Summer Garden Crustless Zucchini Pie
Enjoy our Summer Garden Crustless Zucchini Pie! A delicious low-carb dish packed with veggies that’s perfect for breakfast or brunch. Try it now!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium zucchini
- 6 large eggs
- ¼ cup almond milk
- 1 cup shredded cheddar cheese
- Mixed summer vegetables (mushrooms, tomatoes, bell pepper, corn)
- Fresh basil leaves
- 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
- Freshly ground salt and black pepper
- 2 tablespoons sifted coconut flour (or sub ¼ cup regular flour)
Instructions
- Preheat the oven to 375°F and grease a deep dish pie pan.
- Sauté garlic and green onions in olive oil 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.
- Combine sautéed vegetables with sliced zucchini in the pie pan; pour egg mixture over the top and sprinkle with remaining cheese.
- Bake for 35-50 minutes until golden brown; cool before slicing.
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 240mg
Find it online: https://allrecipesmeal.com/summer-garden-crustless-zucchini-pie/