Summer Garden Crustless Zucchini Pie

Easy low carb crustless zucchini pie is a delightful dish packed with a vibrant mix of summer vegetables. This Summer Garden Crustless Zucchini Pie is not only bursting with flavor but also high in protein and incredibly versatile, making it perfect for breakfast or brunch. It’s freezer-friendly, allowing you to enjoy it any time you crave a slice of summer goodness!

Why You’ll Love This Recipe

• Healthy and Nutritious: This pie is loaded with fresh vegetables and protein-rich eggs, making it a wholesome meal option.
• Easy Preparation: With just a few simple steps, you can whip up this delicious dish without any fuss.
• Versatile Ingredients: Customize your pie with your favorite veggies or cheese to suit your taste preferences.
• Low Carb Friendly: Ideal for those watching their carb intake while still enjoying a hearty meal.
• Make-Ahead Option: This dish can be made in advance and stored in the fridge or freezer for convenient meals throughout the week.

Tools and Preparation

To create this flavorful crustless zucchini pie, you’ll need some essential tools that make the cooking process smoother.

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

• Nonstick cooking spray: Ensures easy removal of the pie from the pan without sticking.
• Large skillet: Provides ample space for sautéing vegetables efficiently.
• Mixing bowl: A spacious bowl allows for easy mixing of ingredients without spills.

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 springform pan) with nonstick cooking spray to prepare for baking.

Step 2: Sauté the Vegetables

In a large skillet over medium-high heat:
1. Add olive oil and allow it to heat up.
2. Once hot, add minced garlic and diced green onions. Sauté until fragrant.
3. Stir in sliced mushrooms, halved tomatoes, diced red bell pepper, and sweet corn. Season lightly with salt and black pepper.
4. Cook for a few minutes until the mushrooms start to soften. Remove from heat and set aside (do not cook the zucchini at this stage).

Step 3: Prepare the Egg Mixture

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

Step 4: Assemble the Pie

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

Step 5: Bake

Place in the preheated oven and bake for about 35-50 minutes or until the egg sets fully, puffs up slightly, and turns golden brown on top. After baking:
1. Remove from oven and let it cool for about 10 minutes before cutting into slices.
2. Allow to cool completely before covering; store leftovers in the fridge.

Enjoy your delicious Summer Garden Crustless Zucchini Pie!

How to Serve Summer Garden Crustless Zucchini Pie

Serving Summer Garden Crustless Zucchini Pie can be as versatile as the recipe itself. This dish is perfect for any meal of the day and pairs well with a variety of accompaniments. Here are some creative serving suggestions to enhance your dining experience.

With Fresh Salad

• Mixed Greens: Toss together arugula, spinach, and kale with a light vinaigrette for a refreshing contrast.
• Caprese Salad: Layer fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze to complement the flavors of the pie.

As a Breakfast Dish

• With Avocado Toast: Serve alongside whole-grain avocado toast for a hearty breakfast that fuels your day.
• Fruit Salad: A side of mixed seasonal fruits adds a sweet touch, balancing the savory pie perfectly.

For a Brunch Spread

• Savory Scones: Offer warm cheese or herb scones to accompany the pie; they bring a delightful texture.
• Yogurt Parfaits: Layer yogurt with granola and berries for a creamy and crunchy addition that complements the pie’s flavor.

How to Perfect Summer Garden Crustless Zucchini Pie

Perfecting your Summer Garden Crustless Zucchini Pie is all about technique and ingredients. Here are some tips to make it even better:

• Use Fresh Vegetables: Opt for fresh, seasonal vegetables for maximum flavor and nutrition.
• Adjust Seasonings: Don’t hesitate to tweak salt and pepper levels according to your taste preference; herbs can also be added for extra flavor.
• Check Egg Consistency: Ensure the eggs are fully set before removing from the oven; it should puff up slightly and appear golden on top.
• Cool Before Cutting: Allow the pie to cool for at least 10 minutes before slicing so it holds its shape well.

Best Side Dishes for Summer Garden Crustless Zucchini Pie

Pairing your Summer Garden Crustless Zucchini Pie with complementary side dishes can elevate your meal. Here are some great options:

1. Garlic Bread: A crunchy side that offers a flavorful bite, perfect for scooping up pie remnants.
2. Roasted Vegetables: Seasonal roasted veggies add depth and color to your plate, enhancing the overall presentation.
3. Quinoa Salad: A light quinoa salad mixed with cucumbers, tomatoes, and lemon dressing makes for a refreshing accompaniment.
4. Coleslaw: A tangy coleslaw brings a crunchy texture that contrasts nicely with the soft zucchini pie.
5. Steamed Asparagus: Lightly seasoned asparagus gives a crisp and vibrant touch to balance out the meal.
6. Chickpea Salad: A protein-packed chickpea salad with lemon and herbs complements the dish while adding more nutrition.

Common Mistakes to Avoid

When making your Summer Garden Crustless Zucchini Pie, steer clear of these common pitfalls for the best results.

• Skipping the Veggie Prep: Failing to properly sauté your vegetables can lead to a soggy pie. Always cook your veggies briefly to enhance their flavor and texture before adding them to the pie.

• Not Greasing the Pan: Forgetting to grease your pie pan can result in sticking. Be generous with cooking spray or oil to ensure easy removal once baked.

• Overmixing the Egg Mixture: Overmixing can incorporate too much air and make the pie puff unevenly. Mix just until combined for a smooth texture.

• Ignoring Cooking Times: Baking times may vary based on your oven. Keep an eye on the pie; it should be set and slightly golden when done.

• Using Old Ingredients: Fresh ingredients yield better flavor and texture. Check that your veggies and dairy are fresh before starting.

• Not Letting It Cool: Cutting into the pie too soon can cause it to fall apart. Let it cool for at least 10 minutes before slicing.

Storage & Reheating Instructions

Refrigerator Storage

• Store your Summer Garden Crustless Zucchini Pie in an airtight container.
• It will keep well in the fridge for up to 4 days.

Freezing Summer Garden Crustless Zucchini Pie

• Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag.
• The pie can be frozen for up to 3 months for optimal freshness.

Reheating Summer Garden Crustless Zucchini Pie

• Oven: Preheat your oven to 350°F (175°C). Place slices on a baking sheet and heat for about 15-20 minutes or until warmed through.

• Microwave: Heat slices on a microwave-safe plate for about 1-2 minutes, adjusting time based on wattage.

• Stovetop: Place slices in a skillet over medium heat, covering with a lid. Heat for about 5-7 minutes or until warmed through.

Frequently Asked Questions

Here are some common queries related to the Summer Garden Crustless Zucchini Pie.

Can I customize my Summer Garden Crustless Zucchini Pie?

Yes! You can add other vegetables like spinach, kale, or bell peppers. Cheese options like feta or mozzarella also work well.

Is this zucchini pie gluten-free?

If you use coconut flour or certified gluten-free flour, this recipe can easily be made gluten-free!

How do I know when my zucchini pie is done?

The pie is ready when it has puffed up slightly and is golden brown around the edges, with the center set firmly.

Can I make this zucchini pie ahead of time?

Absolutely! You can prepare it a day in advance and store it in the refrigerator until you’re ready to bake it.

What should I serve with my crustless zucchini pie?

This dish pairs well with a fresh salad or some fruit for a light breakfast or brunch option!

Final Thoughts

The Summer Garden Crustless Zucchini Pie is not only delicious but also versatile. Packed with nutritious vegetables, it makes for an excellent option for breakfast or brunch. Feel free to customize with your favorite ingredients, making it unique every time you prepare it!