Summer Garden Crustless Zucchini Pie Recipe

If you’re searching for the ultimate way to showcase your seasonal produce, look no further than this Summer Garden Crustless Zucchini Pie. Imagine a golden, savory bake overflowing with garden-fresh zucchini, sweet corn, colorful bell peppers and a scattering of gooey cheddar — all bound together by fluffy eggs and fragrant basil. There’s no fussy crust, so it’s easy to whip up, lighter than a quiche, and perfect for every picnic, brunch, or simple weeknight supper. Whenever the garden (or market) is bursting with bounty, this is my absolute go-to recipe — you’ll find yourself craving it all season long!

Ingredients You’ll Need

What I love most about the Summer Garden Crustless Zucchini Pie is just how straightforward the ingredients are — yet each one makes a difference. Every veggie brings its unique note, while simple staples like eggs and cheese work their magic to tie everything together.

• Cooking spray: Helps everything release easily from your pie pan, so no precious piece gets left behind.
• Olive oil or avocado oil: Just a drizzle adds richness and helps sauté those aromatics to perfection.
• Garlic: Minced for maximum flavor infusion; it’s the first ingredient in the pan for big aroma.
• Green onions: A pop of gentle onion flavor, with reserved green tops to sprinkle for beautiful color at the end.
• Baby bella mushrooms: Their earthy savoriness gives depth to the pie and pairs beautifully with zucchini.
• Grape or cherry tomatoes: Juicy gems that add color and a fresh, sweet-tart burst in every bite.
• Red bell pepper: For crunch, sweetness and plenty of sunny color.
• Sweet corn: Whether fresh or frozen, those golden kernels add a touch of summer sweetness and texture.
• Zucchini: The star of the show, sliced and layered in for delicate flavor and tender texture.
• Salt and black pepper: Essential for seasoning and drawing out all those vegetable flavors.
• Large eggs: The luscious, protein-rich base that sets the pie and keeps it fluffy.
• Unsweetened almond milk (or any milk): Lightens up the egg mixture while keeping things moist.
• Coconut flour (or regular flour): Just enough to help bind the eggs, with coconut flour as a lovely gluten-free option.
• Fresh basil: Don’t skip this! The herby, aromatic punch takes the pie over the top.
• Shredded sharp cheddar cheese: Melty, deeply flavored cheese that brings everything together with gooey pockets.

How to Make Summer Garden Crustless Zucchini Pie

Step 1: Prep the Pan

Start by preheating your oven to 375 degrees Fahrenheit. Give your 9-inch deep dish pie pan (or springform pan) a thorough coating with nonstick cooking spray. This is your ticket to a golden, perfectly released zucchini pie every single time.

Step 2: Sauté the Aromatics and Veggies

Pour the olive oil into a large skillet over medium-high heat. Once it shimmers, toss in your minced garlic and diced green onions. Sauté until fragrant — just about a minute — then add the mushrooms, halved tomatoes, diced bell pepper, and sweet corn. Sprinkle on a little salt and pepper. Stir and cook until the mushrooms soften and your kitchen smells absolutely irresistible. Take the skillet off the heat and set the veggies aside — remember, we’re keeping the zucchini raw for the freshest bite!

Step 3: Whisk the Egg Mixture

In a large mixing bowl, crack the eggs and whisk them together with the almond milk, coconut flour (or regular flour), julienned basil, half the shredded cheddar cheese, and a pinch of salt and pepper. The mixture should look smooth and flecked with green — you’re building the flavor foundation here, so don’t skimp on whisking!

Step 4: Layer the Veggies and Pour

Arrange all your cooked veggies, along with the raw zucchini slices, evenly in the greased pie pan. Make sure the zucchini gets good coverage throughout for the best texture. Now, slowly pour your egg-cheese-basil mixture all over the veggies. Sprinkle the remaining half-cup of shredded cheddar across the top for an ultra-tempting golden finish.

Step 5: Bake to Perfection

Pop your assembled Summer Garden Crustless Zucchini Pie into the hot oven and bake for 35 to 50 minutes. Watch for the eggs to set, puff up, and take on the loveliest hint of golden brown on top. Once done, pull it from the oven and let cool for at least 10 minutes before slicing. This step makes cutting neat slices a breeze — patience is your friend!

How to Serve Summer Garden Crustless Zucchini Pie

Garnishes

For a restaurant-worthy finish, top your pie with the reserved green onion tops and a few extra ribbons of fresh basil. A light sprinkle of flaky sea salt and a crack of black pepper elevate each bite — the more color and fresh flavors, the better!

Side Dishes

This pie is a chameleon on the table, pairing with everything from simple side salads to crispy roasted potatoes. For brunch, serve it alongside fruit salad or lightly toasted sourdough. At dinnertime, a tangy vinaigrette-dressed greens or even a grilled protein completes the plate beautifully.

Creative Ways to Present

You can score some serious presentation points by slicing the Summer Garden Crustless Zucchini Pie into neat wedges and serving it on a platter with edible flowers or extra basil leaves tucked in between. For picnics or on-the-go meals, cut into squares for easy, hand-held bites — it’s colorful, portable, and always a hit.

Make Ahead and Storage

Storing Leftovers

Allow the pie to cool completely, then cover tightly and refrigerate. It keeps well for up to four days — perfect for healthy lunches or quick breakfasts. The texture stays tender and the flavors even deepen after a night in the fridge.

Freezing

If you want to freeze your Summer Garden Crustless Zucchini Pie, wrap individual slices in plastic wrap and place them in an airtight container or freezer bag. They’ll be good for up to two months. When you’re ready, simply thaw overnight in the fridge for optimal texture.

Reheating

To reheat, pop slices in the microwave for about a minute or warm them gently in a 325-degree oven until hot all the way through. Avoid high heat so the eggs stay fluffy and the cheese melty. For a little extra flavor, sprinkle on a touch more cheese before reheating!

FAQs

Can I substitute other vegetables in this pie?

Absolutely! The Summer Garden Crustless Zucchini Pie is very adaptable — swap or add in veggies like spinach, kale, or even roasted sweet potatoes, just be sure to sauté or roast hearty vegetables for the best texture.

What can I use instead of coconut flour?

If you don’t have coconut flour, regular all-purpose flour is a perfect substitute. Both help the eggs hold together, but coconut flour adds a subtle nuttiness and keeps it gluten-free.

Is it necessary to use sharp cheddar cheese?

No, although sharp cheddar brings wonderful depth, you can use any melty cheese you love — mozzarella, Monterey Jack, or even crumbled feta work beautifully.

Can I make this dairy-free?

Yes! Simply use a non-dairy cheese alternative and a dairy-free milk; the pie will still be deliciously moist and full of summer flavor.

Why don’t you cook the zucchini before adding it?

Leaving the zucchini raw brings out its freshest flavor and keeps it from turning too mushy. It bakes up tender in the oven, holding the perfect texture inside the Summer Garden Crustless Zucchini Pie.

Final Thoughts

This Summer Garden Crustless Zucchini Pie is one of those feel-good, eat-easy dishes that you’ll return to all season long. It’s healthy comfort food, packed with color and flavor, and so simple to whip up. Give it a try — your table (and your taste buds) will thank you!

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