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Summer Garden Crustless Zucchini Pie

Summer Garden Crustless Zucchini Pie
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Indulge in the flavors of summer with this vibrant Summer Garden Crustless Zucchini Pie. This healthy dish is brimming with seasonal vegetables and protein-rich eggs, making it an ideal option for breakfast, brunch, or a light dinner. With its low-carb profile and customizable ingredients, you can easily tailor it to suit your taste. Enjoy each slice warm or cold, and feel free to prep ahead for busy days. This pie is not just delicious; it’s also freezer-friendly, ensuring you always have a nutritious meal on hand.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a deep dish pie pan.
  2. Sauté garlic and green onions in olive oil until fragrant. Add mushrooms, tomatoes, bell pepper, and corn; season and cook until softened but not fully cooked.
  3. In a bowl, whisk together eggs, almond milk, coconut flour, basil leaves, and half the cheese.
  4. Spread sautéed veggies in the pie pan and pour the egg mixture on top. Sprinkle the remaining cheese over everything.
  5. Bake for 35-50 minutes until set and slightly golden. Cool before slicing.

Nutrition

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