Summer Garden Crustless Zucchini Pie
User Reviews
4.8
Summer Garden Crustless Zucchini Pie
Description
This crustless pie starts with sautéing garlic, green onions, mushrooms, tomatoes, red bell pepper, and corn lightly seasoned before layering into a greased pie pan with sliced zucchini. A mixture of eggs, almond milk, coconut flour, shredded cheddar, and basil is whisked and poured over the vegetables. The combination of eggs and coconut flour forms a binding custard while cheese adds richness and a hint of sharpness.
Baking at 375°F allows the pie to puff slightly and become golden brown, with a set yet tender interior. The zucchini remains mostly fresh-tasting as it isn’t pre-cooked, contributing a mild sweetness and soft bite contrasted by the sautéed vegetables. The pie slices easily once cooled.
This dish serves well as a light lunch, brunch item, or side dish emphasizing garden vegetables. Variations are encouraged by mixing different vegetables or cheeses according to personal preference. Leftover slices can be frozen individually and reheated in the microwave for convenience.
Ingredients
- cooking spray
- ½ tablespoon olive oil or avocado oil
- 3 cloves garlic minced
- 1 green onions bunch, diced; some scallions reserved for topping
- 1 cup baby bella mushroom sliced
- ¾ cup grape tomatoes or cherry tomatoes, halved
- ½ red bell pepper small, diced
- ½ cup sweet corn fresh or frozen
- 1 zucchini medium, sliced into 1/4 inch rounds
- salt freshly ground
- black pepper freshly ground
- 6 egg large
- ¼ cup unsweetened almond milk or any milk
- 2 tablespoons coconut flour sifted, or sub 1/4 cup regular flour
- 3-5 basil large leaves, julienned
- 1 cup cheddar cheese sharp, shredded, divided
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
- Customize this pie by using different vegetables and cheeses to suit your taste.
- Freeze individual slices wrapped tightly in plastic wrap and foil in airtight containers for later use.
- Reheat frozen slices in the microwave in 30-second intervals until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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