Summer Garden Crustless Zucchini Pie Recipe

The Summer Garden Crustless Zucchini Pie is sunshine baked into every slice—packed with vibrant veggies, creamy eggs, and melty cheddar, all swirled together in one glorious, golden pie. With no crust to fuss over, this recipe is as easy as it is irresistible, celebrating the flavors of peak-season produce and making every bite feel like a stroll through a farmers’ market in July.

Ingredients You’ll Need

Each ingredient in this Summer Garden Crustless Zucchini Pie is intentionally chosen to create a colorful, flavor-packed medley—no filler, just pure summer on a plate! From the brightness of basil to the creaminess of cheddar, every component pulls its weight for a pie that’s equal parts wholesome and craveworthy.

• Cooking spray: Ensures your pie releases easily for those perfect, clean slices.
• Olive oil or avocado oil: Adds a hint of richness while helping sauté the veggies to tender, golden perfection.
• Garlic: A savory flavor booster that infuses the entire pie with irresistible aroma right from the start.
• Green onions: Offers a crisp, oniony layer and doubles as a gorgeous, fresh garnish when sliced on top.
• Baby bella mushrooms: Brings earthiness and a gentle, meaty texture that completes the veggie medley.
• Grape or cherry tomatoes: Adds a pop of juicy sweetness and a burst of summery color in every bite.
• Red bell pepper: A touch of sweetness and crunch that brightens up the whole dish.
• Sweet corn (fresh or frozen): Sweet little kernels that add both texture and sunshine-hued color.
• Zucchini: The star of the show—tender, mild, and perfectly suited for baking up soft and delicate.
• Salt and black pepper: Seasoning essentials to bring all the savory flavors to life.
• Eggs: The heart of the pie—binding everything together for a custardy, satisfying texture.
• Unsweetened almond milk (or any milk): Adds lightness and helps the eggs bake up silky smooth.
• Coconut flour (or regular flour): Gives just a touch of structure, keeping the pie sliceable and tender.
• Fresh basil leaves: Offers fragrant, herby notes and that unmistakable taste of summer.
• Shredded sharp cheddar cheese: Melts into gooey, golden goodness for a delectable cheesy top and creamy interior.

Variations

This Summer Garden Crustless Zucchini Pie loves to play dress up—feel free to get creative with the veggies, cheeses, and seasonings. You can absolutely make it your own, whether you’ve got extra produce to use up, a specific craving, or a dietary need.

• Dairy-Free Pie: Swap the cheddar for your favorite non-dairy cheese or simply skip it for a lighter, more veggie-forward version.
• Meat Lover’s Addition: Toss in crumbled cooked bacon or chopped ham for a heartier brunch-worthy upgrade.
• Different Veggies: Sneak in chopped spinach, kale, or even leftover roasted veggies for extra color and nutrients.
• Herbs Galore: Change up the basil with parsley, chives, dill, or a blend for your own fresh flavor twist.

How to Make Summer Garden Crustless Zucchini Pie

Step 1: Prep the Pan and Preheat

Preheat your oven to 375°F and generously grease a 9-inch deep pie dish or springform pan with cooking spray. This step is essential—no one wants to lose a single slice to sticking!

Step 2: Sauté the Veggies (Except Zucchini!)

In a large skillet, heat your oil, then add garlic and green onions for a quick fragrant sizzle. Toss in the mushrooms, tomatoes, bell pepper, and corn. Season and cook just until the mushrooms soften—this ensures you lock in flavor without making everything mushy. Set aside off the heat; the zucchini will go in raw.

Step 3: Whisk Up the Egg Mixture

In a large bowl, whisk together eggs, almond milk, your choice of flour, basil ribbons, half the cheddar, and a generous pinch of salt and pepper. You want a smooth, unified batter for maximum fluffiness.

Step 4: Layer & Assemble the Pie

Evenly spread all your sautéed veggies and fresh zucchini rounds in the greased pie pan. Gently pour the egg mixture over the top—it will naturally work its way into all the nooks. Sprinkle the rest of the cheddar over everything for a gorgeously melty, bubbly finish.

Step 5: Bake, Cool, and Slice

Pop your Summer Garden Crustless Zucchini Pie in the oven and bake for 35 to 50 minutes. You’ll know it’s ready when the top is just golden and the center is set and puffed. Let it cool for at least 10 minutes—this makes slicing a breeze and helps all the flavors settle in.

How to Serve Summer Garden Crustless Zucchini Pie

Garnishes

The simplest touch can make a world of difference—scatter extra fresh basil or reserved green onions over the top, or dust with a little extra black pepper for a touch of bistro flair. If you have edible flowers or microgreens, sprinkle them on for a festive, farmers’-market-style finish.

Side Dishes

This pie pairs beautifully with a crisp green salad tossed in vinaigrette, buttery roasted potatoes, or a juicy cluster of grapes. For brunch, add a fruit platter and a simple yogurt parfait—your table just might steal the show!

Creative Ways to Present

Cut the Summer Garden Crustless Zucchini Pie into petite squares and serve on a platter for a cheerful party appetizer, or layer slices into lunchboxes for a bright, protein-packed meal. You can even stack it on rustic bread as an open-faced sandwich for a fun summer lunch.

Make Ahead and Storage

Storing Leftovers

Simply let your pie cool completely, then store slices in an airtight container in the refrigerator. It keeps for up to four days without losing its fresh, summery flavor—perfect for meal prep or a make-ahead brunch.

Freezing

For longer storage, wrap individual slices in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge before reheating for a quick, garden-filled meal anytime.

Reheating

To enjoy that just-baked flavor again, pop slices into a 325°F oven for 10–15 minutes or microwave gently until warmed. The crustless texture stays tender—even after a stint in the fridge or freezer!

FAQs

Final Thoughts

There’s something pure and joyful about pulling a Summer Garden Crustless Zucchini Pie straight from the oven—the colors, the aroma, and the promise of something light yet nourishing for everyone to enjoy. If you’re looking for an easy way to savor those garden-fresh flavors, this pie is the answer. I can’t wait for you to try it; let it be part of your summer tradition!

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