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Summer Garden Crustless Zucchini Pie

Summer Garden Crustless Zucchini Pie
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Indulge in the vibrant flavors of summer with our Summer Garden Crustless Zucchini Pie. This nutritious dish is an ideal choice for brunch, breakfast, or a light dinner. Packed with an array of fresh vegetables and protein-rich eggs, it serves as a satisfying meal that’s both delicious and low in carbs. Plus, its freezer-friendly nature makes it perfect for meal prep! Customize it with your favorite veggies or proteins to suit any palate, and enjoy the delightful combination of cheesy goodness and wholesome ingredients.

Ingredients

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  • 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
  • 6 large eggs
  • ¼ cup unsweetened almond milk
  • 2 tablespoons sifted coconut flour
  • 3–5 large basil leaves, julienned
  • 1 cup shredded sharp cheddar cheese, divided

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9-inch pie pan with cooking spray.
  2. In a large skillet over medium-high heat, add olive oil and sauté garlic and green onions until fragrant. Add mushrooms, tomatoes, bell pepper, and corn; season and cook until softened.
  3. In a bowl, whisk together eggs, almond milk, coconut flour, basil, half the cheese, salt, and pepper.
  4. Spread cooked vegetables evenly in the pie pan; pour egg mixture over them and sprinkle remaining cheese on top.
  5. Bake for 35-50 minutes until puffed and golden brown. Cool for 10 minutes before slicing.

Nutrition

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

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