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Garden Crustless Zucchini Pie

Savory Garden Crustless Zucchini Pie for Fresh Summer Mornings

A nourishing Garden Crustless Zucchini Pie perfect for summer breakfasts or brunches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Base
  • 1 tablespoon Cooking Spray Can substitute with olive oil.
  • 6 large Eggs Provides structure and protein; can use flax eggs for vegan option.
  • 0.25 cup Unsweetened Almond Milk Other milk types or alternatives can be used.
  • 2 tablespoons Coconut Flour Helps to set the pie; regular flour is a good substitute.
For the Vegetables
  • 1 medium Zucchini Sliced into ¼ inch rounds; yellow squash makes a great substitute.
  • 1 cup Baby Bella Mushrooms Sliced, can swap with other varieties.
  • 0.5 small Red Bell Pepper Diced; any sweet pepper can replace.
  • 0.75 cup Grape or Cherry Tomatoes Halved, other tomatoes can work well.
  • 0.5 cup Sweet Corn Fresh or frozen; can replace with more veggies.
  • 1 bunch Green Onions Diced; regular onions can also be used.
  • 3 cloves Garlic Minced, garlic powder can substitute.
For Seasoning and Flavor
  • 3-5 Fresh Basil Leaves Julienned; dried basil is an alternative in smaller amounts.
  • Salt and Black Pepper Essential for seasoning; adjust to taste.
  • 1 cup Shredded Sharp Cheddar Cheese Divided; swap with feta or omit for dairy-free.

Equipment

  • 9-inch pie pan or springform pan
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie pan or springform pan with cooking spray.
  2. Heat ½ tablespoon of olive oil in a skillet over medium-high heat. Add minced garlic and diced green onions, sauté for 2-3 minutes until fragrant.
  3. Stir in sliced mushrooms, halved tomatoes, diced red bell pepper, and sweet corn. Season with salt and black pepper, cooking for 5-7 minutes until softened.
  4. In a large bowl, whisk together the 6 large eggs, ¼ cup unsweetened almond milk, and 2 tablespoons of coconut flour. Mix in julienned basil and half of the cheddar cheese.
  5. Spread the sautéed vegetable mixture in the bottom of the pie pan, then pour the egg mixture over the vegetables, and sprinkle with remaining cheddar.
  6. Bake in the preheated oven for 35-50 minutes until set and lightly golden brown.
  7. Allow the pie to cool for about 10 minutes before slicing into 6 pieces and serve warm.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 10gProtein: 12gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 186mgSodium: 250mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

For best results, sauté zucchini briefly to reduce moisture and ensure a firmer texture. Experiment with different vegetables to customize your pie.

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