When the summer sun shines bright, it’s time for fresh, vibrant flavors to take center stage in our kitchens. One delightful way to enjoy the season’s bounty is by whipping up a Summer Garden Crustless Zucchini Pie. Imagine digging into a crispy, savory slice where tender zucchini mingles with cheese and fresh herbs, all held together in a fluffy, cloud-like embrace. This dish is not only delicious but also a perfect way to showcase summer’s harvest.
I fondly recall visiting my grandmother’s garden and coming home with baskets overflowing with zucchini. She would turn them into the most scrumptious pies, and I could hardly wait for dinner to indulge in the family feast. This recipe is special because it’s so simple yet offers comfort in every bite, making it an enticing choice for family gatherings. Think of it as a cousin to savory quiches but without the hassle of a crust. You’re sure to love it just as much as my other popular recipes like (insert related recipe name). Are you ready for a delightful taste of summer?
What is Summer Garden Crustless Zucchini Pie?
Let’s get down to the heart of the matter: what exactly is a Summer Garden Crustless Zucchini Pie? Well, it’s like all your favorite garden veggies and cheeses decided to throw a party—no crust invited! The name may sound fancy, but it’s essentially a mixture of zucchini, eggs, and cheese baked to perfection. Did you know that this pie doesn’t just serve as a dish; it serves as a canvas where you can paint your favorite flavors? If you’ve ever heard the saying “the way to a man’s heart is through his stomach,” this dish is the perfect embodiment of that. So why not give it a whirl tonight? You’ll find everyone around the table smiling and asking for seconds!
Why You’ll Love This Summer Garden Crustless Zucchini Pie
This Summer Garden Crustless Zucchini Pie is a showstopper—you can serve it as a main dish or a side, and it will never let you down. It’s not just a pie; it’s a cost-effective way to use up those summer veggies while impressing your family. Plus, cooking at home doesn’t have to burn a hole in your wallet! Picture biting into a slice that is warm, cheesy, and bursting with the essence of garden-fresh ingredients—pure bliss, right?
If you love a hearty lasagna but want something lighter, this zucchini pie is your new best friend. Thanks to its satisfying texture and the opportunity for endless toppings, like herbs, spices, or even a dollop of yogurt, you can customize each bite to your liking. Why wait for summer to enjoy your veggies? Grab a zucchini and let’s get cooking!
How to Make Summer Garden Crustless Zucchini Pie
This Summer Garden Crustless Zucchini Pie is not only easy to whip up, but it’s also highly satisfying with each mouthful of flavor. Whether you’re a seasoned cook or a kitchen newbie, you’ll find this recipe remarkably straightforward and gratifying. With a prep time of just 15 minutes and a bake time of 40 minutes, you’ll have a delectable dish ready to be served in no time.
Key Ingredients for Summer Garden Crustless Zucchini Pie
To make this delightful dish, you’ll need the following ingredients:
- 4 cups grated zucchini (about 3 medium zucchini)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
- 1 cup cottage cheese
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup fresh herbs (e.g., parsley, basil) or 1 tablespoon dried herbs (e.g., Italian seasoning)
Step-by-Step Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C).
- Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Once grated, place it in a clean kitchen towel and squeeze out excess moisture.
- Sauté the Aromatics: In a skillet, heat a splash of olive oil over medium heat. Add the diced onion and garlic, sautéing until the onions are translucent and fragrant, about 5 minutes.
- Mix the Batter: In a large mixing bowl, beat the eggs. Stir in the cottage cheese, shredded cheese, flour, baking powder, salt, black pepper, and cayenne pepper (if using).
- Combine Ingredients: Add the grated zucchini and sautéed onion-garlic mixture into the egg and cheese mixture. Fold in the fresh herbs.
- Pour into a Baking Dish: Grease a 9-inch pie plate or baking dish. Pour the mixture into the dish, spreading it evenly.
- Bake: Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Cool & Serve: Let it cool slightly before slicing. Serve warm!
Top Tips for Perfecting Summer Garden Crustless Zucchini Pie
- Substitutions: Don’t have fresh herbs? Dried herbs work perfectly too. You can replace the cheese with a vegetarian option if desired or try different types for varied flavors.
- Timing: Make sure to squeeze out the excess moisture from the zucchini to avoid a soggy pie.
- Avoiding Mistakes: Watch the baking time closely; ovens may vary. You want a golden top, not overbaked!
Storing and Reheating Tips
This Summer Garden Crustless Zucchini Pie can be stored in the refrigerator for up to 4 days. Just cover it tightly with plastic wrap or store it in an airtight container. If you want to preserve it longer, you can freeze individual slices for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator overnight and reheat in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through. Alternatively, you can warm it in the microwave for about a minute or so, but be sure to monitor it to avoid a rubbery texture.
With this Summer Garden Crustless Zucchini Pie, you’re not just making a meal; you’re creating a delightful experience for you and your loved ones. So gather around, slice it up, and enjoy this taste of summer any day!
Summer Garden Crustless Zucchini Pie
Ingredients
Main Ingredients
- 4 cups grated zucchini (about 3 medium zucchini)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
- 1 cup cottage cheese
Dry Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Herbs
- 1/4 cup fresh herbs (e.g., parsley, basil) or 1 tablespoon dried herbs (e.g., Italian seasoning)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grate the zucchini using a box grater or food processor. Once grated, place it in a clean kitchen towel and squeeze out excess moisture.
- In a skillet, heat a splash of olive oil over medium heat. Add the diced onion and garlic, sautéing until the onions are translucent and fragrant, about 5 minutes.
- In a large mixing bowl, beat the eggs. Stir in the cottage cheese, shredded cheese, flour, baking powder, salt, black pepper, and cayenne pepper (if using).
- Add the grated zucchini and sautéed onion-garlic mixture into the egg and cheese mixture. Fold in the fresh herbs.
- Grease a 9-inch pie plate or baking dish. Pour the mixture into the dish, spreading it evenly.
Baking
- Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Let it cool slightly before slicing. Serve warm!
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