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Summer Garden Crustless Zucchini Pie

Summer Garden Crustless Zucchini Pie

Indulge in the vibrant flavors of summer with this easy-to-make crustless zucchini pie. Bursting with a colorful medley of fresh vegetables, including zucchini, mushrooms, and tomatoes, this healthy dish is not only low in carbs but also high in protein. Perfect for breakfast, brunch, or as a light dinner option, it can be customized with your favorite ingredients to suit any palate. Plus, it’s freezer-friendly, making it a convenient choice for meal prep. Impress your family and friends with this nutritious and delicious recipe that showcases the best of summer’s bounty.

  • Total Time: 55 minutes
  • Yield: Serves approximately 6 slices 1x

Ingredients

Scale
  • 6 large eggs
  • 1 cup sliced baby bella mushrooms
  • 3 cloves garlic, minced
  • 1 medium zucchini, sliced
  • ¾ cup grape or cherry tomatoes, halved
  • ½ cup sweet corn (fresh or frozen)
  • ¼ cup unsweetened almond milk
  • 2 tablespoons sifted coconut flour
  • 1 cup shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9-inch deep dish pie pan.
  2. In a large skillet over medium-high heat, add olive oil and sauté garlic and green onions until fragrant.
  3. Stir in mushrooms, tomatoes, red bell pepper, and corn; season with salt and pepper. Cook until veggies are slightly tender.
  4. In a mixing bowl, whisk together eggs and almond milk. Add coconut flour, basil leaves, half of the cheddar cheese, salt, and pepper; mix until smooth.
  5. Spread sautéed vegetables evenly in the prepared pan and pour the egg mixture over them. Sprinkle remaining cheese on top.
  6. Bake for 35–50 minutes or until golden brown and egg is set. Allow to cool before slicing.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast/Brunch
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximately 100g)
  • Calories: 190
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 180mg

Keywords: Feel free to swap in any seasonal vegetables you have on hand for added variety. This dish can be made ahead of time and stored in the refrigerator or freezer for easy meal prep.