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Summer Garden Crustless Zucchini Pie

Summer Garden Crustless Zucchini Pie
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Indulge in the vibrant flavors of Summer Garden Crustless Zucchini Pie, a delightful dish that marries fresh vegetables with protein-packed eggs. Perfect for breakfast, brunch, or even as a light dinner, this crustless pie is not only low in carbs but also incredibly versatile. Using seasonal produce, you can easily customize it to your taste. The effortless preparation means less time in the kitchen and more time enjoying this colorful, nutritious meal with family and friends. Plus, it’s freezer-friendly—make it ahead of time for quick meals later on!

Ingredients

Scale
  • 1 medium zucchini
  • 6 large eggs
  • 1 cup baby bella mushrooms
  • ¾ cup grape tomatoes
  • ½ cup corn (fresh or frozen)
  • 1 cup shredded sharp cheddar cheese
  • Fresh basil leaves
  • ½ tablespoon olive oil or avocado oil
  • 3 cloves garlic, minced
  • 1 bunch green onions, diced
  • ½ small red bell pepper, diced
  • Freshly ground salt and black pepper
  • ¼ cup unsweetened almond milk (or any milk)
  • 2 tablespoons sifted coconut flour (or sub ¼ cup regular flour)

Instructions

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

Nutrition

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