Description
A vibrant and healthy Summer Garden Crustless Zucchini Pie packed with fresh vegetables, herbs, and a cheesy egg filling. This gluten-free, savory pie is perfect for light lunches, brunches, or dinners, featuring zucchini, mushrooms, tomatoes, and bell peppers baked to golden perfection.
Ingredients
Scale
Vegetables
- 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
Other Ingredients
- Cooking spray
- ½ tablespoon olive oil or avocado oil
- Freshly ground salt and black pepper, to taste
- 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 the oven to 375 degrees Fahrenheit and grease a 9-inch deep dish pie pan with nonstick cooking spray to prevent sticking.
- Sauté Vegetables: Heat olive or avocado oil in a skillet over medium heat. Add minced garlic, diced green onions, sliced mushrooms, halved tomatoes, diced red bell pepper, and sweet corn. Season with salt and freshly ground black pepper. Sauté until vegetables are tender and fragrant, then remove from heat.
- Mix Egg Filling: In a large bowl, whisk together the 6 eggs, almond milk, sifted coconut flour (or regular flour), julienned basil leaves, half a cup of shredded sharp cheddar cheese, and season with salt and pepper to taste.
- Assemble the Pie: Spread the sautéed vegetables evenly in the prepared pie pan. Pour the egg mixture over the vegetables, ensuring even distribution. Sprinkle the remaining shredded cheddar cheese on top evenly.
- Bake: Place the pie pan in the preheated oven and bake for 35 to 50 minutes until the pie is set, the egg mixture is cooked through, and the top is golden brown.
- Cool and Serve: Remove from oven and allow the pie to cool slightly before slicing into 6 servings. Garnish with reserved green scallions if desired.
Notes
- This recipe is naturally gluten-free if using coconut flour; substitute with regular flour if desired but it will not be gluten-free.
- Almond milk can be substituted with any milk of choice.
- For a vegan version, substitute eggs with a vegan egg alternative and use dairy-free cheese.
- The baking time may vary slightly based on oven; check for doneness by ensuring the center is set.
- Fresh vegetables can be swapped with frozen where appropriate; just ensure they’re thawed and drained.
