Summer Garden Crustless Zucchini Pie

The Summer Garden Crustless Zucchini Pie is a delightful twist on the traditional pie, perfect for celebrating the vibrant flavors of summer. Imagine a golden, fluffy pie filled with a colorful assortment of fresh vegetables, from zucchini to sweet corn, creating a medley that dances on your taste buds. This dish is not only easy to whip up but also a great way to use up any garden surplus you might have. It’s light yet filling, making it a versatile choice for breakfast, brunch, or even a light dinner with friends and family. Plus, with no crust to deal with, you can focus on the flavorful veggies and enjoy a low-carb meal. Trust me, once you try this Summer Garden Crustless Zucchini Pie, it will soon become a kitchen staple that you’ll find yourself making again and again!

Why This Recipe Works

The Summer Garden Crustless Zucchini Pie is a simple yet delicious way to enjoy a medley of fresh vegetables. The absence of a traditional crust allows the vibrant flavors of summer produce to shine through while offering a nutritious, low-carb option. With its high protein content from eggs and cheese, it’s a filling dish suitable for any meal. Plus, the recipe is flexible—customizing it with your favorite veggies and herbs makes it an adaptable choice for every palate.

Why You’ll Love This Summer Garden Crustless Zucchini Pie

This recipe is not just healthy; it’s a celebration of summer’s bounty. The colorful array of vegetables brings visual appeal, while the combination of textures—from the soft zucchini to the crispy edges—provides an enjoyable eating experience. Perfect for breakfast, brunch, or a light dinner, it’s easy to prepare and is freezer-friendly, making it a convenient choice for busy weeks.

Ingredients

• Cooking spray
• 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
• 6 large eggs
• ¼ cup unsweetened almond milk (or any milk)
• 2 tablespoons sifted coconut flour (or substitute with ¼ cup regular flour)
• 3-5 large basil leaves, julienned
• 1 cup shredded sharp cheddar cheese, divided

Preparing the Summer Garden Crustless Zucchini Pie

Preheat the Oven

First off, you’re going to want to preheat your oven to 375°F (190°C). This step is key to ensuring everything bakes evenly.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and diced green onions, sautéing until fragrant. At this point, fold in the sliced mushrooms, halved tomatoes, diced bell pepper, and sweet corn. Season the mixture with salt and pepper, cooking until the mushrooms soften. Once ready, remove the skillet from heat and set aside the cooked vegetables.

Whisk the Egg Mixture

In a large mixing bowl, whisk together the eggs, almond milk, sifted coconut flour, julienned basil, and a pinch of salt and pepper. This egg mixture is what will bind all the ingredients together into a delightful pie.

Combine the Ingredients

Now, add the sautéed vegetables, including those lovely zucchini rounds, to a greased 9-inch deep dish pie pan. Spread the vegetables evenly across the base to ensure every bite is packed with flavor.

Pour and Top

Carefully pour the egg mixture over the vegetable layer. Then, sprinkle the top with the remaining shredded cheddar cheese, allowing it to melt into a cheesy, golden crust while baking.

Bake the Pie

Pop the pie into your preheated oven and bake for 35-50 minutes. Keep an eye on it; you’ll know it’s ready when the eggs are set, puffed up, and the top shows a nice golden color.

Cool and Serve

Once baked, take the zucchini pie out of the oven and let it cool for about 10 minutes. Cut it into 6 slices for serving. For the best flavor, allow it to cool completely before storing it in the refrigerator.

Serving Suggestions

Enjoy your Summer Garden Crustless Zucchini Pie warm or at room temperature. It pairs beautifully with a fresh side salad, a dollop of Greek yogurt, or a light vinaigrette, adding a pop of flavor and texture.

Tips for Success

• Using seasonal vegetables boosts both flavor and freshness.
• Don’t skip the cooling step before slicing; it strengthens the pie’s structure.
• If you like a bit of heat, toss in some diced jalapeños or a sprinkle of red pepper flakes with your veggies.

Variations

• Try different cheeses like feta or mozzarella for a taste twist.
• Bulk it up by adding proteins such as cooked sausage, bacon bits, or beans.
• Feel free to play around with herbs like oregano, thyme, or parsley for unique flavors.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 5 days. The pie is also freezer-friendly, so wrap it tightly and freeze for longer storage.

FAQs

1. Can I make this zucchini pie ahead of time?
Absolutely! You can bake it a day in advance. Just cool it down and store it in the fridge until you’re ready to serve.

2. Is this pie gluten-free?
Yes, if you use coconut flour as directed, this pie is gluten-free. Always check your ingredient labels to confirm.

3. Can I use other vegetables?
Of course! Customize with your favorite summer vegetables such as spinach, bell peppers, or even broccoli.

4. How do I reheat leftovers?
Reheat individual slices in the microwave for 30-60 seconds, or warm the entire pie in the oven at 350°F until heated through.

5. How can I make it dairy-free?
Substitute the cheddar cheese with a dairy-free option and stick with almond milk as directed.

The Summer Garden Crustless Zucchini Pie is more than just a dish; it’s a delightful way to enjoy all the flavors of summer. Bursting with nutritious vegetables and a rich egg base, this pie can brighten up any meal. Whether you serve it for breakfast, lunch, or dinner, it promises comfort and deliciousness in every bite. Plus, it’s simple to customize, making it a go-to recipe for busy cooks. Enjoy the abundance of garden-fresh flavors wrapped in a low-carb embrace!

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