Print

Summer Garden Crustless Zucchini Pie

Summer Garden Crustless Zucchini Pie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover the vibrant flavors of summer with this Summer Garden Crustless Zucchini Pie, a delightful dish that’s perfect for breakfast or brunch. Packed with nutritious vegetables and protein-rich eggs, this crustless pie is both healthy and low-carb. The combination of sautéed veggies such as zucchini, mushrooms, and bell peppers creates a colorful and flavorful experience that will brighten your mornings. Not only is it versatile—allowing for customization with your favorite ingredients—but it’s also freezer-friendly, making it easy to enjoy any time you crave a taste of summer goodness.

Ingredients

Scale
  • 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 the oven to 375°F. Grease a 9-inch deep dish or springform pan with cooking spray.
  2. In a skillet over medium-high heat, warm olive oil and sauté garlic and green onions until fragrant. Add mushrooms, tomatoes, red bell pepper, and sweet corn; season with salt and pepper. Cook briefly until softened.
  3. In a mixing bowl, whisk together eggs, almond milk, coconut flour, basil leaves, half of the cheddar cheese, salt, and pepper.
  4. Spread the sautéed vegetables evenly in the prepared pan. Pour the egg mixture over the top and sprinkle remaining cheese.
  5. Bake for 35-50 minutes until set and golden brown. Let cool for 10 minutes before slicing.

Nutrition

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