If you’re craving a dish that perfectly captures the bright, fresh flavors of summer without weighing you down, the Summer Garden Crustless Zucchini Pie Recipe is exactly what you need. This vibrant, veggie-packed pie bursts with garden freshness—from tender zucchini slices to sweet cherry tomatoes and fresh basil—wrapped in a custardy egg base and topped with melted cheddar cheese. It’s a celebration of seasonal produce that feels light yet satisfying, making it ideal for brunch, lunch, or a light dinner. Plus, going crustless keeps this dish gluten-friendly and emphasizes the colorful, wholesome filling you’ll love biting into again and again.
Ingredients You’ll Need
This recipe is wonderfully straightforward, built around a handful of fresh vegetables and simple pantry essentials that bring out incredible flavors and textures. Each ingredient adds something special, whether it’s a pop of sweetness, a hint of earthiness, or the perfect creamy, cheesy finish.
- Cooking spray: Use this to grease your pie pan for easy release and a nonstick finish.
- ½ tablespoon olive oil or avocado oil: Ideal for sautéing veggies to deepen their flavor without overpowering.
- 3 cloves garlic, minced: Adds an aromatic punch that elevates the whole dish.
- 1 bunch green onions, diced (reserve some green scallions for topping): Brings a mild oniony sweetness with a fresh crunch.
- 1 cup sliced baby bella mushrooms: Offers a meaty texture and earthy richness.
- ¾ cup grape or cherry tomatoes, halved: Bursting with juiciness and natural acidity to balance the savory notes.
- ½ small red bell pepper, diced: Sweet, crisp, and colorful—this lifts the pie visually and flavor-wise.
- ½ cup sweet corn, fresh or frozen: Sweet kernels give a pleasant pop and summer vibe.
- 1 medium zucchini, sliced into ¼ inch rounds: The star veggie that keeps things light and fresh.
- Freshly ground salt and black pepper: Essential to season and bring all the ingredients together.
- 6 large eggs: The binding agent that creates its smooth, custard-like texture.
- ¼ cup unsweetened almond milk (or any milk): Adds moisture and richness to the egg mixture.
- 2 tablespoons sifted coconut flour (or sub 1/4 cup regular flour): Helps the pie set with a subtle nutty flavor.
- 3-5 large basil leaves, julienned: A fragrant herb that infuses the pie with garden-fresh brightness.
- 1 cup shredded sharp cheddar cheese, divided: Sharpness and gooey meltiness bring everything deliciously together.
How to Make Summer Garden Crustless Zucchini Pie Recipe
Step 1: Prepare your pie pan and preheat the oven
Start by heating your oven to 375 degrees Fahrenheit and coat a 9-inch deep dish pie pan generously with cooking spray. This simple prep step ensures your pie slips out easily and prevents sticking, setting you up for success right from the start.
Step 2: Sauté your fresh vegetables
In a skillet over medium heat, warm the olive or avocado oil and toss in the minced garlic, diced green onions, sliced baby bella mushrooms, halved grape tomatoes, diced red bell pepper, and sweet corn. Season everything with freshly ground salt and black pepper. This step softens the veggies while intensifying their natural flavors, creating a beautifully aromatic and colorful base for your pie.
Step 3: Whisk together the egg mixture
In a separate bowl, combine the 6 large eggs with almond milk, sifted coconut flour, julienned basil leaves, half a cup of shredded sharp cheddar cheese, and a pinch of salt and pepper. Whisk until fully blended—the mixture should be smooth and creamy, ready to envelop the fresh garden veggies perfectly.
Step 4: Assemble the pie
Layer the sautéed vegetables evenly in your prepared pie pan. Pour the egg and cheese mixture over the veggies, spreading it gently to cover the filling. Sprinkle the remaining shredded cheddar on top for that irresistible cheesy crust.
Step 5: Bake until golden and set
Place the pie in the preheated oven and bake for about 35 to 50 minutes, or until the pie is fully set in the center and golden on top. Letting it cool a bit afterward helps the pie firm up, making it easier to slice into six generous portions.
How to Serve Summer Garden Crustless Zucchini Pie Recipe
Garnishes
Topping your fresh slices with reserved green scallions adds a crisp, fresh bite and a lovely pop of color that enhances the rustic charm of the pie. A sprinkle of extra julienned basil leaves or a light drizzle of good olive oil can also brighten flavors beautifully.
Side Dishes
This pie works wonderfully alongside a crisp mixed green salad dressed lightly with lemon vinaigrette or a refreshing cucumber and dill salad. You could also serve it with warm crusty bread for a more substantial meal, making it perfect for brunch or casual dinners.
Creative Ways to Present
For a fabulous brunch spread, cut the Summer Garden Crustless Zucchini Pie Recipe into bite-sized squares and arrange them on a rustic wooden board alongside fresh fruit and nuts. Alternatively, serve individual mini versions in muffin tins for charming, handheld portions that are perfect for parties and potlucks.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pie covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it an excellent option for quick lunches or light dinners.
Freezing
This crustless pie freezes well! Wrap it tightly in plastic wrap and then foil before placing it in the freezer. For best results, consume within 2 months. Thaw overnight in the fridge before reheating for a no-fuss meal anytime.
Reheating
Reheat slices gently in a microwave or in a 350-degree Fahrenheit oven until warmed through. Resting a minute or two after reheating helps the texture remain tender and the flavors harmonize.
FAQs
Can I use other vegetables in this Summer Garden Crustless Zucchini Pie Recipe?
Absolutely! Feel free to swap or add veggies like spinach, kale, or even roasted sweet potatoes to customize the dish to your garden or pantry.
Is this recipe gluten-free?
Yes, as long as you use a gluten-free flour such as coconut flour, this crustless zucchini pie is naturally gluten-free and perfect for those avoiding gluten.
Can I make this pie vegan?
It would require some modifications; replacing eggs with a tofu or chickpea flour base and swapping cheese for vegan alternatives can work, but expect a different texture and flavor profile.
How long does the baking time usually take?
Baking time can vary depending on your oven but generally falls between 35 and 50 minutes. It’s ready when the pie is set in the center and lightly golden on top.
What’s the best way to serve this pie for a summer gathering?
Serve it chilled or at room temperature with a bright salad and refreshing iced tea or lemonade—it’s a crowd-pleaser that celebrates summer’s best flavors effortlessly.
Final Thoughts
I can’t recommend the Summer Garden Crustless Zucchini Pie Recipe enough for anyone who loves fresh, wholesome food that’s easy to prepare and absolutely delicious. It’s a gorgeous way to highlight summer veggies in a light yet satisfying dish that’s perfect for any meal of the day. Give it a try and watch it become one of your favorite go-to recipes this season!
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Summer Garden Crustless Zucchini Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Summer Garden Crustless Zucchini Pie is a vibrant, veggie-packed dish perfect for a light lunch or dinner. Combining fresh zucchini, mushrooms, cherry tomatoes, and sweet corn with a savory egg and cheese custard, this gluten-free pie is baked to golden perfection. It’s an easy, nutritious way to enjoy the bounty of summer garden vegetables in a flavorful, satisfying crustless pie.
Ingredients
Vegetables
- 3 cloves garlic, minced
- 1 bunch green onions, diced (reserve some green scallions for topping)
- 1 cup sliced baby bella mushrooms
- 3/4 cup grape or cherry tomatoes, halved
- 1/2 small red bell pepper, diced
- 1/2 cup sweet corn, fresh or frozen
- 1 medium zucchini, sliced into 1/4 inch rounds
Egg Mixture
- 6 large eggs
- 1/4 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
- Salt and freshly ground black pepper, to taste
Other
- Cooking spray
- 1/2 tablespoon olive oil or avocado oil
- 1 cup shredded sharp cheddar cheese, divided
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch deep dish pie pan with nonstick cooking spray to prevent sticking.
- Sauté vegetables: Heat olive or avocado oil in a skillet over medium heat. Add minced garlic, diced green onions, sliced mushrooms, halved tomatoes, diced red bell pepper, and sweet corn. Season with salt and freshly ground black pepper. Cook and sauté until vegetables are tender and fragrant, then remove from heat.
- Prepare egg mixture: In a mixing bowl, whisk together the eggs, unsweetened almond milk, sifted coconut flour (or regular flour), julienned basil leaves, 1/2 cup of the shredded sharp cheddar cheese, and salt and pepper to taste until well combined.
- Assemble the pie: Spread the sautéed vegetables evenly in the prepared pie pan. Pour the egg mixture over the vegetables, ensuring even coverage. Sprinkle the remaining 1/2 cup shredded cheddar cheese on top to create a cheesy crust.
- Bake the pie: Place the pie pan in the preheated oven and bake for 35 to 50 minutes. The pie is done when the egg mixture is fully set and the top is golden brown. A knife inserted into the center should come out clean.
- Cool and serve: Allow the pie to cool slightly before slicing into 6 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; regular flour will contain gluten.
- Feel free to substitute almond milk with any other milk of your choice.
- Leftover pie can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Try adding other seasonal veggies like spinach or zucchini blossoms for variety.
- Make sure not to overcook the pie to keep it moist and tender inside.
