Description
Discover the delightful flavors of the Summer Garden Crustless Zucchini Pie, a nutritious and customizable dish perfect for any time of day. This easy-to-make pie is filled with vibrant seasonal vegetables and packed with protein, making it an excellent choice for breakfast, brunch, or a light dinner. Its crustless design means you can enjoy all the deliciousness without the added carbs. With just 15 minutes of prep time, this recipe is ideal for busy days when you want something healthy yet satisfying. Plus, it’s freezer-friendly, allowing you to whip up a batch in advance for quick meals later on.
Ingredients
Scale
- 3 cloves garlic
- 1 cup baby bella mushrooms
- ¾ cup grape tomatoes
- 1 medium zucchini
- 6 large eggs
- ¼ cup almond milk
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat your 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 and cook until softened.
- In a mixing bowl, whisk together eggs, almond milk, coconut flour, basil, salt, pepper, and half the cheese.
- Spread sautéed vegetables in the pan; pour egg mixture over them. Top with remaining cheese.
- Bake for 35–50 minutes until set and golden.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 300mg