Embrace the bountiful flavors of summer with our Summer Garden Crustless Zucchini Pie. This delightful dish combines the freshness of garden vegetables with the richness of cheese, making it a perfect addition to any meal. Whether you’re hosting a summer brunch or looking for a light dinner option, this crustless zucchini pie is sure to impress. Let’s dive into the recipe!
Ingredients:
2 cups shredded zucchini
1/2 cup fresh basil leaves, chopped
1/2 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
1/2 cup shredded mozzarella cheese
1/2 cup all-purpose flour
2 large eggs, beaten
1/2 cup milk
2 tablespoons olive oil
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Preheat Oven and Prepare Pan:
Preheat your oven to 375°F (190°C).
Grease a 9-inch pie dish or quiche pan with olive oil.
Prepare Zucchini:
Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture. This step is crucial to prevent the pie from becoming too watery.
Combine Ingredients:
In a large bowl, combine the shredded zucchini, cherry tomatoes, chopped basil, grated Parmesan cheese, shredded mozzarella cheese, all-purpose flour, milk, beaten eggs, olive oil, baking powder, salt, and black pepper.
Mix well until everything is evenly combined.
Bake the Pie:
Pour the mixture into the greased pie dish or quiche pan, spreading it out evenly.
Bake in Oven:
Bake for 35-40 minutes, or until the top is golden brown and the center is set.
Cool and Serve:
Remove from the oven and let it cool slightly before slicing.
Serve warm or at room temperature, garnished with extra fresh basil if desired.
Serving Tips:
As a Main Dish: Serve the Summer Garden Crustless Zucchini Pie as a main dish alongside a crisp green salad. A simple vinaigrette with lemon or balsamic dressing complements the pie’s flavors wonderfully.
Brunch Delight: This pie is perfect for brunch gatherings. Pair it with fresh fruit, a yogurt parfait, or a light smoothie for a balanced and nutritious meal.
Side Dish: Use the pie as a side dish to accompany grilled meats or fish. Its light and fresh flavors make it an excellent match for a summer barbecue.
Appetizer: Cut the pie into smaller squares or wedges and serve as an appetizer. It’s a great finger food option for parties and gatherings.
Garnish Options: Enhance the presentation and flavor by garnishing with extra fresh basil leaves, a sprinkle of grated Parmesan, or a drizzle of balsamic glaze.
Storage Tips:
Refrigeration: Store any leftover zucchini pie in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Ensure the pie is completely cooled before storing to prevent condensation inside the container.
Reheating: To reheat, place the pie in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also reheat individual slices in the microwave for 1-2 minutes on a microwave-safe plate.
Freezing: Although the texture may change slightly, you can freeze the pie for longer storage. Wrap the cooled pie tightly in plastic wrap, then place it in a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Cold Serving: This pie is also delicious when served cold, making it a convenient option for quick snacks or meals. Enjoy a slice straight from the fridge for a refreshing treat.
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FAQs:
Can I make the Summer Garden Crustless Zucchini Pie gluten-free?
Yes, you can make this pie gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the gluten-free flour blend you choose contains a binding agent like xanthan gum or guar gum to help the pie hold together.
Can I use other types of cheese instead of Parmesan and mozzarella?
Absolutely! You can experiment with different cheeses to suit your taste. Cheddar, feta, or goat cheese can be great alternatives. Keep in mind that the flavor and texture of the pie may vary depending on the cheese used.
How do I prevent the pie from becoming too watery?
To prevent the pie from becoming too watery, it’s crucial to squeeze out excess moisture from the shredded zucchini. Place the zucchini in a clean kitchen towel or cheesecloth and wring out as much liquid as possible. This step ensures the pie has the right texture and consistency.
Can I add other vegetables to the pie?
Yes, you can customize the pie by adding other vegetables. Bell peppers, onions, spinach, and mushrooms are excellent additions. Be sure to sauté any additional vegetables to remove excess moisture before mixing them into the pie to maintain the right consistency.
Conclusion:
Savor the taste of summer with our Summer Garden Crustless Zucchini Pie. It’s a delightful way to use up garden produce and enjoy a healthy, delicious meal. Give this recipe a try and let the fresh flavors of summer shine on your table!.
📖 Recipe:
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Summer Garden Crustless Zucchini Pie
- Total Time: 55-60 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Experience the flavors of summer with our Summer Garden Crustless Zucchini Pie. This delicious and easy-to-make dish features fresh zucchini, cherry tomatoes, and basil, combined with rich Parmesan and mozzarella cheese. Perfect for brunch, lunch, or dinner, this pie is a versatile and healthy option that will delight your taste buds.
Ingredients
2 cups shredded zucchini
1 cup cherry tomatoes, halved
1/2 cup fresh basil leaves, chopped
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup all-purpose flour
1/2 cup milk
2 large eggs, beaten
2 tablespoons olive oil
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Preheat Oven and Prepare Pan:
- Preheat your oven to 375°F (190°C).
- Grease a 9-inch pie dish or quiche pan with olive oil.
- Prepare Zucchini:
- Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
- Combine Ingredients:
- In a large bowl, combine the shredded zucchini, cherry tomatoes, chopped basil, grated Parmesan cheese, shredded mozzarella cheese, all-purpose flour, milk, beaten eggs, olive oil, baking powder, salt, and black pepper.
- Mix well until everything is evenly combined.
- Bake the Pie:
- Pour the mixture into the greased pie dish or quiche pan, spreading it out evenly.
- Bake in Oven:
- Bake for 35-40 minutes, or until the top is golden brown and the center is set.
- Cool and Serve:
- Remove from the oven and let it cool slightly before slicing.
- Serve warm or at room temperature, garnished with extra fresh basil if desired.
Notes
Moisture Control: Squeezing out excess moisture from the zucchini is crucial to prevent the pie from becoming too watery.
Cheese Substitutions: Feel free to substitute Parmesan and mozzarella with other cheeses like cheddar or feta.
Vegetable Additions: You can add other vegetables like bell peppers, onions, or spinach. Sauté them before adding to the mixture to reduce moisture.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
