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Summer Garden Crustless Zucchini Pie

Summer Garden Crustless Zucchini Pie
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Indulge in the vibrant flavors of our Summer Garden Crustless Zucchini Pie, a delightful dish that celebrates the bounty of fresh vegetables. This nutritious pie is perfect for breakfast, brunch, or a light dinner and is packed with protein-rich eggs and colorful veggies. With a quick 15-minute prep time and a customizable nature, it’s an ideal way to enjoy seasonal produce while keeping your carb intake low. Plus, it’s freezer-friendly, making it easy to prepare ahead of time and enjoy later. Say goodbye to crusts and hello to wholesome goodness!

Ingredients

Scale
  • 1 medium zucchini (sliced)
  • 6 large eggs
  • ¼ cup unsweetened almond milk
  • 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 cup shredded sharp cheddar cheese
  • Fresh basil leaves
  • Cooking spray
  • ½ tablespoon olive oil or avocado oil
  • 3 cloves garlic (minced)
  • 1 bunch green onions (diced)
  • Freshly ground salt and black pepper
  • 2 tablespoons sifted coconut flour

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9-inch pie pan.
  2. In a skillet over medium-high heat, add olive oil and sauté garlic and green onions until fragrant. Add mushrooms, tomatoes, bell pepper, and corn; season with salt and pepper. Cook until mushrooms soften.
  3. In a bowl, whisk together eggs, almond milk, coconut flour, basil, half the cheese, salt, and pepper.
  4. Spread sautéed vegetables in the pie pan; add sliced zucchini on top. Pour egg mixture over vegetables and sprinkle remaining cheese on top.
  5. Bake for 35-50 minutes until set and golden. Cool slightly before slicing.

Nutrition

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

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