Easy low carb Summer Garden Crustless Zucchini Pie is a delightful dish that shines during the warmer months. This recipe showcases a vibrant mix of summer vegetables, making it perfect for breakfast, brunch, or even a light dinner. Its crustless design not only simplifies preparation but also offers a healthier alternative to traditional pies. With its protein-packed nature and versatility for various add-ins, this zucchini pie is sure to become a favorite in your kitchen.
Why You’ll Love This Recipe
- Nutritious and Filling: Packed with fresh veggies and eggs, this pie is both healthy and satisfying.
- Versatile Add-Ins: Customize the pie with your favorite ingredients like spinach or feta cheese for unique flavors.
- Easy to Prepare: Simple steps make it a breeze to whip up in under an hour.
- Great for Meal Prep: Freeze leftovers for quick meals later in the week.
- Gluten-Free Option: Made without crust, it’s suitable for those avoiding gluten.
Tools and Preparation
Before you dive into making your Summer Garden Crustless Zucchini Pie, gather the essential tools that will streamline your cooking process.
Essential Tools and Equipment
- Nonstick cooking spray
- Large skillet
- Mixing bowl
- Whisk
- Deep dish pie pan or springform pan
Importance of Each Tool
- Nonstick cooking spray: Prevents sticking, ensuring easy removal from the pan.
- Large skillet: Allows you to sauté vegetables evenly while maximizing flavor.
- Mixing bowl: Provides ample space to whisk and combine ingredients thoroughly.
- Whisk: Ensures that eggs and liquids are blended smoothly for a uniform texture.
Ingredients
For the Base
- Cooking spray
- ½ tablespoon olive oil or avocado oil
- 3 cloves garlic, minced
- 1 bunch green onions, diced (reserve some green scallions for topping)
For the Vegetables
- 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
For the Egg Mixture
- 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 springform pan with nonstick cooking spray to ensure easy removal after baking.
Step 2: Sauté the Vegetables
- Heat olive oil in a large skillet over medium-high heat.
- Add minced garlic and diced green onions; sauté until fragrant.
- Stir in sliced mushrooms, halved tomatoes, diced red bell pepper, and sweet corn. Season with salt and pepper.
- Cook for a few minutes until mushrooms begin to soften. Remove from heat but do not cook the zucchini yet.
Step 3: Prepare the Egg Mixture
In a large mixing bowl:
* Whisk together the eggs, almond milk, coconut flour, julienned basil leaves, half of the shredded cheddar cheese, and a pinch of salt & pepper until well combined.
Step 4: Combine Ingredients in Pie Pan
Add all sautéed vegetables along with sliced zucchini into the greased pie pan. Spread them out evenly. Pour the egg mixture over top of the veggies. Finish by sprinkling the remaining shredded cheddar cheese on top.
Step 5: Bake
Bake in your preheated oven for about 35–50 minutes or until the egg is set and slightly golden on top. Let cool for about 10 minutes before slicing into six pieces. Allow it to cool completely before storing leftovers in the fridge.
How to Serve Summer Garden Crustless Zucchini Pie
Serving your Summer Garden Crustless Zucchini Pie can elevate your dining experience. Here are some delightful ways to enjoy this dish that will impress your guests and family.
Breakfast Style
- Fresh Fruit Salad – Pair the pie with a colorful fruit salad for a refreshing start.
- Greek Yogurt – A dollop of Greek yogurt adds creaminess and tang, enhancing the savory flavors.
- Herbed Toast – Serve with toasted bread topped with fresh herbs for added texture and flavor.
Brunch Delight
- Mimosas – Classic brunch drinks like mimosas complement the pie perfectly.
- Mixed Greens Salad – A light mixed greens salad with vinaigrette balances the richness of the pie.
- Savory Muffins – Offer savory muffins as a delightful side that pairs well with zucchini pie.
Dinner Option
- Roasted Vegetables – Roasted seasonal vegetables enhance the summer vibe and add extra nutrients.
- Quinoa Pilaf – A flavorful quinoa pilaf provides a hearty complement to the light zucchini pie.

How to Perfect Summer Garden Crustless Zucchini Pie
To ensure your Summer Garden Crustless Zucchini Pie turns out perfectly every time, consider these helpful tips.
- Use Fresh Ingredients – Fresh veggies yield better flavor and texture in your pie.
- Don’t Overcook Veggies – Lightly sautéing preserves their crunch; overcooking can make them mushy.
- Adjust Seasoning – Taste your veggie mixture before adding it to the eggs; adjust salt and pepper as needed for maximum flavor.
- Let it Cool Before Slicing – Allowing the pie to cool slightly helps it set better and makes slicing easier.
- Experiment with Cheeses – Feel free to mix different cheeses for added depth of flavor; goat cheese or mozzarella work great.
- Customize Add-Ins – Tailor the recipe by adding your favorite vegetables or proteins for a unique twist each time.
Best Side Dishes for Summer Garden Crustless Zucchini Pie
Pairing side dishes can enhance your meal experience. Here are some fantastic options to serve alongside your Summer Garden Crustless Zucchini Pie.
- Caprese Salad – Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze create a refreshing contrast.
- Garlic Bread – Crunchy garlic bread complements the soft texture of the zucchini pie beautifully.
- Coleslaw – A tangy coleslaw adds crunch and balances out the flavors of the pie.
- Grilled Asparagus – Lightly seasoned grilled asparagus brings an elegant touch to your meal.
- Couscous Salad – A light couscous salad with lemon dressing adds brightness and pairs well with zucchini.
- Stuffed Peppers – Colorful stuffed peppers filled with grains or beans provide heartiness without overpowering the main dish.
- Creamy Polenta – Serve creamy polenta on the side for a comforting addition that complements the zucchini pie nicely.
- Baked Sweet Potatoes – Sweet potatoes offer a hint of sweetness that contrasts nicely with savory flavors of the pie.
Common Mistakes to Avoid
When making your Summer Garden Crustless Zucchini Pie, it’s easy to make a few common errors. Here are some mistakes to watch out for:
- Not Prepping Veggies Properly: Failing to chop vegetables into uniform sizes can lead to uneven cooking. Make sure all veggies are similar in size for consistent texture.
- Skipping the Greasing Step: Not greasing your pie pan can result in sticking. Always use cooking spray or oil to ensure easy removal of the pie.
- Overcooking the Filling: Cooking the vegetables too long before adding them can make them mushy. Sauté just until they start to soften, then remove from heat.
- Ignoring Egg Mixture Consistency: If you don’t whisk your eggs and milk thoroughly, you might end up with clumps in your pie. Mix well until fully combined for a smooth texture.
- Not Allowing It to 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 leftover pie in an airtight container.
- It can last for up to 3-4 days in the fridge.
Freezing Summer Garden Crustless Zucchini Pie
- Wrap individual slices tightly in plastic wrap or aluminum foil.
- Place wrapped slices in a freezer-safe container.
- Can be frozen for up to 2 months for best quality.
Reheating Summer Garden Crustless Zucchini Pie
- Oven: Preheat oven to 350°F (175°C). Place pie on a baking sheet and warm for about 15-20 minutes.
- Microwave: Heat individual slices on a microwave-safe plate for about 1-2 minutes, checking frequently.
- Stovetop: Use a non-stick skillet over medium heat. Cover and heat slices for about 5-7 minutes until warmed through.
Frequently Asked Questions
Here are some frequently asked questions regarding the Summer Garden Crustless Zucchini Pie:
Can I customize the vegetables in Summer Garden Crustless Zucchini Pie?
Yes! Feel free to add or substitute any of your favorite vegetables like spinach, bell peppers, or broccoli based on what’s in season or what you have on hand.
Is this recipe gluten-free?
Yes, by using coconut flour or almond flour instead of regular flour, this zucchini pie is gluten-free and suitable for those with gluten sensitivities.
How can I increase protein content in my crustless zucchini pie?
You can add cooked chicken, turkey sausage, or even beans like black beans or chickpeas for extra protein without changing the flavor too much.
Can I make this zucchini pie ahead of time?
Absolutely! You can prepare it a day in advance and store it in the refrigerator. Just reheat it when you’re ready to serve.
What is the best way to serve Summer Garden Crustless Zucchini Pie?
This dish is perfect as a breakfast option but also makes a great side dish at lunch or dinner. Serve it warm with a side salad for a complete meal!
Final Thoughts
The Summer Garden Crustless Zucchini Pie is not only delicious but is also versatile and healthy. With endless customization options available, you can easily adapt this recipe according to your taste preferences or seasonal produce. Give it a try and enjoy a delightful meal that’s perfect for any occasion!
Summer Garden Crustless Zucchini Pie
Enjoy the delightful flavors of summer with our Summer Garden Crustless Zucchini Pie—a nutritious and satisfying dish perfect for any meal. This easy-to-make, crustless pie features a colorful medley of fresh vegetables like zucchini, tomatoes, and bell peppers, all held together by a fluffy egg mixture. With its simple preparation and customizable ingredients, this zucchini pie is an excellent choice for breakfast, brunch, or as a light dinner option. Plus, it’s gluten-free and low in carbs, making it a healthy addition to your meal rotation. With each bite bursting with flavor and nutrients, you’ll find yourself reaching for seconds!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- 6 large eggs
- 1 medium zucchini
- 1 cup baby bella mushrooms
- ¾ cup grape or cherry tomatoes
- ½ small red bell pepper
- ½ cup sweet corn
- ¼ cup unsweetened almond milk
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C) and grease a deep dish pie pan or springform pan.
- In a large skillet, heat olive oil over medium-high heat. Sauté garlic and green onions until fragrant.
- Add sliced mushrooms, halved tomatoes, diced bell pepper, and sweet corn. Season with salt and pepper; cook until mushrooms soften.
- In a mixing bowl, whisk together eggs, almond milk, coconut flour, basil leaves, half the cheddar cheese, salt, and pepper.
- In the greased pan, layer sautéed veggies and sliced zucchini evenly. Pour egg mixture on top and sprinkle remaining cheese.
- Bake for 35–50 minutes until set and golden. Allow cooling before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 225mg
Keywords: Customize with your favorite vegetables like spinach or feta cheese for added flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.