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Summer Garden Crustless Zucchini Pie

Summer Garden Crustless Zucchini Pie
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Enjoy the vibrant flavors of summer with this delightful Summer Garden Crustless Zucchini Pie. This healthy and low-carb dish combines fresh zucchini and a medley of colorful vegetables, making it a perfect option for breakfast, brunch, or a light meal. With protein-rich eggs and creamy cheese baked to perfection, this crustless pie is not only easy to prepare but also versatile enough to adapt to your favorite seasonal veggies. Enjoy it warm or at room temperature, making it ideal for gatherings or meal prep throughout the week.

Ingredients

Scale
  • Cooking spray
  • ½ tablespoon olive oil or avocado oil
  • 3 cloves garlic, minced
  • 1 bunch green onions, diced (reserve some for topping)
  • 1 cup sliced baby bella mushrooms
  • 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
  • Freshly ground salt and black pepper
  • 6 large eggs
  • ¼ cup unsweetened almond milk
  • 2 tablespoons sifted coconut flour
  • 3–5 large basil leaves, julienned
  • 1 cup shredded sharp cheddar cheese, divided

Instructions

  1. Preheat oven to 375°F and grease a 9-inch deep dish pie pan with cooking spray.
  2. In a large skillet over medium-high heat, sauté olive oil, garlic, and green onions until fragrant. Add mushrooms, tomatoes, bell pepper, and corn; season with salt and pepper. Cook until mushrooms soften then remove from heat.
  3. In a mixing bowl, whisk together eggs, almond milk, coconut flour, basil leaves, half of the cheese, salt, and pepper.
  4. Spread sautéed vegetables evenly in the pie pan; pour egg mixture over them and sprinkle remaining cheese on top.
  5. Bake for 35-50 minutes or until set and golden. Cool for 10 minutes before slicing.

Nutrition

Find it online: https://foodyloop.com/summer-garden-crustless-zucchini-pie/