Summer Garden Crustless Zucchini Pie Recipe
If there’s a dish that wraps up the joy and freshness of summer in a single bite, it’s this Summer Garden Crustless Zucchini Pie Recipe. Imagine wedges of golden pie, brimming with tender zucchini, sweet yellow squash, bright bell peppers, and melty cheese, all baked to perfection—without a crust in sight. It’s light but satisfying, and every ingredient sings with flavor. This is the kind of recipe I bring out whenever friends drop by, or when my garden is overflowing with zucchini and I want something both comforting and vibrant. You’ll love how it comes together with simple, wholesome ingredients, making every meal feel like a sunny garden party.
Ingredients You’ll Need
The Summer Garden Crustless Zucchini Pie Recipe is pure magic thanks to its handful of thoughtfully chosen ingredients. Each one plays an essential role in creating that irresistible texture, vibrant color, and crave-worthy, savory flavor that makes this pie a staple of summer dining. Gather these kitchen basics, and you’re already halfway there!
- Zucchini: Fresh zucchini gives this pie its moist, tender heart—just be sure to squeeze out all the water for the perfect texture.
- Yellow Squash: Similar to zucchini, yellow squash adds gorgeous color and a mild sweetness that balances the pie.
- Chopped Onion: Gives a gentle sharpness that highlights the fresh veggies without overpowering them.
- Chopped Red Bell Pepper: Invites juicy pops of sweetness and a burst of eye-catching color in every slice.
- Shredded Cheddar Cheese: Melts into the pie to bind the ingredients and provide that beloved cheesy richness.
- Grated Parmesan Cheese: Sprinkled in for a nutty, salty depth that enhances every bite.
- All-Purpose Flour: Holds the mixture together for slices that cut clean and neat, no crust needed.
- Baking Powder: Brings a gentle lift to keep the pie light and tender.
- Salt: Seasons the pie, making those garden flavors pop.
- Black Pepper: Adds a mild heat and complexity to round out the flavor profile.
- Dried Basil (or Fresh): Infuses the dish with summery herbal notes—fresh basil will take it over the top if you have it!
- Large Eggs: Serve as the binding force, creating a custardy, sliceable pie that holds everything together beautifully.
- Olive Oil: Keeps things moist and brings a fruity note that enhances all those vegetable flavors.
How to Make Summer Garden Crustless Zucchini Pie Recipe
Step 1: Prep the Vegetables
Start by grating your zucchini and yellow squash, then give them a good squeeze in a clean towel or cheesecloth. This trick keeps your Summer Garden Crustless Zucchini Pie Recipe light, never soggy. Once they’re drained, pile them into a big mixing bowl along with the onion, red bell pepper, cheddar, and Parmesan—these are the stars of our pie’s fresh and hearty filling.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, pepper, and basil. This homemade “magic dust” ensures the pie stays tender and well-seasoned, letting the flavors shine through with every forkful.
Step 3: Combine and Create the Batter
Gently toss the dry mixture with the vegetables and cheeses until everything is beautifully mingled—think of it as coaxing a big garden salad into pie form! Next, whisk your eggs and olive oil together and pour this over the veggie mixture, stirring until it’s all moist and combined. Everything should look gorgeously rustic at this point.
Step 4: Bake Until Golden
Pour the batter into a greased 9-inch pie or baking dish, smoothing the top to make sure it bakes evenly. Pop it into a 375°F (190°C) oven and let the magic happen for 35 to 40 minutes, or until the top is a beautiful golden brown and the center is set. The aroma will let you know you’re in for a treat!
Step 5: Rest and Slice
Once baked, resist temptation just a little longer—let your Summer Garden Crustless Zucchini Pie Recipe cool for about 10 minutes. This helps it firm up for perfect slicing. Serve warm for super coziness or at room temperature for lunch on the patio.
How to Serve Summer Garden Crustless Zucchini Pie Recipe
Garnishes
Top each wedge with a sprinkle of extra Parmesan, a shower of fresh chopped basil, or even a dollop of tangy Greek yogurt. These simple additions make your pie look as good as it tastes and add bursts of flavor and color.
Side Dishes
Pair the Summer Garden Crustless Zucchini Pie Recipe with a simple arugula salad, chilled watermelon slices, or even a bowl of fresh fruit. For dinner, serve alongside roasted potatoes or a light soup for a filling yet balanced meal.
Creative Ways to Present
Try serving the pie in small squares as finger food at a picnic, or stack thin wedges on a platter for a cheerful brunch spread. You can even bake it in muffin tins for adorable, single-serve portions that are a hit at potlucks and parties.
Make Ahead and Storage
Storing Leftovers
Leftover slices keep beautifully! Store them tightly covered in the refrigerator for up to three days. The flavors often deepen overnight, so the next slice is just as tasty as the first.
Freezing
To freeze, let the pie cool completely, then wrap portions individually and slip them into a freezer bag or airtight container. When stored this way, the Summer Garden Crustless Zucchini Pie Recipe is good for up to two months. This makes it a fabulous freezer meal for busy weeks.
Reheating
Reheat slices in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. For a quick option, the microwave works too—just 1-2 minutes per slice. Either way, you’re rewarded with a warm, melty, veggie-packed treat.
FAQs
Can I add other vegetables to the pie?
Absolutely! Feel free to toss in chopped spinach, mushrooms, or even cherry tomatoes. Just be mindful to remove excess moisture from added vegetables to keep the pie’s texture just right.
Does this recipe work with gluten-free flour?
Yes, a cup-for-cup gluten-free flour blend works well in place of all-purpose flour. The Summer Garden Crustless Zucchini Pie Recipe stays just as delicious and sliceable.
Can I use just zucchini if I don’t have yellow squash?
Definitely! The flavor will be a bit milder, but the pie will still be a wonderful showcase for the summer’s best zucchini.
How do I prevent the pie from being watery?
Squeezing out the moisture from your grated zucchini and squash is the best way. Spend an extra minute with this step for a perfectly set, non-soggy pie every time.
Is Summer Garden Crustless Zucchini Pie Recipe good served cold?
Yes! It’s just as lovely straight from the fridge, making it an excellent make-ahead brunch or picnic dish. The flavors stay bright and fresh even when chilled.
Final Thoughts
If you’re searching for a new summertime classic, this Summer Garden Crustless Zucchini Pie Recipe will become your warm-weather go-to. It’s easy, endlessly adaptable, and always guaranteed to bring some sunshine to your table. Grab those garden veggies and whip up this crowd-pleaser—you won’t regret it!
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Summer Garden Crustless Zucchini Pie Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Enjoy the flavors of summer with this delightful Summer Garden Crustless Zucchini Pie. Packed with fresh zucchini, yellow squash, and savory cheeses, this easy-to-make dish is perfect for a light lunch or side dish.
Ingredients
Zucchini Pie:
- 2 medium zucchinis, grated and squeezed dry
- 1 small yellow squash, grated and squeezed dry
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil (or 1 tablespoon fresh)
- 4 large eggs, beaten
- 1/4 cup olive oil
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or round baking dish.
- Prepare the vegetables: In a large bowl, combine the grated zucchini, yellow squash, onion, red bell pepper, cheddar cheese, and Parmesan.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, pepper, and basil. Add to the vegetable mixture and toss to combine.
- Add eggs and oil: Stir in the beaten eggs and olive oil until evenly mixed.
- Bake: Pour the batter into the prepared dish and bake for 35–40 minutes until set and golden. Let cool before serving.
Notes
- To remove excess moisture from the zucchini and squash, squeeze well in a clean towel.
- Enhance the flavor by adding fresh herbs or feta cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 115 mg
