Summer Garden Crustless Zucchini Pie

Easy low carb crustless zucchini pie, or Summer Garden Crustless Zucchini Pie, is a delightful dish perfect for any meal. Bursting with vibrant summer vegetables, this healthy zucchini pie recipe is not only nutritious but also packed with protein. Enjoy this customizable dish for breakfast, brunch, or even dinner. It’s freezer-friendly and a fantastic way to incorporate seasonal produce into your diet!

Why You’ll Love This Recipe

• Healthy and Nutritious: Packed with fresh vegetables and protein-rich eggs, this pie is a wholesome choice.
• Quick and Easy: With just 15 minutes of prep time, you can whip this dish up in no time.
• Versatile: Customize it with your favorite veggies or cheeses for a unique twist every time.
• Freezer-Friendly: Make it ahead of time and store it for later; it reheats beautifully.
• Low Carb Option: Ideal for those looking to enjoy a delicious meal while managing carb intake.

Tools and Preparation

Before starting your delicious zucchini pie, gather the necessary tools to make the process smooth.

Essential Tools and Equipment

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

Importance of Each Tool

• Large skillet: Essential for sautéing vegetables evenly, ensuring they cook perfectly without burning.
• Mixing bowl: A spacious bowl allows for easy mixing of ingredients without mess.
• Whisk: Helps combine eggs and other ingredients thoroughly for a fluffy texture in your pie.

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Ingredients

For the Vegetables

• 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

For the Egg Mixture

• 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) with nonstick cooking spray to prevent sticking.

Step 2: Sauté the Vegetables

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

Step 3: Prepare the Egg Mixture

In a large mixing bowl:
1. Whisk together eggs, almond milk, coconut flour (or regular flour), julienned basil leaves, half of the shredded cheddar cheese, along with salt and pepper to taste.

Step 4: Combine Ingredients in Pie Pan

Add all sautéed vegetables—including the sliced zucchini—to the greased pie pan:
1. Spread them out evenly across the bottom.
2. Pour the egg mixture over the top of the vegetables.
3. Sprinkle the remaining shredded cheddar cheese on top.

Step 5: Bake the Pie

Place your prepared pie in the preheated oven:
1. Bake for 35-50 minutes until the egg sets and becomes slightly golden on top.
2. Once done, remove from oven and let cool for about 10 minutes before slicing into six servings.
3. Allow it to cool completely before storing leftovers in the fridge.

Enjoy your delicious Summer Garden Crustless Zucchini Pie, packed with flavor and nutrition!

How to Serve Summer Garden Crustless Zucchini Pie

Serving your Summer Garden Crustless Zucchini Pie can elevate any meal, whether it’s breakfast, brunch, or a light dinner. This pie pairs beautifully with various sides and toppings that enhance its flavors while adding nutritional value.

With Fresh Herbs

• Chopped Parsley or Cilantro: Sprinkle fresh herbs on top for a burst of freshness.
• Basil Leaves: Garnish with extra julienned basil for a fragrant touch.

Accompanied by a Salad

• Mixed Green Salad: A simple salad with fresh greens, cucumbers, and a light vinaigrette complements the pie’s richness.
• Caprese Salad: Tomatoes, mozzarella, and basil drizzled with balsamic glaze make for a refreshing side.

Topped with Sauces

• Salsa: A zesty salsa adds a spicy kick that contrasts nicely with the creamy texture of the pie.
• Greek Yogurt or Sour Cream: A dollop of yogurt gives creaminess and tang to each slice.

Paired with Fruits

• Fresh Berries: Serve alongside a bowl of mixed berries for a sweet and healthy contrast.
• Sliced Avocado: Creamy avocado slices can enhance the dish’s overall richness.

How to Perfect Summer Garden Crustless Zucchini Pie

Creating the perfect Summer Garden Crustless Zucchini Pie involves attention to detail. Here are some tips to ensure you get it just right:

• Choose Fresh Vegetables: Use fresh produce when possible for the best flavor and texture in your pie.
• Adjust Seasoning as Needed: Taste your veggie mixture and adjust salt and pepper before adding eggs for optimal seasoning.
• Use Room Temperature Ingredients: Bringing eggs and milk to room temperature helps them combine more easily, resulting in a fluffier texture.
• Don’t Overmix the Egg Mixture: Gently combine ingredients to avoid toughening the pie; overmixing can lead to undesirable textures.
• Monitor Baking Time Closely: Keep an eye on the pie as it bakes; ovens vary, so check for doneness around 35 minutes.
• Allow Cooling Time: Let the pie rest after baking for better slicing and enhanced flavors as it cools.

Best Side Dishes for Summer Garden Crustless Zucchini Pie

Complement your delicious Summer Garden Crustless Zucchini Pie with delightful side dishes that bring out its flavors. Here are some great options:

1. Garlic Roasted Potatoes: Crispy potatoes seasoned with garlic add satisfying crunch alongside your pie.
2. Steamed Asparagus: Lightly steamed asparagus offers a bright green element that enhances both color and nutrition.
3. Quinoa Salad: A protein-packed quinoa salad mixed with vegetables provides a hearty side that is also gluten-free.
4. Fruit Salad: A refreshing fruit salad made from seasonal fruits adds sweetness to balance savory flavors.
5. Coleslaw: Crunchy coleslaw dressed in a light vinaigrette brings acidity and freshness to your plate.
6. Grilled Vegetables: Assorted grilled veggies like bell peppers, zucchini, and eggplant offer smoky flavors that pair well with the pie.
7. Cucumber Tomato Salad: A simple mix of cucumber and tomato drizzled with olive oil adds zest without overpowering the main dish.
8. Chickpea Salad: A chickpea salad packed with herbs provides protein while complementing the pie’s vegetable medley.

Common Mistakes to Avoid

Avoiding common mistakes can enhance the outcome of your Summer Garden Crustless Zucchini Pie. Here are a few pitfalls to watch out for:

• Bold ingredient miscalculation: Ensure you measure all ingredients accurately. Using too much or too little can affect texture and flavor.
• Bold ignoring cooking times: Cooking time may vary based on your oven. Always check for doneness rather than strictly adhering to the timer.
• Bold not preheating the oven: Always preheat your oven before baking. This ensures even cooking and helps achieve the best texture for your pie.
• Bold overloading with vegetables: While it’s tempting to add more veggies, excess moisture can prevent the pie from setting properly. Stick to the recommended amounts.
• Bold skipping seasoning: Don’t forget to season your mixture adequately. A pinch of salt and pepper enhances flavors significantly.
• Bold cutting too soon after baking: Allowing the pie to cool for at least 10 minutes before slicing helps it hold its shape better.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Make sure it cools completely before refrigerating.

Freezing Summer Garden Crustless Zucchini Pie

• Wrap individual slices in plastic wrap, then place them in a freezer-safe container.
• Can be frozen for up to 3 months.

Reheating Summer Garden Crustless Zucchini Pie

• Oven: Preheat to 350°F (175°C) and heat for about 15-20 minutes until warmed through.
• Microwave: Heat individual slices on medium power for 1-2 minutes or until warm.
• Stovetop: Place in a skillet over medium-low heat, cover, and cook for about 5-7 minutes until heated through.

Frequently Asked Questions

Here are some common questions about the Summer Garden Crustless Zucchini Pie.

Can I customize my Summer Garden Crustless Zucchini Pie?

Yes! Feel free to add or substitute vegetables like spinach, carrots, or even different cheeses based on your preference.

How do I ensure my zucchini pie sets properly?

Make sure you use the right amount of eggs and flour as they help bind the ingredients together. Avoid adding too many watery vegetables.

What if I don’t have almond milk?

You can replace almond milk with any milk of your choice, such as oat milk or regular cow’s milk, without affecting the recipe significantly.

How long does it take to bake the Summer Garden Crustless Zucchini Pie?

Typically, it takes between 35-50 minutes at 375°F (190°C), but keep an eye on it as ovens may vary.

Final Thoughts

The Summer Garden Crustless Zucchini Pie is not only delicious but also versatile and customizable. You can mix and match different vegetables and cheeses based on what you have on hand. Whether it’s breakfast or brunch, this healthy dish is sure to impress. Give it a try today!