Summer Garden Crustless Zucchini Pie

Sunshine on a Plate: My Summer Garden Crustless Zucchini Pie

Hey friends, Chef here! Grab your favorite apron and let’s talk about summer’s greatest gift: that glorious overflow of garden veggies begging to be transformed into something magical. You know the feeling—when your countertop’s buried under zucchinis the size of baseball bats, and you’re dreaming beyond zucchini bread. That’s exactly where this Summer Garden Crustless Zucchini Pie strutted into my kitchen like a sunbeam in dish form.

Picture this: no fussy crust to roll out, just a golden, savory hug of eggs and cheese cradling the season’s brightest flavors. It’s lighter than a quiche but just as satisfying, perfect for lazy lunches, brunch spreads, or even a “why-not?” midnight snack. Whether you’re drowning in garden bounty or snagging goodies from the farmers’ market, this pie celebrates summer’s simplicity. We’re talking juicy tomatoes, sweet corn, earthy mushrooms, and of course, zucchini—all roasted to cozy perfection.

So, let’s turn up the tunes, preheat that oven, and make your kitchen smell like a sun-warmed garden patch. Trust me, one bite and you’ll taste why this pie’s my go-to when summer’s in full swing.

Grandma’s Garden & My First “Solo” Kitchen Adventure

This recipe? It’s got roots deeper than my grandma’s tomato vines. Picture 10-year-old me, barefoot in her Iowa backyard, proudly holding a zucchini bigger than my forearm. Grandma would wink and say, “Wyatt, darlin’, greatness grows from patience—and good compost.” One scorching July afternoon, she handed me a knife (supervised, of course!) and set me loose on her veggie patch.

“Make us pie magic,” she dared.

I tossed everything but the radishes into a skillet—zucchini, corn snapped right off the stalk, even rogue basil leaves. When my chaotic veggie pile bubbled away, I panicked: No pie crust?! Grandma just chuckled, grabbed eggs and cheese, and said, “Sometimes the best stories don’t need a fancy cover.” What emerged was a lopsided, golden-crusted marvel. We ate it on her porch swing, cicadas humming, juice dribbling down our chins.

That messy, crustless triumph taught me cooking isn’t about perfection—it’s about joy, improv, and sharing what you grow. Every time I make this pie, I taste that sun-soaked afternoon.

What You’ll Need to Make Summer Garden Crustless Zucchini Pie

Gather these fresh heroes and flex your swaps! Pro tip: use what’s ripe—your pie, your rules.

• Cooking spray – Keeps everything sliding out smooth. Butter works too for extra richness.

• ½ tbsp olive oil or avocado oil – Avocado oil’s my fave for high-heat sautéing, but olive oil brings that Mediterranean vibe.

• 3 cloves garlic, minced – Fresh is best! Powder in a pinch? Use ¾ tsp, but add it with the eggs.

• 1 bunch green onions, diced – Save those green tops! They’re your flavor confetti later. Swap with ¼ cup red onion if needed.

• 1 cup baby bella mushrooms, sliced – Earthy goodness! No bellas? Button mushrooms step right up.

• ¾ cup grape tomatoes, halved – Bursting with summer! Cherry tomatoes or diced heirlooms rock too.

• ½ small red bell pepper, diced – Color and crunch. Orange or yellow peppers party just as hard.

• ½ cup sweet corn – Fresh-off-the-cob is ideal, but frozen (thawed) is a lifesaver.

• 1 medium zucchini, sliced into ¼-inch rounds – No need to salt first. We want that tender bite. Yellow squash joins the fun beautifully.

• Salt and black pepper to taste – Season like you mean it! I do ½ tsp salt in the egg mix and extra on veggies.

• 6 large eggs – The golden glue. For fluffiness, let them sit at room temp 10 minutes first.

• ¼ cup unsweetened almond milk – Lifts the eggs. Any milk works—dairy, oat, even water in a tight spot.

• 2 tbsp sifted coconut flour – Secret weapon! Sift or it’ll clump. Swap with ¼ cup all-purpose or gluten-free flour.

• 3–5 large basil leaves, julienned – Summer’s perfume. No basil? Try thyme or dill.

• 1 cup shredded sharp cheddar, divided – Salty tang. Gruyère, mozzarella, or pepper jack make tasty plot twists.

How to Make Summer Garden Crustless Zucchini Pie: Step by Step

Don’t rush the veggie sauté—that’s where flavor’s born.

Preheat & Prep:
Crank that oven to 375°F (190°C). Lightly spray your pie dish—bottom and sides. Use that spray like confetti at a parade. No stuck bits later.

Sizzle Your Aromatics:
Heat oil in a skillet over medium. Toss in garlic and green onions (white/light green parts only—save those tops). Cook 1 minute until fragrant but not brown. Garlic burns fast—keep it moving.

Veggie Party Time:
Add mushrooms, tomatoes, bell pepper, and corn. Sauté 3 to 4 minutes until mushrooms soften and tomatoes just start to wrinkle. Hear that sizzle? That’s flavor building. Don’t overcook—they’ll bake later. Season lightly with salt and pepper.

Zucchini Foundation:
Layer zucchini rounds in your pie dish like sunny little coins, overlapping slightly. Season again. Zucchini’s mild—it needs love.

Load Up the Layers:
Spread your gorgeous sautéed veg mix evenly over the zucchini. Let any skillet juices drizzle in too—liquid gold.

Whip the Egg Bath:
In a bowl, whisk eggs, milk, flour, basil, half the cheese, ½ tsp salt, and ¼ tsp pepper. Whisk hard for 1 full minute—flour disappears, eggs get fluffy. See those bubbles? That’s your ticket to a light, airy pie.

Pour & Pretty It Up:
Gently pour the egg mix over the veggies. Sprinkle the rest of the cheese and those reserved green onion tops. Green confetti makes it Insta-worthy.

Bake to Golden Glory:
Bake 35 to 40 minutes. Done when the center is set and the top is speckled gold. Slide a knife tip in—clean = ready. If the top browns too fast, tent with foil.

Cool & Slice:
Let it cool 10 minutes—this is crucial. It firms up, making clean slices. Cut into wedges and admire that cheesy pull. Resist temptation. Hot pie crumbles. Patience rewards.

Serving Up Summer Garden Crustless Zucchini Pie

Slide those golden wedges onto plates with a bright sidekick. For brunch, pair with crispy bacon and juicy watermelon slices. Lunch or light dinner? Serve atop peppery arugula with a lemon squeeze, or alongside grilled chicken. Headed to a picnic? Pack it room temp—it travels like a dream.

My favorite move: Leftovers, cold, tucked into a buttered biscuit for a next-day sandwich. However you serve it, channel that porch-swing spirit—relaxed, sun-dappled, and shared with joy.

Make It Your Own: 5 Flavor Twists

This pie’s a canvas—paint it with your cravings.

1. Meat Lover’s
   Sauté ½ cup diced ham or cooked crumbled sausage with the mushrooms.

2. Mediterranean
   Swap cheddar for feta, add ¼ cup chopped Kalamata olives, and use oregano instead of basil.

3. Spicy Fiesta
   Use pepper jack cheese, add diced jalapeño with the bell pepper, and top with avocado crema.

4. Vegan Vibes
   Replace eggs with 1½ cups chickpea flour + 1½ cups water blended smooth. Use vegan cheese or skip it.

5. Autumn Harvest
   Swap zucchini for thin-sliced sweet potato or butternut squash. Use sage instead of basil.

Lessons from My Kitchen

This pie’s evolved more than my beard style. Version 1.0? I forgot the flour—hello, zucchini soup. Now, coconut flour’s my MVP for structure without heaviness.

Funny story: Once, my niece “helped” by adding cinnamon instead of pepper. We called it “Mystery Spice Pie”… and surprisingly, not terrible. Biggest tip: Don’t skip salting the zucchini layer—it wakes up their flavor.

And leftovers? They’re gold. The pie firms up overnight, making stellar fridge grab-and-go slices. Honestly, this recipe’s like a good friend—forgiving, adaptable, and always there when summer’s abundance feels overwhelming. Make memories with it.

Your Pie Questions, Solved

Q: Why crustless? Can I add one?
A: Crustless = faster, lighter, and gluten-free friendly. But hey, rebel away. Press a thawed hash brown crust into the dish first, or line it with store-bought pie dough. Pre-bake it 10 minutes before adding fillings.

Q: My pie’s watery! What happened?
A: Zucchinis are sneaky hydrators. Always slice them fresh (don’t salt or drain—they cook fast). Also, ensure your sautéed veggies aren’t swimming—cook off excess liquid. If it’s still wet, bake 5 to 10 minutes longer uncovered.

Q: Can I freeze this?
A: Absolutely. Bake, cool completely, wrap slices tightly in foil. Freeze up to 3 months. Reheat in a 350°F oven (covered) until warmed through—about 20 minutes.

Q: No coconut flour? Best sub?
A: All-purpose flour works—use ¼ cup (sift it). For gluten-free, almond flour (¼ cup) or 1 tbsp cornstarch whisked into the milk first also works great.

Nutritional Nibbles (Per Slice, 6 Servings)

Calories: ~180
Protein: 11g
Carbs: 6g
Fat: 13g

Light, protein-packed, and veggie-loaded—summer eating at its finest.

Summer Garden Crustless Zucchini Pie

Print Recipe

There’s something special about a pie made from the heart of your summer garden. This crustless zucchini pie was born on a sunny afternoon with vegetables picked fresh from Grandma’s backyard. It’s light, flavorful, and perfect for a simple lunch or dinner. Make this for your next gathering or savor it quietly with a cup of tea and the hum of cicadas in the background.

• Author: Wyatt Porter
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 minutes
• Yield: 6 1x

Ingredients

Scale 1x2x3x

Cooking spray

½ tbsp olive oil or avocado oil

3 cloves garlic, minced

1 bunch green onions, diced (reserve green tops)

1 cup baby bella mushrooms, sliced

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

Salt & black pepper to taste

6 large eggs

¼ cup unsweetened almond milk (or any milk)

2 tbsp sifted coconut flour (or ¼ cup regular flour)

3–5 large basil leaves, julienned

1 cup shredded sharp cheddar cheese, divided

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish with cooking spray.

Heat oil in a skillet over medium. Add garlic and green onions; cook for 1 minute.

Add mushrooms, tomatoes, bell pepper, and corn. Sauté for 3–4 minutes.

Layer zucchini slices in the pie dish. Season with salt and pepper.

Spread the sautéed veggies over the zucchini.

In a bowl, whisk eggs, milk, flour, basil, half the cheese, salt, and pepper.

Pour over the vegetables. Sprinkle remaining cheese and green onion tops.

Bake for 35–40 minutes or until the center is set and top is golden.

Cool slightly before slicing and serving.

Nutrition

• Serving Size: 1
• Calories: 180
• Fat: 13g
• Carbohydrates: 6g
• Protein: 11g

Final Thoughts

This Summer Garden Crustless Zucchini Pie captures everything I love about cooking in the warm months. It’s casual yet vibrant, packed with whatever’s fresh and within arm’s reach, and always leaves the kitchen smelling like a sun-kissed afternoon. Whether you’re a seasoned home cook or a curious beginner, this pie lets you experiment without pressure. Just remember to keep it colorful, keep it flavorful, and most of all—keep it fun. So the next time your garden (or grocery haul) blesses you with more zucchini than you know what to do with, let this pie be your answer. Happy cooking, and don’t forget to eat it barefoot on a porch swing if you can.