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Summer Garden Crustless Zucchini Pie Recipe

Summer Garden Crustless Zucchini Pie Recipe
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★★★★★

4.7 from 17 reviews

This Summer Garden Crustless Zucchini Pie is a delightful and nutritious dish packed with fresh vegetables and savory flavors. Perfect for a light summer meal or brunch, this crustless pie is easy to make and a great way to enjoy the bounty of the season.

Ingredients

Scale

For the Pie:

  • Cooking spray
  • ½ tablespoon olive oil or avocado oil
  • 3 cloves garlic, minced
  • 1 bunch green onions, diced (reserve some green scallions for topping)
  • 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
  • Freshly ground salt and black pepper
  • 6 large eggs
  • ¼ cup unsweetened almond milk (or any milk)
  • 2 tablespoons sifted coconut flour (or sub 1/4 cup regular flour)
  • 3–5 large basil leaves, julienned
  • 1 cup shredded sharp cheddar cheese, divided

Instructions

  1. Preheat Oven: Preheat oven to 375 degrees Fahrenheit. Grease a 9-inch deep dish pie pan (or a 9-inch springform pan) with nonstick cooking spray.
  2. Sauté Vegetables: In a skillet, sauté garlic and green onions until fragrant. Add mushrooms, tomatoes, red bell pepper, and corn; season and cook until mushrooms soften. Remove from heat.
  3. Prepare Egg Mixture: In a bowl, whisk eggs, almond milk, flour, basil, 1/2 cup cheese, salt, and pepper.
  4. Assemble Pie: Spread veggies in the greased pan, pour egg mixture over them, and top with remaining cheese.
  5. Bake: Bake for 35-50 minutes until set and golden. Let cool before slicing into 6 servings. Refrigerate leftovers.

Nutrition

Keywords: Zucchini Pie, Crustless Pie, Summer Recipe, Vegetable Pie

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