If you’re craving a light yet satisfying dish that bursts with the freshest flavors of the season, you have to try this Summer Garden Crustless Zucchini Pie Recipe. It’s the perfect harmony of tender zucchini, vibrant veggies, and just the right amount of cheese all bound together in a crustless pie that’s easy to make but impressive enough to serve to guests. Whether you’re new to zucchini or a longtime fan, this pie offers a delightful way to showcase garden-fresh goodness in every bite.
Ingredients You’ll Need
This Summer Garden Crustless Zucchini Pie Recipe relies on simple, fresh ingredients that each play an essential role. From the sautéed garlic and green onions that bring a fragrant base to the freshness of tomatoes and sweet corn adding pops of color and texture, to the eggs and cheese that hold everything together with creamy richness—you’ll be amazed how these humble ingredients transform into a stunning, wholesome dish.
- Cooking spray: Ensures your pie slides right out of the pan without sticking.
- ½ tablespoon olive oil or avocado oil: Perfect for gently sautéing the veggies and enhancing their natural flavors.
- 3 cloves garlic, minced: Adds a delicious aromatic punch to brighten the pie.
- 1 bunch green onions, diced: Provides a mild, oniony crunch and fresh color; reserve some scallions for garnish.
- 1 cup sliced baby bella mushrooms: Earthy and meaty texture that balances the freshness of other vegetables.
- ¾ cup grape or cherry tomatoes, halved: Burst of sweetness and juiciness in every bite.
- ½ small red bell pepper, diced: Adds lovely sweetness and a splash of vibrant red.
- ½ cup sweet corn, fresh or frozen: Natural sweetness and crunch that makes the pie pop.
- 1 medium zucchini, sliced into ¼ inch rounds: The star ingredient that lends mild flavor and moisture.
- Freshly ground salt and black pepper: Simple seasonings that elevate all the other flavors.
- 6 large eggs: Acts as the binding agent to give the pie structure and protein.
- ¼ cup unsweetened almond milk (or any milk): Adds creaminess without overwhelming the veggies.
- 2 tablespoons sifted coconut flour (or ¼ cup regular flour): Helps to thicken the egg mixture and keep the pie firm.
- 3-5 large basil leaves, julienned: Infuses fresh herbal notes and brightens the dish.
- 1 cup shredded sharp cheddar cheese, divided: For melty, flavorful richness layered throughout and on top.
How to Make Summer Garden Crustless Zucchini Pie Recipe
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 375 degrees Fahrenheit because a hot oven is key for a beautifully baked crustless pie. While it’s warming up, grease your 9-inch deep dish pie pan thoroughly with nonstick cooking spray to ensure your pie releases smoothly once it’s baked. This small prep step makes a big difference later!
Step 2: Sauté the Veggies
Heat your olive or avocado oil in a skillet over medium heat. Toss in the minced garlic and diced green onions, letting their aromas fill your kitchen. Add in the sliced mushrooms, halved tomatoes, diced red bell pepper, and sweet corn. Season lightly with freshly ground salt and black pepper to enhance all those natural flavors. Cook just until the veggies are tender but still vibrant, then set the skillet aside. This sautéing step softens the vegetables and deepens their flavor base for the pie.
Step 3: Whisk the Egg Mixture
In a mixing bowl, whisk together the 6 large eggs with the almond milk along with the sifted coconut flour or regular flour to thicken. Then, stir in the julienned basil leaves and half a cup of the shredded sharp cheddar cheese. Don’t forget a pinch of salt and pepper here too! This mixture is what binds all your delicious veggies together once baked.
Step 4: Assemble the Pie
Spread the sautéed vegetables evenly in your prepared pie pan. Pour the egg and cheese mixture gently over the veggies, making sure everything is covered. Top the pie with the remaining shredded cheddar cheese—the cheesy topping melts to a gorgeous golden finish in the oven.
Step 5: Bake to Perfection
Place your pie in the oven and bake for 35 to 50 minutes. You’ll know it’s done when the surface is set and beautifully golden on top. Let the pie cool for a few minutes before slicing to allow it to firm up, making it easier to serve. This cooling step is important for perfect slices that hold their shape.
How to Serve Summer Garden Crustless Zucchini Pie Recipe
Garnishes
The final touch is what brings charm and freshness right to the table. Sprinkle some reserved green scallions over each slice for a pop of green color and a fresh crunch. If you want to add more herbaceous lift, a few small basil leaves scattered on top work wonders. These simple garnishes make every slice look as vibrant as it tastes.
Side Dishes
This Summer Garden Crustless Zucchini Pie Recipe pairs beautifully with light, crisp sides like a simple mixed green salad with a lemon vinaigrette or a refreshing cucumber and herb salad. If you prefer something heartier, a crusty, rustic bread or a dollop of garlic aioli complements the savory flavors perfectly. The key is to pick sides that balance the richness of the pie without overpowering it.
Creative Ways to Present
For a fun twist, serve this pie in individual mini pie pans or even large muffin tins to make portable mini pies perfect for picnics or potlucks. You can also cut the pie into small squares and serve as elegant finger food with toothpicks. Adding a drizzle of balsamic glaze just before serving adds a tangy contrast that surprises and delights your guests.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Summer Garden Crustless Zucchini Pie Recipe covered in the refrigerator for up to 3 days. Store it in an airtight container to maintain its moisture and prevent the cheese from drying out. When you’re ready to enjoy it again, simply slice and reheat or eat cold for a quick snack.
Freezing
If you want to make this pie ahead for busy days, it freezes very well. Wrap the cooked and fully cooled pie tightly with plastic wrap and aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2 months. When ready to eat, thaw overnight in the fridge for best results, then reheat until warm.
Reheating
To bring your leftover or thawed pie back to life, reheat in a 350-degree Fahrenheit oven for about 15 minutes or until heated through. This keeps the texture firm and the cheese wonderfully melty. You can also microwave individual slices on medium heat for about 1 to 2 minutes if you’re in a hurry, but the oven method yields the best texture.
FAQs
Can I use a different type of cheese in this Summer Garden Crustless Zucchini Pie Recipe?
Absolutely! Sharp cheddar adds great flavor, but feel free to experiment with mozzarella for a milder taste, feta for tanginess, or even goat cheese for a creamy, slightly tangy twist. Just adjust the amount to your liking.
Is this pie gluten-free?
Yes, if you use coconut flour as instructed, this recipe becomes gluten-free. Just double-check that your cooking spray and any other ingredients don’t contain gluten if you have a sensitivity.
Can I substitute the zucchini with other vegetables?
Definitely! You can swap zucchini with yellow squash or even finely chopped spinach. Just keep in mind that watery veggies may require a bit more cooking time or draining to avoid excess moisture in the pie.
How can I make this Summer Garden Crustless Zucchini Pie Recipe vegan?
To make it vegan, replace eggs with a vegan egg substitute like flax eggs or chickpea flour batter, and swap cheddar cheese with vegan cheese alternatives. The texture and flavor will be different, but still delicious!
What’s the best way to slice and serve the pie?
Use a sharp, serrated knife and allow the pie to cool almost completely before slicing. This helps keep the slices intact and prevents crumbling. Serve warm or at room temperature for best taste.
Final Thoughts
You’ve got to make this Summer Garden Crustless Zucchini Pie Recipe your new go-to for showcasing fresh summer veggies in a healthy and utterly delicious way. It’s perfect for lunches, light dinners, or entertaining friends, and you’ll love how easy it is to customize with whatever you have on hand. Trust me, once you bake this vibrant, comforting pie, it’ll soon become a favorite you’ll want to make again and again.
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Summer Garden Crustless Zucchini Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Pie
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A vibrant and healthy Summer Garden Crustless Zucchini Pie packed with fresh vegetables, herbs, and a cheesy egg filling. This gluten-free, savory pie is perfect for light lunches, brunches, or dinners, featuring zucchini, mushrooms, tomatoes, and bell peppers baked to golden perfection.
Ingredients
Vegetables
- 3 cloves garlic, minced
- 1 bunch green onions, diced (reserve some green scallions for topping)
- 1 cup sliced baby bella mushrooms
- ¾ cup grape or cherry tomatoes, halved
- ½ small red bell pepper, diced
- ½ cup sweet corn, fresh or frozen
- 1 medium zucchini, sliced into ¼ inch rounds
Other Ingredients
- Cooking spray
- ½ tablespoon olive oil or avocado oil
- Freshly ground salt and black pepper, to taste
- 6 large eggs
- ¼ cup unsweetened almond milk (or any milk)
- 2 tablespoons sifted coconut flour (or substitute ¼ cup regular flour)
- 3–5 large basil leaves, julienned
- 1 cup shredded sharp cheddar cheese, divided
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375 degrees Fahrenheit and grease a 9-inch deep dish pie pan with nonstick cooking spray to prevent sticking.
- Sauté Vegetables: Heat olive or avocado oil in a skillet over medium heat. Add minced garlic, diced green onions, sliced mushrooms, halved tomatoes, diced red bell pepper, and sweet corn. Season with salt and freshly ground black pepper. Sauté until vegetables are tender and fragrant, then remove from heat.
- Mix Egg Filling: In a large bowl, whisk together the 6 eggs, almond milk, sifted coconut flour (or regular flour), julienned basil leaves, half a cup of shredded sharp cheddar cheese, and season with salt and pepper to taste.
- Assemble the Pie: Spread the sautéed vegetables evenly in the prepared pie pan. Pour the egg mixture over the vegetables, ensuring even distribution. Sprinkle the remaining shredded cheddar cheese on top evenly.
- Bake: Place the pie pan in the preheated oven and bake for 35 to 50 minutes until the pie is set, the egg mixture is cooked through, and the top is golden brown.
- Cool and Serve: Remove from oven and allow the pie to cool slightly before slicing into 6 servings. Garnish with reserved green scallions if desired.
Notes
- This recipe is naturally gluten-free if using coconut flour; substitute with regular flour if desired but it will not be gluten-free.
- Almond milk can be substituted with any milk of choice.
- For a vegan version, substitute eggs with a vegan egg alternative and use dairy-free cheese.
- The baking time may vary slightly based on oven; check for doneness by ensuring the center is set.
- Fresh vegetables can be swapped with frozen where appropriate; just ensure they’re thawed and drained.
