Summer Garden Crustless Zucchini Pie

Easy low carb Summer Garden Crustless Zucchini Pie is a delightful dish that blends fresh summer vegetables with protein-rich eggs. This recipe is not only perfect for breakfast or brunch but also ideal for meal prep and freezer storage. With its vibrant colors and customizable ingredients, this zucchini pie will surely brighten up your table.

Why You’ll Love This Recipe

• Healthy and Nutritious: Packed with protein and fresh vegetables, this pie is both filling and good for you.
• Versatile Ingredients: Customize the veggies based on what you have on hand—perfect for using up summer garden produce.
• Effortless Preparation: With simple steps and minimal cleanup, you’ll spend less time cooking and more time enjoying.
• Freezer-Friendly: Make it ahead of time! This zucchini pie freezes well, allowing for easy meals in the future.
• Low Carb Delight: Ideal for those watching their carb intake while still enjoying a hearty dish.

Tools and Preparation

To prepare your Summer Garden Crustless Zucchini Pie, gather a few essential tools that will 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: Prevents sticking, ensuring an easy release of your delicious zucchini pie.
• Large Skillet: Perfect for sautéing vegetables evenly without overcrowding.
• Mixing Bowl: A must-have for combining all ingredients effectively before baking.

Ingredients

For the Vegetable Mix

• 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 ¼ 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 springform pan with nonstick cooking spray to ensure easy removal after baking.

Step 2: Sauté the Vegetables

In a large skillet over medium-high heat:
1. Add the olive oil.
2. Once hot, add garlic and green onions; sauté until fragrant.
3. Add mushrooms, tomatoes, red bell pepper, and corn. Season with salt and pepper.
4. Cook until mushrooms begin to soften, then remove from heat.

Step 3: Prepare the Egg Mixture

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

Step 4: Combine Ingredients in Pie Pan

Spread all sautéed vegetables—including zucchini—across the greased pie pan evenly. Pour the egg mixture over the top of the veggies. Finally, sprinkle with remaining shredded cheddar cheese.

Step 5: Bake and Serve

Bake in preheated oven for 35-50 minutes or until the egg sets and turns slightly golden on top. Remove from heat and let cool for about 10 minutes before slicing into six pieces. Allow to cool completely before storing any 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 is a delightful experience. This versatile dish can be enjoyed in various ways, making it perfect for any occasion. Here are some creative serving suggestions to enhance your meal.

Breakfast or Brunch

• Pair with fresh fruit – Serve alongside a colorful fruit salad for a refreshing start to your day.
• Add a dollop of Greek yogurt – A spoonful of creamy yogurt provides extra protein and richness.

Light Lunch Option

• Top with avocado slices – Creamy avocado adds healthy fats and complements the flavors of the pie.
• Serve with mixed greens – A simple side salad dressed in lemon vinaigrette balances the dish perfectly.

Dinner Time Delight

• Accompany with roasted vegetables – Roasted seasonal veggies add texture and flavor to your plate.
• Pair with a glass of white wine – A chilled glass of Sauvignon Blanc complements the garden-fresh taste of the pie.

How to Perfect Summer Garden Crustless Zucchini Pie

To make the best Summer Garden Crustless Zucchini Pie, consider these helpful tips. They will ensure your pie turns out delicious every time.

• Use fresh vegetables – Fresh ingredients enhance flavor and nutrition, making your pie truly vibrant.
• Customize your cheese – Experiment with different cheeses like feta or mozzarella for unique tastes.
• Don’t overcook – Keep an eye on the baking time to maintain a fluffy texture; undercooking slightly can help achieve this.
• Let it cool – Allowing the pie to rest before slicing helps it set and makes serving easier.
• Freeze leftovers – For easy future meals, slice and freeze portions in airtight containers.

Best Side Dishes for Summer Garden Crustless Zucchini Pie

Pairing side dishes with your Summer Garden Crustless Zucchini Pie can elevate your meal. Here are some excellent options that complement its flavors well.

1. Mixed Green Salad – A light salad with arugula, spinach, and a citrus dressing brightens up the plate.
2. Grilled Asparagus – Tender asparagus spears drizzled with olive oil provide a delicious crunch.
3. Quinoa Salad – Nutty quinoa tossed with herbs and lemon makes for a hearty side full of protein.
4. Roasted Sweet Potatoes – Sweet potatoes add a touch of sweetness that contrasts nicely with the savory pie.
5. Pasta Primavera – A light pasta dish loaded with seasonal vegetables rounds out the meal beautifully.
6. Garlic Breadsticks – Crispy breadsticks offer a comforting addition that everyone loves.

Common Mistakes to Avoid

When making a Summer Garden Crustless Zucchini Pie, avoiding common mistakes can ensure your dish turns out perfectly. Here are some pitfalls to watch for:

• Skipping the greasing step: Not greasing the pie pan can result in a pie that sticks and is hard to serve. Always use cooking spray or oil to coat the pan well before adding ingredients.

• Overcooking vegetables: Cooking the vegetables too long before adding them to the pie can make them mushy. Sauté just until they’re fragrant and slightly tender; they will cook more in the oven.

• Not seasoning enough: Failing to add adequate salt and pepper can lead to bland flavors. Taste as you go and adjust seasoning accordingly for a flavorful pie.

• Using too many eggs: While eggs are essential for binding, using too many can make the pie dense. Stick to the recipe’s egg count for a light, fluffy texture.

• Ignoring ingredient temperature: Using cold ingredients like milk or eggs can affect how well the pie sets. Let these ingredients come to room temperature before mixing.

• Skipping cooling time: Cutting into the pie immediately after baking can result in a messy slice. Allow it to cool for at least 10 minutes for better slicing.

Storage & Reheating Instructions

Refrigerator Storage

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

Freezing Summer Garden Crustless Zucchini Pie

• Wrap slices tightly in plastic wrap or aluminum foil.
• Store in a freezer-safe container for up to 3 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.
• Microwave: Heat individual slices on high for 1-2 minutes, checking frequently.
• Stovetop: Use a non-stick skillet over medium heat and warm slices for about 5 minutes on each side.

Frequently Asked Questions

Here are some common questions regarding the Summer Garden Crustless Zucchini Pie:

Can I customize my Summer Garden Crustless Zucchini Pie?

Yes! You can easily add other vegetables or proteins like spinach, feta cheese, or cooked chicken for variety.

Is this zucchini pie gluten-free?

Absolutely! By using almond milk and coconut flour, you create a gluten-free dish that’s still delicious.

How do I know when my zucchini pie is done?

The pie is ready when it’s puffed up, slightly golden on top, and a toothpick inserted comes out clean from the center.

Can I make this dish ahead of time?

Certainly! You can prepare it ahead of time and store it in the fridge or freezer until you’re ready to bake it.

Final Thoughts

The Summer Garden Crustless Zucchini Pie is not only healthy but also incredibly versatile. Packed with vibrant vegetables and protein, it’s perfect for breakfast or brunch. Feel free to customize it with your favorite ingredients, making it a delightful meal any day of the week!