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Summer Garden Crustless Zucchini Pie

Summer Garden Crustless Zucchini Pie
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Enjoy the delightful flavors of summer with our Summer Garden Crustless Zucchini Pie—a nutritious and satisfying dish perfect for any meal. This easy-to-make, crustless pie features a colorful medley of fresh vegetables like zucchini, tomatoes, and bell peppers, all held together by a fluffy egg mixture. With its simple preparation and customizable ingredients, this zucchini pie is an excellent choice for breakfast, brunch, or as a light dinner option. Plus, it’s gluten-free and low in carbs, making it a healthy addition to your meal rotation. With each bite bursting with flavor and nutrients, you’ll find yourself reaching for seconds!

Ingredients

Scale
  • 6 large eggs
  • 1 medium zucchini
  • 1 cup baby bella mushrooms
  • ¾ cup grape or cherry tomatoes
  • ½ small red bell pepper
  • ½ cup sweet corn
  • ¼ cup unsweetened almond milk
  • 1 cup shredded sharp cheddar cheese

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a deep dish pie pan or springform pan.
  2. In a large skillet, heat olive oil over medium-high heat. Sauté garlic and green onions until fragrant.
  3. Add sliced mushrooms, halved tomatoes, diced bell pepper, and sweet corn. Season with salt and pepper; cook until mushrooms soften.
  4. In a mixing bowl, whisk together eggs, almond milk, coconut flour, basil leaves, half the cheddar cheese, salt, and pepper.
  5. In the greased pan, layer sautéed veggies and sliced zucchini evenly. Pour egg mixture on top and sprinkle remaining cheese.
  6. Bake for 35–50 minutes until set and golden. Allow cooling before slicing.

Nutrition

Keywords: Customize with your favorite vegetables like spinach or feta cheese for added flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.

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