Summer Garden Crustless Zucchini Pie

Easy low carb crustless zucchini pie is a delightful dish that’s perfect for any occasion, from breakfast to brunch gatherings. This Summer Garden Crustless Zucchini Pie not only showcases a vibrant mix of summer vegetables but also offers a healthy twist with its protein-packed ingredients. Its customizable nature allows you to add your favorite veggies or herbs, making it a versatile choice for various taste preferences. Best of all, it’s freezer-friendly, ensuring you have a nutritious meal ready whenever you need it.

Why You’ll Love This Recipe

• Healthy and Nutritious: Packed with fresh vegetables and high in protein, this dish is perfect for those looking to maintain a healthy diet.
• Low Carb Delight: This crustless zucchini pie fits perfectly into low-carb lifestyles without sacrificing flavor.
• Quick and Easy: With just 15 minutes of prep time, you can have this dish in the oven in no time!
• Versatile Add-Ins: Customize your zucchini pie with different vegetables or cheeses based on what you have on hand.
• Perfect for Meal Prep: Make it ahead of time and freeze for easy meals throughout the week.

Tools and Preparation

Before diving into the recipe, gather your tools and prepare your workspace. Having everything ready will make the cooking process smooth and enjoyable.

Essential Tools and Equipment

• Nonstick cooking spray
• 9-inch deep dish pie pan or springform pan
• Large skillet
• Whisk
• Mixing bowl

Importance of Each Tool

• Nonstick cooking spray: Ensures that your zucchini pie won’t stick to the pan, making it easier to slice and serve.
• Large skillet: Perfect for sautéing vegetables evenly, allowing them to release their flavors.
• Whisk: Essential for mixing the egg mixture smoothly, ensuring every bite is deliciously uniform.

Ingredients

For the Zucchini Pie

• 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
• Freshly ground salt and black pepper
• 6 large eggs
• ¼ cup unsweetened almond milk (or any milk)
• 2 tablespoons sifted coconut flour (or sub 1/4 cup regular flour)
• 3-5 large basil leaves, julienned
• 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) using nonstick cooking spray.

Step 2: Sauté the Vegetables

In a large skillet over medium-high heat:
1. Add olive oil.
2. Once hot, add minced garlic and diced green onions; sauté until fragrant.
3. Add sliced mushrooms, halved tomatoes, diced red bell pepper, and sweet corn.
4. Season with salt and pepper; cook until mushrooms soften slightly. Remove from heat and set aside.

Step 3: Prepare Egg Mixture

In a large mixing bowl:
1. Whisk together eggs, almond milk, sifted coconut flour (or regular flour), basil leaves, ½ cup shredded cheddar cheese, salt, and pepper until combined.

Step 4: Assemble the Pie

In the greased pie pan:
1. Spread all sautéed vegetables evenly across the bottom.
2. Pour the egg mixture over the top of the veggies.
3. Sprinkle remaining ½ cup shredded cheddar cheese over everything.

Step 5: Bake

Bake in preheated oven for about 35-50 minutes or until the egg sets fully and becomes lightly golden on top.
Allow cooling for about 10 minutes before slicing into six servings. Let it cool completely before storing in the fridge or freezing.

Enjoy this delightful Summer Garden Crustless Zucchini Pie as part of your healthy meal rotation!

How to Serve Summer Garden Crustless Zucchini Pie

Serving your Summer Garden Crustless Zucchini Pie can elevate your meal experience. This dish is versatile and pairs well with various sides and toppings that enhance its flavors. Here are some delightful serving suggestions.

With a Side Salad

• Fresh Mixed Greens: A simple salad with lettuce, cucumbers, and a light vinaigrette balances the pie’s richness.
• Tomato and Basil Salad: Juicy tomatoes and fragrant basil complement the zucchini nicely, adding freshness.

Topped with Yogurt or Sour Cream

• Greek Yogurt: A dollop of tangy Greek yogurt adds creaminess and a protein boost.
• Sour Cream: Classic sour cream brings a rich and satisfying texture that pairs well with the savory pie.

Accompanied by Fresh Herbs

• Chopped Parsley: Sprinkling fresh parsley on top adds color and a burst of flavor.
• Extra Basil: Adding more fresh basil enhances the herbaceous notes in the pie.

Served Warm or Cold

• Warm from the Oven: Enjoying the pie warm allows the cheese to be gooey, making for a comforting dish.
• Chilled for Later: Leftovers can be served cold for a refreshing snack or light meal option.

How to Perfect Summer Garden Crustless Zucchini Pie

To truly master this recipe, consider these helpful tips. Each tip ensures your zucchini pie turns out delicious every time.

• Use Fresh Ingredients: Fresh vegetables will provide better flavor and texture compared to frozen or canned options.
• Adjust Spice Levels: Feel free to add spices like red pepper flakes for heat or Italian seasoning for added depth.
• Experiment with Cheeses: Try different cheeses such as feta or mozzarella for varied taste profiles.
• Store Properly: Keep leftovers in an airtight container in the fridge to maintain freshness for up to 5 days.
• Test Doneness: Ensure the pie is set and slightly golden before removing it from the oven; this guarantees perfect texture.
• Customize Add-ins: Mix in other vegetables like spinach or kale for additional nutrients and flavors.

Best Side Dishes for Summer Garden Crustless Zucchini Pie

Pairing your Summer Garden Crustless Zucchini Pie with complementary side dishes can enhance your meal. Here are some tasty options to consider.

1. Garlic Bread: Crunchy garlic bread makes for a savory companion that’s perfect for sopping up any leftover egg mixture.
2. Roasted Vegetables: Seasoned roasted veggies provide hearty textures and flavors that match beautifully with the pie.
3. Quinoa Salad: A refreshing quinoa salad adds protein and a nutty flavor, making it a filling side option.
4. Fruit Salad: A light fruit salad offers sweetness that contrasts nicely with the savory pie, refreshing your palate.
5. Coleslaw: Crunchy coleslaw adds a delightful crunch while providing a creamy element to balance the dish’s richness.
6. Potato Wedges: Crispy baked potato wedges are an easy-to-make side that pairs wonderfully with zucchini pie’s flavors.

Common Mistakes to Avoid

When making the Summer Garden Crustless Zucchini Pie, it’s easy to overlook some key details. Here are common mistakes to avoid for the best results.

• Skipping the vegetable prep: Properly sautéing your vegetables enhances flavor and texture. Don’t rush this step; allow them to soften before combining with the egg mixture.
• Overcrowding the pie pan: Filling your pie pan too full can lead to uneven cooking. Make sure your ingredients fit comfortably without overflowing.
• Neglecting seasoning: Failing to season your egg mixture can result in bland pie. Always taste and adjust salt and pepper before baking.
• Using low-quality cheese: Opt for fresh, high-quality cheese for better flavor. Pre-shredded cheese often contains anti-caking agents that can affect melt quality.
• Not allowing cooling time: Cutting into the pie too soon can cause it to fall apart. Let it cool for at least 10 minutes before serving for a cleaner slice.

Storage & Reheating Instructions

Refrigerator Storage

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

Freezing Summer Garden Crustless Zucchini Pie

• Wrap individual slices in plastic wrap or foil before placing them in a freezer-safe container.
• It can be frozen for up to 2 months for best quality.

Reheating Summer Garden Crustless Zucchini Pie

• Oven: Preheat to 350°F and bake wrapped in foil for about 15-20 minutes until heated through.
• Microwave: Heat on medium power for 1-2 minutes per slice, checking regularly.
• Stovetop: Place slices in a skillet over medium heat, cover, and cook until warmed through, about 5-7 minutes.

Frequently Asked Questions

Here are some frequently asked questions regarding the Summer Garden Crustless Zucchini Pie.

Can I customize the Summer Garden Crustless Zucchini Pie?

Yes! Feel free to add other vegetables like spinach or broccoli, or switch out the cheese based on your preference.

How do I make this pie gluten-free?

Simply replace regular flour with gluten-free flour or use coconut flour as suggested in the recipe.

Can I use frozen zucchini?

While fresh zucchini is ideal, you can use frozen zucchini. Just ensure it is thoroughly drained before adding it to the mixture.

What should I serve with this pie?

The Summer Garden Crustless Zucchini Pie pairs well with a light salad or fresh fruit for a balanced meal.

Final Thoughts

The Summer Garden Crustless Zucchini Pie is not only healthy but incredibly versatile. With endless customization options, you can make this dish suit your taste preferences perfectly. Whether it’s breakfast or brunch, give this delightful recipe a try!