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Summer Garden Crustless Zucchini Pie

  • Total Time: 1 hour
  • Yield: 6 1x

Description

Summer Garden Crustless Zucchini Pie is a vibrant, healthy dish packed with fresh summer vegetables like zucchini, bell peppers, mushrooms, and corn. The combination of savory vegetables and rich cheddar cheese in a fluffy, crustless quiche-like bake makes this pie satisfying yet light. Perfect for brunch, lunch, or a light dinner, it’s gluten-free adaptable and keeps well for easy meal prep.

Ingredients

Scale
  • Cooking spray
  • 1/2 tablespoon olive oil or avocado oil
  • 3 cloves garlic, minced
  • 1 bunch green onions, diced (reserve some for topping)
  • 1 cup sliced baby bella mushrooms
  • 3/4 cup grape or cherry tomatoes, halved
  • 1/2 small red bell pepper, diced
  • 1/2 cup sweet corn, fresh or frozen
  • 1 medium zucchini, sliced into 1/4 inch rounds
  • Freshly ground salt and black pepper, to taste
  • 6 large eggs
  • 1/4 cup unsweetened almond milk or any milk
  • 2 tablespoons sifted coconut flour or 1/4 cup regular flour
  • 3 to 5 large basil leaves, julienned
  • 1 cup shredded sharp cheddar cheese, divided

Instructions

  1. Preheat oven to 375°F. Grease a 9-inch deep dish pie pan with nonstick cooking spray.
  2. Add olive oil to a large skillet over medium-high heat. Once hot, add garlic and green onions and sauté until fragrant.
  3. Add mushrooms, tomatoes, red bell pepper, and corn. Season with salt and pepper. Cook until mushrooms begin to soften. Remove from heat.
  4. In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese, salt, and pepper.
  5. Add all vegetables (including zucchini) to the greased pie pan and spread evenly.
  6. Pour egg mixture over vegetables. Sprinkle remaining 1/2 cup shredded cheddar cheese on top.
  7. Bake for 35–50 minutes or until eggs are set, puffed, and lightly golden.
  8. Remove from oven and let cool for 10 minutes before cutting into 6 slices. Garnish with reserved scallions.

Notes

Substitute regular flour for coconut flour if needed, or use plant-based cheese to make it dairy-free. Leftovers can be stored in the fridge for up to 4 days; reheat gently in the oven or microwave. Make ahead by assembling ingredients and baking the next day. If pie isn’t setting, bake longer or use a toothpick to test center. Ensure vegetables are not watery to avoid a soggy texture.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 160
  • Sugar: 3g
  • Sodium: 330mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 11g
  • Cholesterol: 195mg

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