Summer Garden Crustless Zucchini Pie
A delicious and customizable Summer Garden Crustless Zucchini Pie filled with fresh vegetables and cheese.
Equipment
- 9 inch deep dish pie pan
- large skillet
- Mixing Bowl
Ingredients
- 1 can cooking spray
- 0.5 tablespoon olive oil or avocado oil
- 3 cloves garlic minced
- 1 bunch green onions diced, reserve some for topping
- 1 cup baby bella mushrooms sliced
- 0.75 cup grape or cherry tomatoes halved
- 0.5 small red bell pepper diced
- 0.5 cup sweet corn fresh or frozen
- 1 medium zucchini sliced into ¼ inch rounds
- freshly ground salt and black pepper
- 6 large eggs
- 0.25 cup unsweetened almond milk or any milk
- 2 tablespoons coconut flour sifted, or substitute ¼ cup regular flour
- 3-5 large basil leaves julienned
- 1 cup shredded sharp cheddar cheese divided
Instructions
- Preheat oven to 375°F. Grease a 9 inch deep dish pie pan with nonstick cooking spray.
- Add olive oil to a large skillet over medium high heat. Once hot, add garlic and green onions; sauté until fragrant. Then add mushrooms, tomatoes, red bell pepper, and corn; season with a little salt and pepper. Cook for a few minutes until mushrooms soften. Remove from heat.
- In a large bowl, whisk together eggs, almond milk, coconut flour, basil, ½ cup cheddar cheese, and a little salt & pepper.
- Add all veggies (including zucchini) to the greased pie pan and spread evenly. Pour egg mixture over the veggies and sprinkle with remaining ½ cup cheddar cheese.
- Bake for 35-50 minutes or until egg sets and is slightly golden. Let cool for 10 minutes before cutting into 6 slices.
Notes
Feel free to mix and match veggies and cheese. You can freeze individual slices covered in plastic wrap and tinfoil, then store in airtight containers.
Nutrition
Serving: 1sliceCalories: 176kcalCarbohydrates: 7.8gProtein: 11.4gFat: 11.4gSaturated Fat: 5.2gFiber: 1.2gSugar: 1.4g
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