Discover the vibrant flavors of summer with this delightful Summer Garden Crustless Zucchini Pie Recipe. It’s a fresh, wholesome dish that brings together the bounty of your garden in a light, cheesy, and perfectly textured pie without the fuss of a traditional crust. Each bite bursts with the bright tastes of zucchini, sweet corn, grape tomatoes, and fragrant basil, all harmonizing in a fluffy, egg-filled base that’s both satisfying and nourishing. This recipe is a celebration of summer’s best produce crafted into a comforting pie that’s as beautiful as it is delicious.
Ingredients You’ll Need
Simple but carefully chosen ingredients come together to create this flavorful pie. Each one plays an important role, from adding depth and freshness to contributing to the pie’s creamy texture and gorgeous color.
- Cooking spray: Ensures your pie releases easily from the dish and prevents sticking for a flawless presentation.
- ½ tbsp olive oil or avocado oil: Adds a subtle richness and helps sauté the veggies tenderly without overpowering their natural flavor.
- 3 cloves garlic, minced: Brings that irresistible aromatic kick that wakes up every bite.
- 1 bunch green onions, diced (reserve green tops): Offers a mild onion flavor and a fresh crunch, plus lovely garnish with the green tops.
- 1 cup baby bella mushrooms, sliced: Introduces a meaty texture and earthy notes that compliment the sweetness of the veggies.
- ¾ cup grape or cherry tomatoes, halved: Adds juicy bursts of acidity and the vibrant reds brighten up the pie visually.
- ½ small red bell pepper, diced: Provides a gentle sweetness and a splash of bold color to the mix.
- ½ cup sweet corn (fresh or frozen): Gives lovely pops of sweetness and a delightful crunch balanced with the creamy filling.
- 1 medium zucchini, sliced into ¼-inch rounds: The star of the dish, zucchini gives a tender, fresh base that’s light and hydrating.
- Salt & black pepper to taste: Essential seasonings that bring all the flavors together perfectly.
- 6 large eggs: Create the custardy, protein-rich filling that binds the pie and adds richness.
- ¼ cup unsweetened almond milk (or any milk): Keeps the egg base smooth and tender without weighing it down.
- 2 tbsp sifted coconut flour (or ¼ cup regular flour): Adds just enough structure to set the pie without a crust.
- 3–5 large basil leaves, julienned: Infuse herbal brightness and a fresh, peppery lift to every bite.
- 1 cup shredded sharp cheddar cheese, divided: Delivers melty creaminess and sharp flavor that ties all the veggies beautifully.
How to Make Summer Garden Crustless Zucchini Pie Recipe
Step 1: Prepare Your Oven and Pie Dish
Start by preheating your oven to 375°F (190°C) so it’s perfectly warmed up to gently bake the pie. Grease a 9-inch pie dish lightly with cooking spray to ensure easy removal and a clean slice when serving.
Step 2: Sauté Aromatics for a Flavor Boost
In a skillet over medium heat, warm up your choice of oil then toss in the minced garlic and diced green onions. Let them cook just about a minute until fragrant. This step awakens the depth of flavors and forms a delicious foundation for the veggies.
Step 3: Add the Colorful Veggies
Next, stir in your mushrooms, cherry tomatoes, red bell pepper, and sweet corn. Allow these to sauté for 3 to 4 minutes until slightly softened but still vibrant, locking in their freshness and sweetness.
Step 4: Arrange the Zucchini Layer
Lay the zucchini slices neatly in the bottom of your greased pie dish. Season this base layer generously with salt and black pepper—this will ensure each bite is perfectly seasoned and full of brightness.
Step 5: Spread the Sautéed Vegetables
Evenly distribute your cooked vegetable mixture on top of the zucchini. The colorful medley not only adds flavor and texture but creates a stunning visual contrast beneath the rich egg custard.
Step 6: Whisk Together the Egg Mixture
In a large bowl, vigorously whisk the eggs, almond milk, flour, julienned basil, half your sharp cheddar cheese, and a pinch of salt and pepper. This blend creates the creamy, fluffy filling that will set as it bakes, enveloping the veggies in a savory hug.
Step 7: Combine and Top
Pour the egg mixture gently over the veggies in the pie dish. Then sprinkle the remaining cheddar cheese and reserved green onion tops over the surface to create a golden, cheesy crust that’s utterly inviting.
Step 8: Bake to Perfection
Place the pie in your preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when the center is set, and the top has turned a gorgeous golden color—ready to impress and delight.
Step 9: Cool and Serve
Allow the pie to cool slightly before slicing. This resting time helps the custard firm up for clean slices and lets the flavors deepen so each mouthful is full of summer garden goodness.
How to Serve Summer Garden Crustless Zucchini Pie Recipe
Garnishes
A sprinkle of fresh basil leaves or a few more chopped green onion tops adds freshness and a lovely pop of green that tastes as good as it looks. You can also drizzle a little extra virgin olive oil for a silky finish and subtle richness.
Side Dishes
This pie pairs wonderfully with a crisp garden salad or a light cucumber and tomato salad to keep the meal bright and refreshing. For more substance, serve alongside crusty whole-grain bread or a bowl of chilled gazpacho for a full summer feast.
Creative Ways to Present
For a charming brunch or picnic, serve this pie in individual ramekins or mini pie dishes for personal portions. Add edible flowers or microgreens on top for an elegant touch that will wow your guests and make your Summer Garden Crustless Zucchini Pie Recipe the centerpiece of any table.
Make Ahead and Storage
Storing Leftovers
Leftover pie can be stored covered in the refrigerator for up to 3 days. Keep it tightly wrapped to maintain moisture and prevent it from picking up other fridge odors. This makes for an easy next-day lunch or light dinner.
Freezing
If you want to save some for later, slice the pie into portions and freeze in airtight containers or freezer bags. It’s best enjoyed within 1 to 2 months to preserve maximum flavor and texture. Just thaw overnight in the fridge before reheating.
Reheating
Reheat slices gently in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or pop them in the microwave for a quick fix. This will help the pie regain that freshly baked taste and texture you loved the first time around.
FAQs
Can I use other types of cheese in this Summer Garden Crustless Zucchini Pie Recipe?
Absolutely! Sharp cheddar adds a classic tang, but you can experiment with mozzarella for meltiness, feta for a salty punch, or even goat cheese for creaminess and a bit of tang. Each version brings its own unique flair.
Is this pie suitable for gluten-free diets?
Yes! Substitute regular flour with coconut flour as indicated in the recipe to make it gluten-free. Just keep in mind coconut flour absorbs more moisture, so stick to the recommended amount to maintain texture.
Can I add protein like cooked chicken or bacon?
Definitely! Feel free to toss in cooked, crumbled bacon or shredded rotisserie chicken into the vegetable mix before baking for a heartier dish. It complements the veggies and cheese beautifully.
What can I use if I don’t have almond milk?
Any milk will do! Dairy milk, oat milk, soy milk, or even water can be swapped in to keep the egg mixture smooth and tender without changing the flavor much.
How do I know when the pie is fully cooked?
The pie is done when the center is set and no longer jiggles when you gently shake the dish. The top should be a lovely golden brown and the edges slightly pulling away from the sides of the pie dish.
Final Thoughts
If you’re craving a dish that’s fresh, colorful, and packed with garden goodness, the Summer Garden Crustless Zucchini Pie Recipe should definitely be your next culinary adventure. It’s a simple, satisfying way to highlight summer vegetables in a cozy, comforting format that everyone will adore. I can’t wait for you to make this recipe and enjoy the sunny flavors of summer in every luscious bite!
Print
Summer Garden Crustless Zucchini Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Pie
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Summer Garden Crustless Zucchini Pie is a delightful and healthy dish packed with fresh vegetables and vibrant flavors. Perfect for a light lunch or dinner, this pie combines sautéed garden vegetables with eggs, cheese, and a touch of coconut flour, baked to golden perfection without a crust. It’s a gluten-free, low-carb savory pie that highlights the freshness of summer produce in a satisfying and easy-to-make recipe.
Ingredients
Main Ingredients
- Cooking spray, for greasing
- ½ tbsp olive oil or avocado oil
- 3 cloves garlic, minced
- 1 bunch green onions, diced (reserve green tops for garnish)
- 1 cup baby bella mushrooms, sliced
- 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
- Salt and black pepper, to taste
- 6 large eggs
- ¼ cup unsweetened almond milk (or any milk of choice)
- 2 tbsp sifted coconut flour (or ¼ cup regular flour)
- 3–5 large basil leaves, julienned
- 1 cup shredded sharp cheddar cheese, divided
Instructions
- Preheat and Prepare Pie Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with cooking spray to prevent sticking.
- Sauté Aromatics: Heat the olive or avocado oil in a skillet over medium heat. Add the minced garlic and diced green onions, cooking for about 1 minute until fragrant.
- Add Vegetables: Stir in the sliced baby bella mushrooms, halved tomatoes, diced red bell pepper, and sweet corn. Sauté the mixture for 3 to 4 minutes until the vegetables soften slightly.
- Layer Zucchini: Arrange the zucchini slices evenly in the bottom of the prepared pie dish. Season the zucchini layer with salt and black pepper to taste.
- Add Sautéed Veggies: Spread the sautéed vegetable mixture evenly over the zucchini layer in the pie dish.
- Mix Egg Mixture: In a bowl, whisk together the eggs, unsweetened almond milk, sifted coconut flour, julienned basil leaves, half of the shredded sharp cheddar cheese, and a pinch of salt and black pepper until fully combined.
- Combine and Top: Pour the egg mixture evenly over the layered vegetables in the pie dish. Sprinkle the remaining shredded cheddar cheese and the reserved green onion tops over the top.
- Bake: Place the pie dish in the preheated oven and bake for 35 to 40 minutes. Bake until the center is set and the top is a lovely golden color.
- Cool and Serve: Remove from the oven and allow the pie to cool slightly before slicing and serving to ensure clean cuts and enhanced flavors.
Notes
- You can substitute the coconut flour with regular all-purpose or gluten-free flour if preferred, but this may slightly change the texture.
- Fresh basil leaves give the best flavor but dried basil can be used in a pinch—use about 1 teaspoon if dried.
- For a dairy-free version, omit the cheese or use a vegan cheese alternative.
- This pie can be enjoyed warm or at room temperature and stores well in the refrigerator for up to 3 days.
- To make this recipe vegetarian and gluten-free, keep the ingredients as is; for vegan modification, replace eggs with a chickpea flour batter or tofu scramble.
