Summer Garden Crustless Zucchini Pie

Easy low carb crustless zucchini pie packed with a rainbow of summer vegetables. This healthy zucchini pie recipe is packed with protein and easy to customize with tons of different add-ins. It’s freezer-friendly and perfect for breakfast or brunch! Whether you’re hosting a gathering or looking for a quick meal prep option, this Summer Garden Crustless Zucchini Pie is sure to impress.

Why You’ll Love This Recipe

• Healthy and Nutritious: Packed with fresh vegetables, this pie is low in carbs and high in protein, making it a guilt-free meal choice.
• Quick and Easy: With just 15 minutes of prep time, you can have this delicious pie ready for the oven in no time.
• Versatile: Customize your zucchini pie by adding your favorite veggies or herbs to suit your taste.
• Freezer-Friendly: Make a batch ahead of time; it freezes well for future meals!
• Perfect for Any Meal: Enjoy it for breakfast, brunch, or even as a light dinner option.

Tools and Preparation

Having the right tools makes preparing the Summer Garden Crustless Zucchini Pie much easier and more enjoyable. Gather these essential items before you begin.

Essential Tools and Equipment

• Nonstick cooking spray
• Large skillet
• Mixing bowl
• Whisk
• 9-inch deep dish pie pan (or springform pan)
• Knife
• Cutting board

Importance of Each Tool

• Nonstick cooking spray: Prevents the pie from sticking to the pan, ensuring easy removal after baking.
• Large skillet: Ideal for sautéing vegetables quickly while retaining their flavor and nutrients.
• Mixing bowl: Provides ample space to whisk together ingredients without spilling.

Ingredients

For the Base

• 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

For the Filling

• 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 1/4 cup regular flour)
• 3-5 large basil leaves, julienned
• 1 cup shredded sharp cheddar cheese, divided

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Summer Garden Crustless Zucchini Pie

Step 1: Preheat the Oven

Preheat your oven to 375 degrees Fahrenheit. Grease a 9-inch deep dish pie pan (or a 9-inch springform pan) generously with nonstick cooking spray.

Step 2: Sauté the Vegetables

• Add olive oil to a large skillet over medium-high heat.
• Once hot, add minced garlic and diced green onions. Sauté until fragrant.
• Stir in sliced mushrooms, halved tomatoes, diced red bell pepper, and sweet corn. Season with salt and pepper.
• Cook for a few minutes until mushrooms soften slightly. Remove from heat; set aside.

Step 3: Prepare the Egg Mixture

In a large mixing bowl:
1. Whisk together eggs with almond milk until well combined.
2. Add sifted coconut flour, julienned basil leaves, half of the shredded cheese (½ cup), salt, and pepper. Mix until smooth.

Step 4: Assemble the Pie

1. Spread all sautéed vegetables evenly in the greased pie pan (include zucchini slices).
2. Pour egg mixture over the top of the veggies evenly.
3. Sprinkle remaining shredded cheddar cheese on top.

Step 5: Bake the Pie

Bake in preheated oven for about 35–50 minutes or until egg sets and puffs up slightly golden on top.
Remove from heat and let cool for about 10 minutes before slicing into six pieces. Allow pie to cool completely before storing in the fridge.

Enjoy your delicious Summer Garden Crustless Zucchini Pie!

How to Serve Summer Garden Crustless Zucchini Pie

Serving Summer Garden Crustless Zucchini Pie can be a delightful experience, and there are many ways to enjoy this versatile dish. Whether you’re hosting a brunch or looking for a light dinner option, here are some serving suggestions that will elevate your meal.

Pair with Fresh Salad

• Mixed Greens: A light salad with arugula, spinach, and cherry tomatoes complements the pie’s flavors.
• Cucumber Salad: Crisp cucumbers and a tangy vinaigrette provide a refreshing contrast.

Add a Side of Fruit

• Sliced Melon: Sweet and juicy melon adds a refreshing touch to your plate.
• Berries: A mix of strawberries, blueberries, and raspberries offers a burst of sweetness.

Drizzle with Sauce

• Yogurt Sauce: A dollop of yogurt mixed with herbs enhances the pie’s taste.
• Pesto: A drizzle of basil pesto brings out the garden flavors in the zucchini pie.

How to Perfect Summer Garden Crustless Zucchini Pie

Perfecting your Summer Garden Crustless Zucchini Pie is all about paying attention to details. Here are some tips to ensure your dish turns out great every time.

• Choose Fresh Vegetables: Using fresh, seasonal vegetables will boost flavor and nutrition.
• Don’t Overcook Veggies: Sauté vegetables just until they are tender; avoid overcooking them before adding to the pie.
• Customize Ingredients: Feel free to swap in your favorite vegetables or cheeses for a personalized touch.
• Let it Cool Before Slicing: Allow the pie to cool for at least 10 minutes before cutting for cleaner slices.
• Store Properly: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheat Gently: When reheating, warm it slowly in the oven rather than microwaving to maintain texture.

Best Side Dishes for Summer Garden Crustless Zucchini Pie

A well-complemented meal can enhance your enjoyment of Summer Garden Crustless Zucchini Pie. Here are some side dish ideas that pair wonderfully with this delicious recipe.

1. Garlic Bread: Toasted bread with garlic butter is perfect for mopping up any leftover flavors.
2. Roasted Vegetables: A medley of roasted seasonal vegetables adds depth and color to your plate.
3. Coleslaw: The crunchiness of coleslaw provides a pleasing texture contrast and freshness.
4. Quinoa Salad: A light quinoa salad with lemon dressing offers added protein and fiber.
5. Potato Wedges: Crispy baked potato wedges add heartiness to your meal while balancing lighter flavors.
6. Hummus and Veggie Platter: A colorful platter with hummus allows for healthy snacking alongside the pie.

Common Mistakes to Avoid

When making a Summer Garden Crustless Zucchini Pie, it’s easy to run into a few common pitfalls. Here are some mistakes to watch for:

• Skipping the seasoning: Not seasoning the vegetables can lead to a bland pie. Always season at each step with salt and pepper for the best flavor.
• Overcooking the veggies: Cooking the vegetables too long before adding them to the pie can result in a mushy texture. Sauté just enough to soften them slightly while keeping their shape.
• Not greasing the pan: Forgetting to grease your pie pan can make it hard to remove the pie later. Use nonstick cooking spray generously on the bottom and sides of your pan.
• Pouring too much egg mixture: Adding too much of the egg mixture can cause overflow during baking. Make sure to pour just enough to cover the veggies.
• Using cold ingredients: Cold eggs or milk can affect how well they combine and set in the oven. Allow them to come to room temperature for best results.
• Cutting before cooling: Cutting into your pie immediately after baking can make it fall apart. Let it cool for at least 10 minutes before slicing for cleaner pieces.

Refrigerator Storage

• Store any leftovers in an airtight container.
• The Summer Garden Crustless Zucchini Pie will last up to 4 days in the refrigerator.

Freezing Summer Garden Crustless Zucchini Pie

• Wrap individual slices tightly in plastic wrap or aluminum foil.
• Place wrapped slices in a freezer-safe bag or container.
• It can be frozen for up to 3 months.

Reheating Summer Garden Crustless Zucchini Pie

• Oven: Preheat your oven to 350°F (175°C). Place slices on a baking sheet and heat for about 15-20 minutes, or until warmed through.
• Microwave: Place a slice on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently.
• Stovetop: Heat a nonstick skillet over medium-low heat and warm each slice for about 5 minutes, flipping halfway through.

Frequently Asked Questions

Can I customize my Summer Garden Crustless Zucchini Pie?

You can add different vegetables like spinach, kale, or bell peppers based on your preference. Cheese options also vary; try feta or mozzarella for different flavors.

Is this zucchini pie gluten-free?

Yes! This recipe is gluten-free if you use coconut flour or certified gluten-free flour in place of regular flour.

How do I know when my pie is done?

The pie is ready when it has puffed up slightly and is golden brown on top. You can insert a toothpick into the center; if it comes out clean, it’s done.

Can I make this pie ahead of time?

Absolutely! You can prepare it a day ahead and store it in the refrigerator until you’re ready to bake it. Just allow it some extra time in the oven if it’s cold from the fridge.

Final Thoughts

The Summer Garden Crustless Zucchini Pie is not only delicious but also versatile and packed with nutrients. It’s perfect for breakfast, brunch, or even as a light dinner option. Don’t hesitate to experiment with different vegetables or cheeses based on what you have available. Enjoy creating your own unique version of this healthy zucchini pie!

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Summer Garden Crustless Zucchini Pie

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Indulge in the vibrant flavors of summer with this easy-to-make crustless zucchini pie. Bursting with a colorful medley of fresh vegetables, including zucchini, mushrooms, and tomatoes, this healthy dish is not only low in carbs but also high in protein. Perfect for breakfast, brunch, or as a light dinner option, it can be customized with your favorite ingredients to suit any palate. Plus, it’s freezer-friendly, making it a convenient choice for meal prep. Impress your family and friends with this nutritious and delicious recipe that showcases the best of summer’s bounty.

• Total Time: 55 minutes
• Yield: Serves approximately 6 slices 1x

Ingredients

Scale 1x2x3x

• 6 large eggs
• 1 cup sliced baby bella mushrooms
• 3 cloves garlic, minced
• 1 medium zucchini, sliced
• ¾ cup grape or cherry tomatoes, halved
• ½ cup sweet corn (fresh or frozen)
• ¼ cup unsweetened almond milk
• 2 tablespoons sifted coconut flour
• 1 cup shredded sharp cheddar cheese

Instructions

1. Preheat oven to 375°F (190°C) and grease a 9-inch deep dish pie pan.
2. In a large skillet over medium-high heat, add olive oil and sauté garlic and green onions until fragrant.
3. Stir in mushrooms, tomatoes, red bell pepper, and corn; season with salt and pepper. Cook until veggies are slightly tender.
4. In a mixing bowl, whisk together eggs and almond milk. Add coconut flour, basil leaves, half of the cheddar cheese, salt, and pepper; mix until smooth.
5. Spread sautéed vegetables evenly in the prepared pan and pour the egg mixture over them. Sprinkle remaining cheese on top.
6. Bake for 35–50 minutes or until golden brown and egg is set. Allow to cool before slicing.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast/Brunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 100g)
• Calories: 190
• Sugar: 3g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 180mg

Keywords: Feel free to swap in any seasonal vegetables you have on hand for added variety. This dish can be made ahead of time and stored in the refrigerator or freezer for easy meal prep.