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- 2 medium zucchinis, coarsely grated - 1 cup cherry tomatoes, halved - 1 cup corn kernels (fresh or frozen) - 1 small onion, finely chopped - 2 cloves garlic, minced - 4 large eggs - 1 cup shredded mozzarella cheese - 1/2 cup finely grated parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper - 2 tablespoons extra virgin olive oil This crustless zucchini pie shines with fresh produce. You get to enjoy the taste of summer in every bite. Zucchini is the star, but the cherry tomatoes and corn add bright flavors and textures. I love how easy it is to prepare these ingredients. Just grab your fresh zucchinis and have fun grating them. Next, halving the cherry tomatoes is quick and gives a lovely pop of color. If using frozen corn, there’s no need to cook it first. Just toss it in! The onion and garlic bring depth to the dish. When you sauté them, they will fill your kitchen with a warm, inviting scent. Now, the dairy brings creaminess to the pie. Eggs create a light and fluffy structure. The mozzarella cheese makes it gooey, while parmesan adds a sharp bite. Together, they balance out the veggies perfectly. Don’t forget the seasoning! Oregano, salt, and pepper enhance the dish's overall flavor. Using good olive oil adds richness. You’ll want to drizzle it generously when preparing your pie. This is a nourishing dish that captures the essence of summer. For the full recipe, check out the details and enjoy making this delightful meal! - Preheat your oven to 350°F (175°C). - Grease a 9-inch pie dish with olive oil. Start with setting the right temperature for baking. Preheating is key to even cooking. Greasing the dish helps the pie release easily after baking. - Heat olive oil and sauté onion and garlic. - Add grated zucchini until softened. In a medium skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic. Cook for about 3-4 minutes. The onion should be soft and fragrant. Next, add the coarsely grated zucchini. Stir for about 3 minutes until it softens. This step brings out the flavors, making your pie taste fresh and vibrant. - Combine egg mixture with sautéed vegetables. - Pour into the pie dish and bake for 30-35 minutes. In a large bowl, whisk together the eggs, mozzarella, parmesan, oregano, salt, and pepper. Mix well until frothy. Gently fold in the cooled zucchini mixture and any other veggies you want. Pour this mix into your greased pie dish. Bake for 30-35 minutes. Check for a golden top and use a toothpick to ensure it’s fully cooked. This baking step makes everything come together nicely. Enjoy this nourishing dish from the Full Recipe for a delicious summer meal! To get that perfect texture, watch the bake time. You want it gooey but firm. Aim for about 30 to 35 minutes. Check for a golden-brown top. Use a toothpick to test. Insert it into the center; if it comes out clean, your pie is ready. To boost the taste, try adding fresh herbs. Thyme and parsley add great depth. If you like heat, jalapeños can add a nice kick. Mix them in for a zesty surprise. I love serving this pie warm or at room temperature. It tastes great either way. Pair it with a fresh side salad or some crusty bread. Both add a nice crunch to your meal. Enjoy this dish with friends or family, and savor the summer flavors! For the full recipe, check out the detailed steps above. {{image_4}} Dietary substitutions make this dish even more friendly for everyone. You can make it gluten-free by skipping the crust altogether. Just use the ingredients as they are. If you're dairy-free, replace the mozzarella and parmesan with your favorite vegan cheese. It melts well and keeps the flavor. You can also play with alternate ingredients. Try using different vegetables like bell peppers or spinach. They add color and taste to the pie. If you want added sweetness, substitute sweet potatoes for the corn. This change gives a nice twist to the flavor. Cooking methods can change how you enjoy this dish. If you’re short on time, try making it in an air fryer. It cooks faster and gives a crispy edge. For a different texture, cook it on the stovetop in a skillet. This will create a frittata-style dish that's just as tasty. For the full recipe, check out the earlier sections. Enjoy experimenting with these variations! Refrigerator Storage Store leftovers covered in the fridge for up to 3 days. This keeps the pie fresh and tasty. To enjoy it warm, reheat in the oven or microwave. Just be sure to check it often while reheating. Freezing Guidance If you want to save some for later, you can freeze slices. Use airtight containers to keep the pie fresh for up to 3 months. When you're ready to eat it, thaw the slices overnight in the refrigerator. This helps maintain the flavor and texture. Preventing Sogginess To keep your pie from getting soggy, allow it to cool completely before covering it. If you stack slices, use parchment paper between the layers. This will help keep the crust firm and delicious. For the best results, enjoy your Summer Garden Crustless Zucchini Pie fresh, but these tips can help you save some for later. Yes, you can prepare it in advance and bake it just before serving. This makes it easy for gatherings. Simply prepare the mixture, cover it, and store it in the fridge. When you’re ready, pour it into the dish and bake. The pie will still taste fresh and delicious. Summer squash or eggplant can be excellent substitutes. Both bring a nice texture and flavor. If you want to try something different, you can also use grated carrots. They add a sweet touch and pair well with the other ingredients. Yes, this recipe is vegetarian-friendly; incorporate more veggies as desired. You can add bell peppers, spinach, or mushrooms to enhance the flavors. This pie is a great way to use up any extra veggies you have in your fridge. Simply scale up the ingredient amounts based on the desired number of servings. If you want to serve more people, double or triple the recipe. Just ensure your pie dish can hold the extra mixture. You can also use smaller dishes for individual servings. This article covered a tasty zucchini pie recipe. You learned about ingredients, step-by-step instructions, and helpful tips. Plus, we discussed fun variations and storage tips. Cooking can be easy and fun. Try these ideas to make the dish your own. Enjoy every bite, and share it with family or friends. You will love the flavors and textures!

Summer Garden Crustless Zucchini Pie

Enjoy the taste of summer with this delicious Summery Garden Crustless Zucchini Pie! Packed with fresh zucchini, cherry tomatoes, and corn, this dish is easy to make and perfect for any meal. It's gluten-free and full of flavor, thanks to mozzarella, parmesan, and fragrant basil. Click through to discover the full recipe and impress your family and friends with this vibrant and healthy pie that everyone will love!
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Ingredients
  

2 medium zucchinis, coarsely grated

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1 small onion, finely chopped

2 cloves garlic, minced

4 large eggs

1 cup shredded mozzarella cheese

1/2 cup finely grated parmesan cheese

1 teaspoon dried oregano

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

Fresh basil leaves for an aromatic garnish

Instructions
 

Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie dish with olive oil to prevent sticking.

    Sauté Aromatics: In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.

      Cook Zucchini: Add the grated zucchini to the skillet, stirring well to combine. Cook for an additional 3 minutes, just until the zucchini is slightly softened. Remove from heat and allow it to cool for a few minutes.

        Mix the Base: In a large mixing bowl, whisk together the eggs, shredded mozzarella cheese, grated parmesan cheese, dried oregano, sea salt, and freshly ground black pepper until the mixture is well combined and slightly frothy.

          Combine Ingredients: Fold the cooled zucchini mixture, halved cherry tomatoes, and corn kernels into the egg mixture, stirring gently until all the ingredients are evenly distributed.

            Bake: Pour the assembled mixture into the prepared pie dish, ensuring an even spread across the surface.

              Oven Time: Place the pie in the preheated oven and bake for approximately 30-35 minutes. It’s done when the top is golden brown, and a toothpick inserted into the center emerges clean.

                Cool and Serve: Once baked, allow the pie to cool for about 10 minutes before slicing into wedges. Just before serving, garnish with fresh basil leaves to add a pop of color and flavor.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                    - Presentation Tips: Serve the pie warm or at room temperature, cut into delightful wedges, and plate on a vibrant platter alongside extra halved cherry tomatoes and scattered basil for an inviting summer feast.