Summer Garden Crustless Zucchini Pie

Easy low carb crustless zucchini pie is a delightful dish that showcases a rainbow of fresh summer vegetables. This Summer Garden Crustless Zucchini Pie is not only healthy and packed with protein, but it also offers incredible versatility. Whether for breakfast, brunch, or as a light meal option, this zucchini pie caters to various occasions while being freezer-friendly. Enjoy the vibrant flavors of seasonal produce in each slice!

Why You’ll Love This Recipe

• Quick Preparation: With just 15 minutes of prep time, you can have a delicious dish ready to bake.
• Packed with Veggies: Enjoy a mix of seasonal vegetables like zucchini, tomatoes, and corn that contribute to its fresh taste.
• Customizable Ingredients: Swap out or add your favorite vegetables and herbs to make this dish uniquely yours.
• Low Carb and Healthy: Perfect for those looking for nutritious meal options without sacrificing flavor.
• Great for Meal Prep: Make it ahead of time and store it in the fridge or freezer for quick meals during the week.

Tools and Preparation

Creating your Summer Garden Crustless Zucchini Pie requires some essential kitchen tools. Having the right equipment makes the process smoother and more enjoyable.

Essential Tools and Equipment

• Nonstick cooking spray
• Large skillet
• Mixing bowl
• Whisk
• Deep dish pie pan or springform pan

Importance of Each Tool

• Nonstick cooking spray: Ensures easy removal of the pie from the pan and prevents sticking.
• Large skillet: Allows you to sauté vegetables evenly, enhancing their flavors before adding them to the pie.
• Mixing bowl: Essential for whisking together the egg mixture uniformly without spills.
• Deep dish pie pan or springform pan: Provides enough space for all ingredients to bake properly while retaining moisture.

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)

Vegetables

• 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

Eggs and Dairy

• Freshly ground salt and black pepper
• 6 large eggs
• ¼ cup unsweetened almond milk (or any milk)

Flour and Herbs

• 2 tablespoons sifted coconut flour (or sub ¼ cup regular flour)
• 3-5 large basil leaves, julienned

Cheese

• 1 cup shredded sharp cheddar cheese, divided

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) with nonstick cooking spray to prevent sticking.

Step 2: Sauté the Vegetables

Add olive oil to a large skillet over medium-high heat.
1. Once hot, add minced garlic and diced green onions. Sauté until fragrant.
2. Add in sliced mushrooms, halved tomatoes, diced red bell pepper, and corn. Season with salt and black pepper.
3. Cook for a few minutes until mushrooms begin to soften; do not cook the zucchini yet!
4. Remove veggies from heat and set aside.

Step 3: Prepare Egg Mixture

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

Step 4: Combine Ingredients in Pan

1. Spread all sautéed vegetables (including sliced zucchini) evenly in the greased pie pan.
2. Pour your egg mixture over the top of the veggies.
3. Sprinkle remaining shredded cheddar cheese (½ cup) on top.

Step 5: Bake the Pie

Bake in the preheated oven for 35-50 minutes or until:
– The egg is set,
– The pie puffs up,
– The top becomes slightly golden.

Remove from heat and allow cooling for about 10 minutes before slicing into six pieces. Let it cool completely before covering it up for storage in the fridge!

How to Serve Summer Garden Crustless Zucchini Pie

Serving your Summer Garden Crustless Zucchini Pie can be as versatile as the pie itself. From breakfast to dinner, this dish pairs wonderfully with a variety of sides and garnishes that enhance its flavor and presentation.

For Breakfast or Brunch

• Fresh Fruit Salad: A mix of seasonal fruits adds a refreshing contrast to the savory pie.
• Greek Yogurt: A dollop of plain or flavored yogurt can provide a creamy texture and tangy flavor.
• Avocado Slices: Creamy avocado complements the pie’s flavors while adding healthy fats.

As a Light Lunch

• Mixed Green Salad: Tossed greens with a light vinaigrette will balance the richness of the pie.
• Roasted Vegetables: Serve alongside roasted seasonal vegetables for a hearty yet healthy meal.
• Whole Grain Bread: A slice of whole grain bread can make the meal more filling and add texture.

For Dinner

• Quinoa Salad: A protein-packed quinoa salad pairs beautifully with the zucchini pie for a complete meal.
• Steamed Asparagus: The slight crunch and fresh taste of asparagus make it an elegant side dish.
• Herbed Couscous: Fluffy couscous with herbs offers a lovely complement to the flavors in the pie.

How to Perfect Summer Garden Crustless Zucchini Pie

Perfecting your Summer Garden Crustless Zucchini Pie is all about attention to detail. Here are some tips to ensure it turns out delicious every time.

• Bold Flavor Enhancements: Experiment with different herbs like thyme or oregano for added depth in flavor.
• Even Veggie Distribution: Ensure that your vegetables are evenly spread in the pie pan for consistent cooking.
• Quality Cheese Selection: Use high-quality cheddar cheese for better melting and flavor profiles.
• Proper Baking Time: Keep an eye on the baking time; it may vary depending on your oven, so check for doneness before removing it from the oven.

Best Side Dishes for Summer Garden Crustless Zucchini Pie

Pairing side dishes with your Summer Garden Crustless Zucchini Pie can elevate your meal experience. Here are some delightful options to consider:

1. Crisp Caesar Salad: A traditional Caesar salad adds crunch and richness, enhancing your dining experience.
2. Garlic Breadsticks: Soft, buttery garlic breadsticks provide a comforting complement to each slice of pie.
3. Roasted Sweet Potatoes: These naturally sweet potatoes offer a nice contrast to the savory flavors in the zucchini pie.
4. Caprese Salad Skewers: Fresh mozzarella, basil, and cherry tomatoes on skewers make for an easy-to-eat side.
5. Coleslaw: A tangy coleslaw adds crunch and balances out the creaminess of the zucchini pie.
6. Grilled Corn on the Cob: Sweet corn brushed with butter is simple yet delicious alongside this dish.

Common Mistakes to Avoid

Cooking can be tricky, especially when trying a new recipe. Here are some common mistakes to avoid when making your Summer Garden Crustless Zucchini Pie.

• Skipping the preheating step: Always preheat your oven before baking. This ensures that your pie cooks evenly and achieves the perfect texture.
• Not seasoning enough: Don’t underestimate the power of seasoning. A pinch of salt and pepper can elevate the flavors in your zucchini pie significantly.
• Overcooking or undercooking the veggies: Cooking the vegetables just right is key. If they are overcooked, they can become mushy; if undercooked, they might not release their flavors.
• Using too much liquid: Be cautious with liquids like almond milk. Adding too much can make your pie watery. Stick to the recommended amounts for best results.
• Not letting it cool: Allowing your zucchini pie to cool for at least 10 minutes helps it set properly, making it easier to slice and serve.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keeps well for up to 3-4 days in the refrigerator.

Freezing Summer Garden Crustless Zucchini Pie

• Wrap tightly in plastic wrap and then place in a freezer-safe container.
• Can be frozen for up to 2 months.

Reheating Summer Garden Crustless Zucchini Pie

• Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and heat for about 15-20 minutes until warmed through.
• Microwave: Heat individual slices on medium power for 1-2 minutes, checking frequently to avoid overheating.
• Stovetop: Use a non-stick skillet over medium heat. Cook slices for about 5-7 minutes, flipping halfway through until heated.

Frequently Asked Questions

What makes this Summer Garden Crustless Zucchini Pie healthy?

This pie is low in carbs and packed with protein-rich eggs and fresh vegetables, making it a nutritious choice for any meal.

Can I customize my Summer Garden Crustless Zucchini Pie?

Absolutely! Feel free to add other vegetables like spinach or bell peppers, or swap out cheeses based on your preference.

How do I know when my zucchini pie is done?

The pie is done when the egg has set and puffed up slightly, with a golden top. A toothpick inserted should come out clean.

Can I use different types of cheese?

Yes! You can substitute sharp cheddar with mozzarella or feta cheese for a different flavor profile.

How do I store leftovers of the zucchini pie?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze them for longer storage.

Final Thoughts

The Summer Garden Crustless Zucchini Pie is not only delicious but also incredibly versatile and easy to customize according to your taste preferences. Whether you’re preparing it for breakfast, brunch, or a light dinner, this dish is sure to impress. Give it a try today!