If you’re looking for a delightful way to celebrate the bounty of summer vegetables, this Summer Garden Crustless Zucchini Pie Recipe is an absolute must-try. It’s light, flavorful, and perfect for those warm days when you want something satisfying but not too heavy. Packed with tender zucchini, fragrant herbs, and cheesy goodness, this crustless creation brings together fresh ingredients in an incredibly simple yet impressive dish. Whether you’re serving it for brunch, lunch, or a light dinner, this pie is a fresh slice of garden joy that feels like a warm hug from the season.
Ingredients You’ll Need
Every ingredient in this Summer Garden Crustless Zucchini Pie Recipe plays a special role, contributing to its vibrant flavor, creamy texture, and beautiful color. These staples combine to create a dish that’s both wholesome and irresistibly tasty.
- 2 cups shredded zucchini: Make sure to squeeze out the moisture to keep the pie from becoming soggy.
- 1/2 teaspoon salt: Used to draw out excess water from the zucchini for perfect texture.
- 1 tablespoon olive oil: Adds richness and helps sauté the onions and garlic.
- 1/2 cup chopped onion: Provides sweetness and depth of flavor once caramelized.
- 1 clove garlic, minced: Gives a subtle zing that enhances the overall taste.
- 1/2 cup all-purpose flour: Acts as the binding agent to hold the pie together.
- 1 teaspoon baking powder: Helps the pie rise slightly for that perfect crumb.
- 1/2 teaspoon dried oregano: Infuses an earthy herbaceous note.
- 1/2 teaspoon dried basil: Adds a sweet, aromatic layer to the flavor.
- 1/4 teaspoon black pepper: Just the right amount of heat without overpowering.
- 3 large eggs, lightly beaten: Bind everything and add fluffiness.
- 1 cup shredded mozzarella cheese: Melts into gooey pockets of cheesy delight.
- 1/2 cup grated Parmesan cheese: Brings a nutty, savory complexity.
- 1/2 cup milk: Keeps the pie moist and tender.
- 1/4 cup chopped fresh parsley: Adds freshness and a pop of vibrant green color.
How to Make Summer Garden Crustless Zucchini Pie Recipe
Step 1: Prepare Your Oven and Dish
Start by heating your oven to 375°F (190°C) and greasing a 9-inch pie dish. This simple prep guarantees your pie will slide out effortlessly and bake evenly.
Step 2: Drain the Zucchini
Toss the shredded zucchini with salt in a colander and let it rest for about 10 minutes. This step is crucial for pulling out excess moisture. Afterward, squeeze the zucchini tightly in a clean kitchen towel to avoid a watery pie.
Step 3: Sauté Onion and Garlic
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until it’s translucent and soft, about 4 minutes. Then stir in the garlic and cook for one more minute. Set this fragrant mixture aside to cool slightly.
Step 4: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, oregano, basil, and black pepper. These dry components form the flavorful foundation of the pie’s structure.
Step 5: Combine All Ingredients
Add the drained zucchini, sautéed onion and garlic, beaten eggs, mozzarella, Parmesan, milk, and fresh parsley into the bowl with the dry ingredients. Stir gently but thoroughly until everything is well combined into a luscious batter.
Step 6: Transfer to Pie Dish
Pour the mixture into your prepared pie dish and spread it into an even layer. This ensures every slice has a balanced mix of flavors and textures.
Step 7: Bake to Perfection
Place the pie in the oven and bake for 25 to 30 minutes until the top turns a beautiful golden brown and a toothpick inserted into the center comes out clean. The aroma filling your kitchen will be simply irresistible!
Step 8: Cool and Serve
Allow the pie to cool for a few minutes once out of the oven. This resting time helps the filling set, making slicing neater and serving easier.
How to Serve Summer Garden Crustless Zucchini Pie Recipe
Garnishes
Garnish your zucchini pie with a sprinkle of freshly chopped parsley or basil leaves to brighten its look and add fresh herbal notes. A light drizzle of olive oil or a dollop of sour cream can also elevate each bite beautifully.
Side Dishes
This pie pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette or a simple tomato and cucumber salad for a refreshing contrast. Roasted new potatoes or a light lentil salad complement the savory flavors perfectly.
Creative Ways to Present
Impress your guests by serving individual mini crustless pies in ramekins, perfect for parties or personal portions. Alternatively, slice into rustic wedges and place on a charcuterie board alongside olives, nuts, and fresh fruits for a casual yet elegant spread.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the leftover zucchini pie tightly with plastic wrap or store it in an airtight container. It will keep fresh in the refrigerator for up to 3 days, making it a fantastic make-ahead option for quick meals.
Freezing
You can freeze this crustless pie after baking by wrapping it well in aluminum foil and placing it in a freezer-safe container. It stays delicious for up to 2 months. Thaw it overnight in the fridge before reheating.
Reheating
To reheat, warm slices gently in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. This prevents sogginess and brings back the freshly-baked texture and flavor.
FAQs
Can I use a different type of cheese?
Absolutely! While mozzarella and Parmesan create the perfect melty and savory combination here, feel free to try feta for tanginess or cheddar for a sharper flavor twist. Just keep the overall quantity similar for balance.
Do I have to squeeze out all the moisture from the zucchini?
Yes, removing as much water as possible is key to avoid a soggy pie. Using a clean kitchen towel to press out the excess moisture ensures the filling holds together nicely and bakes properly.
Is this recipe gluten-free?
Not as is, since it uses all-purpose flour. However, you can substitute with a gluten-free flour blend to accommodate dietary needs without sacrificing texture.
Can I add other vegetables?
Definitely! Diced bell peppers, grated carrots, or chopped spinach would be delightful additions. Just be mindful to adjust moisture by draining watery veggies before mixing them in.
How do I know when the pie is done baking?
Look for a golden top and a firm center that springs back slightly when touched. Inserting a toothpick in the center should come out clean or with just a few moist crumbs.
Final Thoughts
There’s something truly special about a homemade slice of garden fresh goodness, and this Summer Garden Crustless Zucchini Pie Recipe delivers just that. It’s simple enough for a weeknight meal yet charming enough for guests, capturing the essence of summer in every bite. I hope you give this recipe a try and enjoy the warm, cheesy, herb-filled comfort it brings to your table as much as I do!
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Summer Garden Crustless Zucchini Pie Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 30m
- Total Time: 0h 50m
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Summer Garden Crustless Zucchini Pie is a light and savory dish perfect for warm-weather meals. Packed with fresh zucchini, fragrant herbs, and a blend of cheeses, this easy-to-make pie is gluten-free and full of garden flavors. It’s baked to a golden perfection without a traditional crust, making it a great low-carb option that’s perfect for brunch, lunch, or a light dinner.
Ingredients
Vegetables and Aromatics
- 2 cups shredded zucchini
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/4 cup chopped fresh parsley
Dry Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
Dairy and Eggs
- 3 large eggs, lightly beaten
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish to prevent sticking.
- Drain Zucchini: Toss the shredded zucchini with salt in a colander and let it sit for 10 minutes to draw out excess water. Then, squeeze the zucchini with a clean kitchen towel to remove as much moisture as possible, ensuring the pie isn’t soggy.
- Sauté Onions and Garlic: Heat olive oil in a medium skillet over medium heat. Add chopped onions and sauté until they become transparent, about 4 minutes. Add minced garlic and cook for an additional minute before removing from heat.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, oregano, basil, and black pepper to evenly distribute the seasonings.
- Combine All Ingredients: Add the drained zucchini, sautéed onion and garlic, beaten eggs, mozzarella, Parmesan, milk, and fresh parsley to the flour mixture. Stir thoroughly until well combined into a consistent batter.
- Fill Pie Dish: Pour the zucchini mixture into the prepared pie dish, spreading it evenly to ensure uniform cooking.
- Bake: Place the pie in the preheated oven and bake for 25 to 30 minutes, or until the top turns lightly golden and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the pie to cool for several minutes to set before slicing and serving for the best texture and flavor.
Notes
- Be sure to squeeze out as much water from the zucchini as possible to avoid a watery pie.
- You can substitute part of the all-purpose flour with almond flour for a gluten-free variation, though baking time may slightly vary.
- Fresh herbs like basil and parsley add brightness, but dried herbs work well if fresh are unavailable.
- Use a mix of mozzarella and Parmesan cheese for optimal flavor and meltiness.
- This crustless zucchini pie can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
