Summer Garden Crustless Zucchini Pie

Name: Summer Garden Crustless Zucchini Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: cooking spray; ½ tablespoon olive oil or avocado oil; 3 cloves garlic, minced; 1 bunch green onions, diced (reserve some green scallions 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 (or any milk); 2 tablespoons sifted coconut flour (or sub 1/4 cup regular flour); 3-5 large basil leaves, julienned; 1 cup shredded sharp cheddar cheese, divided

User Reviews

4.8

123 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 servings
Calories
176 kcal
Course
Breakfast
Cuisine
American, Vegan

Summer Garden Crustless Zucchini Pie

Stella Guerrero

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Easy low carb crustless zucchini pie packed with a rainbow of summer vegetables. This healthy zucchini pie recipe is packed with protein and easy to customize with tons of different add-ins. It's freezer-friendly and perfect for breakfast or brunch!

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Ingredients

Servings

cooking spray
½ tablespoon olive oil or avocado oil
3 cloves garlic, minced
1 bunch green onions, diced (reserve some green scallions 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 (or any milk)
2 tablespoons sifted coconut flour (or sub 1/4 cup regular flour)
3-5 large basil leaves, julienned
1 cup shredded sharp cheddar cheese, divided

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Instructions

Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan) with nonstick cooking spray.
Add olive oil to a large skillet and place over medium high heat. Once hot, add garlic, green onions and sauté until fragrant. Then add in mushrooms, tomatoes, red bell pepper and corn; season with a little salt and pepper and cook for a few minutes until the mushrooms begin to soften. (We're not cooking the zucchini!) Remove veggies from heat and set aside.
In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
Add all of the veggies (including the zucchini) to the greased pie pan and spread out evenly. Next pour your egg mixture over the top of the veggies. Sprinkle the top with remaining 1/2 cup shredded cheddar cheese.
Bake for 35-50 minutes or until egg sets, puffs up, and becomes slightly golden. Remove from heat and allow to cool for 10 minutes before cutting into 6 slices. Allow pie to completely cool before covering and storing in the fridge.

Notes

Feel free to mix and match veggies and cheese. You can really make this delicious crustless zucchini pie your own!
To freeze individual slices: cover them in plastic wrap and tinfoil, and then place them into airtight containers or ziploc bags in the freezer. To reheat: unwrap your frozen slice and place on a microwave safe dish at 30-second intervals for about 1 minute until heated through.
See the full post for more ways to customize and what to serve with this zucchini pie.

Nutrition Information

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Serving 1slice Calories 176cal (9%) Carbohydrates 7.8g (3%) Protein 11.4g (23%) Fat 11.4g (18%) Saturated Fat 5.2g (26%) Fiber 1.2g (5%) Sugar 1.4g (3%)