Description
A vibrant, healthy Summer Garden Crustless Zucchini Pie featuring fresh seasonal vegetables, aromatic herbs, and a cheesy, egg-based filling baked to golden perfection. This easy-to-make dish is perfect for a light lunch, brunch, or dinner that celebrates garden-fresh produce without the added carbs of a traditional crust.
Ingredients
Scale
Vegetables
- Cooking spray, as needed
- 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, to taste
Egg Mixture
- 6 large eggs
- ¼ cup unsweetened almond milk (or any milk)
- 2 tablespoons sifted coconut flour (or substitute ¼ cup regular flour)
- 3-5 large basil leaves, julienned
- 1 cup shredded sharp cheddar cheese, divided
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Grease a 9-inch deep dish pie pan thoroughly with nonstick cooking spray to prevent sticking.
- Sauté vegetables: Heat olive or avocado oil in a skillet over medium heat. Add the minced garlic, diced green onions (reserve some scallions for garnish), baby bella mushrooms, halved tomatoes, diced red bell pepper, and sweet corn. Season with freshly ground salt and black pepper to taste. Sauté until vegetables are tender and aromatic, then remove from heat.
- Mix egg base: In a medium bowl, whisk together the six large eggs, ¼ cup almond milk, sifted coconut flour (or regular flour), julienned basil leaves, half a cup of shredded sharp cheddar cheese, and seasoning with salt and pepper. Mix until smooth and well combined.
- Assemble the pie: Evenly spread the sautéed vegetable mixture in the greased pie pan. Pour the egg mixture over the veggies, ensuring it is evenly distributed. Sprinkle the remaining ½ cup shredded cheddar cheese on top for a golden, cheesy crust.
- Bake to perfection: Place the pie pan in the preheated oven and bake for 35 to 50 minutes. Bake until the pie is fully set in the center and the top is golden brown. To check doneness, the center should be firm and not jiggly.
- Cool and serve: Remove the pie from the oven and allow it to cool for a few minutes. Slice into six even servings. Garnish with reserved green scallions if desired and serve warm or at room temperature.
Notes
- For a gluten-free version, use coconut flour as indicated in the recipe.
- You can substitute almond milk with any preferred milk, including dairy or other plant-based alternatives.
- Ensure the pie is completely set before slicing to keep perfect slices.
- This dish stores well in the refrigerator for up to 3 days and reheats nicely.
- Feel free to swap in other seasonal vegetables depending on availability.
- Reserve some green onions for garnish to add fresh color and flavor.
