Description
This Summer Garden Crustless Zucchini Pie is a delightful and nutritious dish that celebrates the flavors of the season. Packed with fresh vegetables, eggs, and cheese, it’s a satisfying meal for any time of day.
Ingredients
Units
Scale
For the Pie:
- Cooking spray
- 1/2 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
- 3/4 cup grape or cherry tomatoes, halved
- 1/2 small red bell pepper, diced
- 1/2 cup sweet corn, fresh or frozen
- 1 medium zucchini, sliced into 1/4 inch rounds
- Freshly ground salt and black pepper
- 6 large eggs
- 1/4 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
- Preheat the Oven: Preheat oven to 375 degrees Fahrenheit. Grease a 9-inch deep dish pie pan with nonstick cooking spray.
- Sauté Vegetables: In a skillet, sauté garlic, green onions, mushrooms, tomatoes, red bell pepper, and corn. Season with salt and pepper. Remove from heat.
- Prepare Egg Mixture: In a bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese, salt, and pepper.
- Assemble the Pie: Spread veggies in the pie pan, pour the egg mixture over them, and top with remaining cheese.
- Bake: Bake for 35-50 minutes until set and golden. Allow to cool before slicing into 6 servings.
Notes
- This pie is delicious served warm or cold.
- Feel free to customize the vegetables based on what’s in season.
- Experiment with different herbs and cheeses for varied flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 235
- Sugar: 4g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 215mg
