Nothing says summer like a garden bursting with fresh zucchini, tomatoes, and herbs. This Summer Garden Crustless Zucchini Pie is a light, cheesy, and wholesome dish that lets seasonal produce shine. Perfect for brunch, lunch, or a meatless dinner, this recipe is simple to prepare, gluten-free, and endlessly customizable.
With no crust to worry about, this zucchini pie is lighter than a traditional quiche, but still delivers all the savory satisfaction—making it an ideal dish for warm-weather meals or using up your garden’s bounty.
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🌞 Why You’ll Love This Zucchini Pie
✔️ Crustless & gluten-free – fewer carbs, more veggies
✔️ Quick to prep – just mix and bake
✔️ Garden-to-table freshness – packed with zucchini, herbs, and cheese
✔️ Make-ahead friendly – delicious warm, cold, or room temperature
✔️ Versatile – serve for brunch, lunch, or dinner
🛒 Ingredients You’ll Need
- Fresh zucchini (grated and squeezed)
- Onion or scallions
- Cherry tomatoes (optional for color and sweetness)
- Eggs
- Cheese (cheddar, mozzarella, or feta)
- Milk
- Olive oil
- Garlic
- Fresh herbs: basil, dill, or parsley
- Flour or almond flour (optional, for structure)
- Baking powder
- Salt and pepper
👩🍳 Tips for Success
- Squeeze that zucchini! Too much water = soggy pie. Use a clean kitchen towel or cheesecloth.
- Customize the cheese. Feta for tang, cheddar for richness, or a mix!
- Add-ins welcome. Chopped bell peppers, spinach, or corn can boost the flavor and color.
- Serve it your way. Great hot or cold, with a green salad or bowl of soup.
📖 Summer Garden Crustless Zucchini Pie Recipe
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55 minutes
Servings: 6
Ingredients:
- 2 medium zucchini, grated (about 2 cups packed)
- 1/2 small onion, finely chopped (or 2 green onions)
- 1/2 cup cherry tomatoes, halved (optional)
- 3 large eggs
- 1 cup shredded cheddar or mozzarella cheese
- 1/3 cup milk
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/4 cup chopped fresh herbs (basil, dill, or parsley)
- 1/4 cup all-purpose flour or almond flour (optional)
- 1/2 tsp baking powder
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish or round baking pan.
- Prep the zucchini by grating and placing it in a clean towel. Squeeze out as much moisture as possible to avoid a watery pie.
- In a large bowl, whisk together eggs, milk, olive oil, garlic, and herbs. Stir in the flour and baking powder (if using), mixing until smooth.
- Add the grated zucchini, chopped onion, and cheese to the bowl. Season with salt and pepper, then fold everything together until well combined.
- Pour the mixture into the prepared pan, smoothing the top. Add halved cherry tomatoes on top for a fresh burst of flavor (optional).
- Bake for 35–40 minutes, or until the top is golden and the center is set.
- Let cool for 10 minutes before slicing and serving. Enjoy warm, at room temperature, or chilled!
🍽️ Serving Suggestions
- With a crisp garden salad and vinaigrette
- Alongside fruit and coffee for a summer brunch
- As a light dinner with grilled chicken or tofu
This Summer Garden Crustless Zucchini Pie is a celebration of seasonal produce and simplicity. Whether you’re trying to use up your zucchini harvest or looking for a fresh brunch idea, this pie hits all the right notes.