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Summer Garden Crustless Zucchini Pie

Summer Garden Crustless Zucchini Pie
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Discover the delightful Summer Garden Crustless Zucchini Pie, a versatile dish that’s perfect for any meal—from breakfast to brunch gatherings. This healthy bake features a vibrant medley of summer vegetables and is packed with protein, making it an ideal choice for anyone seeking a nutritious yet satisfying meal. With its customizable nature, you can easily incorporate your favorite veggies or herbs, ensuring it caters to diverse taste preferences. Plus, it’s freezer-friendly, giving you a quick meal option whenever you need it. Enjoy this savory pie warm from the oven or chilled as a refreshing snack.

Ingredients

Scale
  • 1 medium zucchini, sliced
  • 6 large eggs
  • 1 cup sliced baby bella mushrooms
  • ¾ cup grape tomatoes, halved
  • ½ cup sweet 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
  • ¼ cup unsweetened almond milk (or any milk)
  • 2 tablespoons sifted coconut flour (or sub 1/4 cup regular flour)
  • Freshly ground salt and black pepper
  • Cooking spray

Instructions

  1. Preheat your oven to 375°F and grease a 9-inch pie pan.
  2. In a skillet, heat olive oil and sauté garlic and green onions until fragrant. Add mushrooms, tomatoes, corn, bell pepper, salt, and pepper; cook until softened.
  3. In a mixing bowl, whisk together eggs, almond milk, coconut flour, basil, cheese, salt, and pepper.
  4. Spread sautéed vegetables in the pie pan and pour the egg mixture over them. Top with remaining cheese.
  5. Bake for 35-50 minutes until set and golden on top. Let cool before slicing.

Nutrition

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