If you’re on the hunt for a delightful dish that captures the very essence of fresh garden produce, you have to try the Summer Garden Crustless Zucchini Pie Recipe. This recipe is a vibrant celebration of summer flavors, combining tender zucchini, sweet corn, earthy mushrooms, and juicy tomatoes into a golden, cheesy pie without the fuss of a crust. It’s light, yet satisfyingly rich, making it perfect for breakfast, brunch, or a light dinner. Plus, it’s packed with wholesome ingredients that make every bite burst with fresh, natural goodness.
Ingredients You’ll Need
The magic behind this Summer Garden Crustless Zucchini Pie Recipe lies in its simple yet thoughtfully chosen ingredients. Each item plays a key role in building layers of flavor, texture, and a stunning color palette that makes this pie not only delicious but truly inviting.
- Cooking spray: Used to ensure your pie doesn’t stick and comes out looking picture-perfect.
- ½ tablespoon olive oil or avocado oil: Adds a subtle richness and helps sauté veggies to tender perfection.
- 3 cloves garlic, minced: Provides a punch of savory aroma that wakes up the other vegetables.
- 1 bunch green onions, diced (reserve some green scallions for topping): Brightens the dish with fresh, mildly sharp notes and adds a bit of crunch.
- 1 cup sliced baby bella mushrooms: Earthiness and meaty texture that complements the crisp veggies beautifully.
- ¾ cup grape or cherry tomatoes, halved: Juicy bursts of sweetness that balance the savory elements.
- ½ small red bell pepper, diced: Adds vibrant color and a gentle sweetness to the mix.
- ½ cup sweet corn, fresh or frozen: A hint of natural sugar and a crunchy pop for texture contrast.
- 1 medium zucchini, sliced into ¼ inch rounds: The star of the pie—mild with a slight bite—soaking up all the flavors around it.
- Freshly ground salt and black pepper: Essential for seasoning and enhancing the vegetable medley.
- 6 large eggs: The binding agent that holds everything together while giving richness and protein.
- ¼ cup unsweetened almond milk (or any milk): Keeps the eggs tender and moist throughout baking.
- 2 tablespoons sifted coconut flour (or sub 1/4 cup regular flour): Adds just enough structure without a heavy crust.
- 3-5 large basil leaves, julienned: Provides a fresh herbal note that brightens and lifts the pie’s flavor.
- 1 cup shredded sharp cheddar cheese, divided: Melts into gooey, golden pockets of flavor that bring everything together.
How to Make Summer Garden Crustless Zucchini Pie Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 375 degrees Fahrenheit, the perfect temperature to bake this pie until it’s golden and set. Grease a 9-inch deep dish pie pan thoroughly with nonstick cooking spray, ensuring the crustless base won’t stick and you’ll have clean slices when serving.
Step 2: Sauté the Vegetables
In a skillet heated with olive or avocado oil, toss in the minced garlic, diced green onions, sliced baby bella mushrooms, halved tomatoes, diced red bell pepper, and sweet corn. As they cook, they soften and develop a sweet, savory aroma that’s simply irresistible. Season with freshly ground salt and black pepper, then take the pan off the heat once the vegetables are tender but still bright and colorful.
Step 3: Whisk the Egg Mixture
In a mixing bowl, combine the eggs, almond milk, coconut or regular flour, and julienned basil leaves. Add half of the shredded sharp cheddar cheese along with a pinch of salt and pepper. Whisk everything together until the mixture is smooth and blended, ready to hold your pie together and infuse it with creamy flavor.
Step 4: Assemble the Pie
Spread the sautéed vegetable mixture evenly in the greased pie pan. Pour the egg and cheese mixture slowly over the top, making sure it gets around all the veggies. Finally, sprinkle the remaining cheese over the surface to create a deliciously crispy, golden topping once baked.
Step 5: Bake to Perfection
Pop the pie into your preheated oven and bake for about 35 to 50 minutes. You’ll know it’s ready when the edges pull slightly away from the pan, and the top is golden and firm to the touch. Let it cool for a few minutes before slicing—this helps it set so each piece stays intact.
How to Serve Summer Garden Crustless Zucchini Pie Recipe
Garnishes
To make your Summer Garden Crustless Zucchini Pie Recipe truly shine when serving, sprinkle on some reserved green scallions or freshly chopped basil right before plating. A light drizzle of high-quality olive oil or a few pinches of cracked black pepper add a final touch of flavor and visual appeal.
Side Dishes
This pie pairs wonderfully with a crisp, green salad tossed with lemon vinaigrette or a tangy cucumber yogurt dip. For heartier meals, roasted potatoes or a simple fruit salad can round out your plate, keeping the spotlight on the fresh, vibrant vegetables in the pie.
Creative Ways to Present
Try serving your pie in individual ramekins for a charming, personalized touch at brunch. Alternatively, slice it into bite-sized squares to serve as finger food at parties or potlucks—you’ll find everyone asking for the recipe and wondering how something so good can be so simple.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover Summer Garden Crustless Zucchini Pie Recipe tightly with plastic wrap or place it in an airtight container. It keeps well in the refrigerator for up to 3 days, making it perfect for quick lunches or light dinners during the busy week.
Freezing
This pie freezes beautifully! Wrap slices individually in plastic wrap and then foil before storing them in a freezer bag. They can be frozen for up to 2 months, letting you enjoy a taste of summer any time of the year.
Reheating
To reheat, place pie slices on a baking sheet and warm them in a preheated 350-degree oven for 10-15 minutes until heated through. This method preserves the crisp edges better than the microwave, though microwaving works well for a quicker option.
FAQs
Can I use other vegetables in the Summer Garden Crustless Zucchini Pie Recipe?
Absolutely! This pie is very versatile. Feel free to swap or add veggies like spinach, kale, or even carrots depending on what you have on hand or what’s in season.
Is this recipe suitable for gluten-free diets?
Yes! Using coconut flour or a gluten-free flour blend will keep the pie gluten-free without compromising texture or taste.
Can I make this pie vegan or dairy-free?
It’s a bit tricky due to the eggs and cheese, but you can try substituting eggs with a flax egg mixture and use dairy-free cheese to make a vegan-friendly version. The texture will be slightly different but still tasty.
What is the purpose of using almond milk in the recipe?
Almond milk adds moisture, helping the eggs set smoothly while keeping the pie light. You can substitute with any milk of your choice without affecting the flavor too much.
How can I tell when the pie is done baking?
The pie is ready when it’s puffed up, golden on top, and firm in the center. A toothpick inserted into the middle should come out clean or with just a few moist crumbs.
Final Thoughts
There’s something truly special about the Summer Garden Crustless Zucchini Pie Recipe—it’s like a little slice of sunshine on your plate. With fresh veggies, a golden cheesy top, and no crust to fuss with, this pie makes healthy eating joyful and delicious. I can’t encourage you enough to give it a try. Once you do, it will definitely become one of your go-to favorites for sharing with family and friends all summer long!
Print
Summer Garden Crustless Zucchini Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A vibrant, healthy Summer Garden Crustless Zucchini Pie featuring fresh seasonal vegetables, aromatic herbs, and a cheesy, egg-based filling baked to golden perfection. This easy-to-make dish is perfect for a light lunch, brunch, or dinner that celebrates garden-fresh produce without the added carbs of a traditional crust.
Ingredients
Vegetables
- Cooking spray, as needed
- ½ tablespoon olive oil or avocado oil
- 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
- Freshly ground salt and black pepper, to taste
Egg Mixture
- 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 your oven to 375°F (190°C). Grease a 9-inch deep dish pie pan thoroughly with nonstick cooking spray to prevent sticking.
- Sauté vegetables: Heat olive or avocado oil in a skillet over medium heat. Add the minced garlic, diced green onions (reserve some scallions for garnish), baby bella mushrooms, halved tomatoes, diced red bell pepper, and sweet corn. Season with freshly ground salt and black pepper to taste. Sauté until vegetables are tender and aromatic, then remove from heat.
- Mix egg base: In a medium bowl, whisk together the six large eggs, ¼ cup almond milk, sifted coconut flour (or regular flour), julienned basil leaves, half a cup of shredded sharp cheddar cheese, and seasoning with salt and pepper. Mix until smooth and well combined.
- Assemble the pie: Evenly spread the sautéed vegetable mixture in the greased pie pan. Pour the egg mixture over the veggies, ensuring it is evenly distributed. Sprinkle the remaining ½ cup shredded cheddar cheese on top for a golden, cheesy crust.
- Bake to perfection: Place the pie pan in the preheated oven and bake for 35 to 50 minutes. Bake until the pie is fully set in the center and the top is golden brown. To check doneness, the center should be firm and not jiggly.
- Cool and serve: Remove the pie from the oven and allow it to cool for a few minutes. Slice into six even servings. Garnish with reserved green scallions if desired and serve warm or at room temperature.
Notes
- For a gluten-free version, use coconut flour as indicated in the recipe.
- You can substitute almond milk with any preferred milk, including dairy or other plant-based alternatives.
- Ensure the pie is completely set before slicing to keep perfect slices.
- This dish stores well in the refrigerator for up to 3 days and reheats nicely.
- Feel free to swap in other seasonal vegetables depending on availability.
- Reserve some green onions for garnish to add fresh color and flavor.
