t overbake! Begin checking for doneness at the 35-minute mark—the center should be set but not dried out.
• Flavor Boost: Roast the red pepper before dicing for a smoky-sweet addition.
• Batch & Freeze: Double the recipe and freeze slices wrapped tightly in foil for ready-made breakfasts or snacks.
• Make It Ahead: The pie holds beautifully in the fridge, so bake a day ahead if needed—flavors deepen overnight.

These small tweaks will help you achieve a picture-perfect, delicious pie every time!

Storage Instructions

Leftover Summer Garden Crustless Zucchini Pie is a lifesaver for busy weekdays. Once cooled completely, store slices in an airtight container in the fridge for up to 4 days. For longer storage, wrap individual slices in plastic wrap and foil, and freeze for up to 2 months. To reheat, microwave individual slices for 45–60 seconds, or warm in a 350°F oven until heated through.

If freezing, allow the pie to cool completely and wrap for best retention of flavor and texture. Always thaw overnight in the fridge before reheating to prevent a soggy texture. Avoid repeated microwaving to preserve the fluffy, tender structure.

General Information

Summer Garden Crustless Zucchini Pie brings the best of summer’s bounty to your table with minimal fuss and maximum flavor. This crustless wonder is lower in carbs than traditional pies and frittatas but full of nutrients thanks to its rainbow of vegetables and protein-packed eggs. It’s equally welcome at brunch, lunch, or dinner, and is beloved by both adults and children for its colorful appeal and mild taste.

This dish can easily be made gluten-free by sticking with coconut or almond flour, and is naturally vegetarian unless you choose to add meat. Perfect for using up garden zucchini and summer veggies, it’s also a smart way to curb food waste—toss in whatever looks best at the farmer’s market or is lingering in your fridge.

FAQs

Can I make Summer Garden Crustless Zucchini Pie ahead of time?

Absolutely! It’s fantastic made a day in advance. Store in the fridge and simply reheat slices in the microwave or oven the next day for fresh-tasting leftovers.

What’s the best way to keep my zucchini pie from turning soggy?

Pat all vegetables—especially zucchini—dry before assembling. Avoid adding extra liquid, and drain sautéed veggies if they release a lot of moisture.

Can I use a different type of cheese?

Yes! Experiment with mozzarella, feta, goat cheese, or even a spicy pepper jack. Mixing cheeses is also a great way to dial up richness or tang.

Is Summer Garden Crustless Zucchini Pie freezer-friendly?

Very much so. Freeze leftover slices tightly wrapped and thaw overnight in the fridge before reheating. The texture remains fluffy and the veggies stay vibrant.

Can I make this recipe dairy-free?

Easily! Use a dairy-free milk and vegan shredded cheese. The texture and flavor are just as delicious with these substitutions.

Are there low-carb or keto options for this recipe?

Certainly. Stick with coconut or almond flour and use full-fat cheese. Omit corn if extra carbs are a concern.

Can I double this recipe for a crowd?

Yes, double everything and bake in two pie pans or a 9×13 baking dish (adjusting cook time as needed) for a potluck-perfect main.

Conclusion

Summer Garden Crustless Zucchini Pie is vibrant, delicious, and endlessly adaptable—an absolute powerhouse for weeknight dinners, weekend brunches, or meal prep. Celebrate the season’s best vegetables with this wholesome, crave-worthy pie that’s sure to become a regular in your healthy recipe rotation. Enjoy every sunshiny slice!

Nutritional Information

Each generous serving of Summer Garden Crustless Zucchini Pie provides protein, fiber, and an array of vitamins from the medley of garden veggies. Expect around 190-220 calories per slice, with 11g protein, 10g carbs, and 13g healthy fats, making it a balanced choice for any meal. Nutrients will vary with your swaps and add-ins.

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