Summer Garden Crustless Zucchini Pie
Indulge in the vibrant flavors of summer with this easy and healthy Summer Garden Crustless Zucchini Pie. This delightful dish is brimming with fresh vegetables like zucchini, mushrooms, and sweet corn, all held together by a fluffy egg mixture and topped with sharp cheddar cheese. Perfect for breakfast, brunch, or a light dinner, this crustless pie is not only low in carbs but also rich in protein, making it a nutritious choice for any meal. Plus, it’s freezer-friendly—prepare extra portions to enjoy its fresh taste anytime you need a quick meal. Customize it with your favorite veggies or herbs for a personal touch!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6 slices 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cloves garlic
- 1 cup baby bella mushrooms
- ¾ cup grape tomatoes
- ½ medium red bell pepper
- ½ cup sweet corn
- 1 medium zucchini
- 6 large eggs
- ¼ cup almond milk (or any milk)
- 2 tablespoons coconut flour
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9-inch deep dish pie pan.
- In a skillet over medium-high heat, sauté minced garlic and diced green onions in olive oil until fragrant. Add mushrooms, tomatoes, bell pepper, and corn; season with salt and pepper.
- In a mixing bowl, whisk together eggs, almond milk, coconut flour, basil leaves, and half of the cheese until smooth.
- Spread sautéed vegetables evenly in the greased pan and pour the egg mixture on top. Sprinkle with remaining cheese.
- Bake for 35-50 minutes or until set and golden on top. Cool slightly before slicing.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 178
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg