Description
A fresh and wholesome Summer Garden Crustless Zucchini Pie packed with sautéed vegetables, herbs, and melted cheddar cheese, baked to golden perfection. This pie is perfect for a light lunch or a savory brunch, offering a gluten-free, low-carb option that highlights the vibrant flavors of summer produce.
Ingredients
Scale
Vegetables and Aromatics
- Cooking spray
- 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 (½ cup for egg mixture, ½ cup for topping)
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9-inch deep dish pie pan with nonstick cooking spray to prevent sticking.
- Sauté Vegetables: Heat olive oil 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 freshly ground salt and black pepper. Sauté until vegetables are tender and aromatic, then remove the skillet from heat to cool slightly.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, unsweetened almond milk, sifted coconut flour, julienned basil leaves, half of the shredded cheddar cheese, salt, and black pepper. Mix thoroughly until the batter is smooth and well combined.
- Assemble the Pie: Spread the sautéed vegetable mixture evenly in the prepared pie pan. Carefully pour the egg mixture over the vegetables, ensuring full coverage. Sprinkle the remaining shredded cheddar cheese on top for a delicious golden crust.
- Bake: Place the pie in the preheated oven and bake for 35-50 minutes, or until the pie is set in the center and the top is golden brown. The crustless pie should have a firm texture when done.
- Cool and Serve: Remove the pie from the oven and allow it to cool for several minutes before slicing. This helps the pie set further for clean slices. Garnish with the reserved green scallions and serve warm or at room temperature, dividing into six servings.
Notes
- You can substitute coconut flour with regular flour if preferred, but note that coconut flour absorbs more moisture so adjustments might be needed.
- Using almond milk keeps this dish dairy-light, but other milk varieties work well.
- Feel free to customize the vegetables based on seasonal availability or personal preference.
- For a vegetarian option, this recipe is already suitable. To make it vegan, consider substituting eggs with a vegan egg replacer.
- Allow the pie to cool before cutting to prevent it from crumbling.
