Print

Summer Garden Crustless Zucchini Pie

Summer Garden Crustless Zucchini Pie
Print Recipe

There’s something special about a pie made from the heart of your summer garden. This crustless zucchini pie was born on a sunny afternoon with vegetables picked fresh from Grandma’s backyard. It’s light, flavorful, and perfect for a simple lunch or dinner. Make this for your next gathering or savor it quietly with a cup of tea and the hum of cicadas in the background.

Ingredients

Scale

Cooking spray

½ tbsp olive oil or avocado oil

3 cloves garlic, minced

1 bunch green onions, diced (reserve green tops)

1 cup baby bella mushrooms, sliced

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

Salt & black pepper to taste

6 large eggs

¼ cup unsweetened almond milk (or any milk)

2 tbsp sifted coconut flour (or ¼ cup regular flour)

3–5 large basil leaves, julienned

1 cup shredded sharp cheddar cheese, divided

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish with cooking spray.

Heat oil in a skillet over medium. Add garlic and green onions; cook for 1 minute.

Add mushrooms, tomatoes, bell pepper, and corn. Sauté for 3–4 minutes.

Layer zucchini slices in the pie dish. Season with salt and pepper.

Spread the sautéed veggies over the zucchini.

In a bowl, whisk eggs, milk, flour, basil, half the cheese, salt, and pepper.

Pour over the vegetables. Sprinkle remaining cheese and green onion tops.

Bake for 35–40 minutes or until the center is set and top is golden.

Cool slightly before slicing and serving.

Nutrition

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