Summer Garden Crustless Zucchini Pie
Indulge in the vibrant flavors of summer with our easy-to-make Summer Garden Crustless Zucchini Pie. This nutritious dish is packed with fresh vegetables, making it a perfect choice for breakfast, brunch, or a light dinner. With its low-carb profile, this crustless pie caters to health-conscious eaters while being incredibly versatile; you can easily customize it with your favorite veggies and cheeses. Enjoy it warm from the oven or as a meal prep option throughout the week—this delicious zucchini pie is bound to impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Makes 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium zucchini, sliced
- 6 large eggs
- 3 cloves garlic, minced
- 1 cup sliced baby bella mushrooms
- ¾ cup grape tomatoes, halved
- 1 cup shredded sharp cheddar cheese
- Olive oil
- Fresh basil leaves
Instructions
- Preheat the oven to 375°F (190°C) and grease a deep dish pie pan.
- In a skillet, heat olive oil over medium-high heat and sauté garlic and green onions 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.
- Spread sautéed veggies in the pie pan; pour egg mixture over them and top with remaining cheese.
- Bake for 35-50 minutes until set and golden on top. Cool for 10 minutes before slicing.
Nutrition
- Serving Size: 1 slice (about 145g)
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg
Find it online: https://yummybitezone.com/summer-garden-crustless-zucchini-pie/