Welcome to the first day of #AKZucchiniWeek 2019! I *believe* this is my 4th year doing zucchini week and I’m convinced it’s going to be the best one yet. We’ve got a mix of savory, sweet and healthy recipes to share AND a very fun giveaway for any of you who make an Ambitious Kitchen zucchini recipe.
Basically you can call me the zucchini queenie.
Or zucchini wizard. Cause we’re about to get all Harry Potter up in here.
First things first, I must tell you that this crustless zucchini pie was actually a bonus recipe from last year’s zucchini week. Then I totally forgot to add it to the blog, but guess what? That just means you get the recipe as the official start to zucchini week.
Crustless zucchini pie ingredients
This delicious vegetarian zucchini pie is made with fresh, simple ingredients that you probably have either in your garden or in your fridge. It’s very similar to a quiche but made without any sort of crust, meaning it’s light, gluten free, packed with protein and ALL the veggies your heart can dream of. Here are the main ingredients you’ll need:
- Green onion (or sub regular onion)
- Mushrooms
- Grape or cherry tomatoes
- Red bell pepper
- Corn
- Zucchini
- Eggs
- Cheddar cheese
- Fresh basil
- Coconut flour (or regular flour)
How to make crustless zucchini pie
- Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan with nonstick cooking spray.
- Cook all those veggies except for the zucchini. Add olive oil to a large skillet and place over medium high heat. Once hot, add garlic, green onions and sauté until fragrant. Then add in mushrooms, tomatoes, red bell pepper and corn; season with a little salt and pepper and cook for a few minutes until the mushrooms begin to soften. (We’re not cooking the zucchini!) Remove veggies from heat and set aside.
- In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
- Add all of the veggies (including the zucchini) to the greased pie pan and spread out evenly. Next pour your egg mixture over the top of the veggies. Sprinkle the top with remaining 1/2 cup shredded cheddar cheese.
- Bake for 35-50 minutes or until egg sets, puffs up, and becomes slightly golden. Remove from heat and allow to cool for 10 minutes before cutting into 6 slices. Allow pie to completely cool before covering and storing in the fridge.
Customize your healthy zucchini pie
- Feel free to mix and match veggies depending on what’s available to you! It’s okay to leave some out, or add some different ones in.
- Mix up the cheese for fun and different versions: try out feta, pepper jack or a spicy cheese or even parmesan. YUM.
- Add a boost of protein with your favorite breakfast meats like ham, bacon or crumbled sausage.
Basically any way you make it it’s going to be absolutely delicious and perfect for any meal of the day: breakfast, lunch or dinner.
How to store, freeze & reheat this zucchini pie:
You can store this crustless zucchini pie either in the refrigerator for 3-5 days, or in the freezer for up to 2-3 months.
To refrigerate:
If you’re refrigerating the entire zucchini pie, simply cool it completely, cover it with tinfoil, and store it in your refrigerator for up to 3-5 days. When you’re ready to reheat it, place the entire zucchini pie in the oven at 350 degrees for 15-20 minutes. Be sure to cover the entire zucchini pie with tinfoil to avoid any burning in the oven. Alternatively, you can reheat individual slices in the microwave for 30 seconds to 1 minute until heated through.
To freeze:
To freeze individual slices of the zucchini pie, cover them in plastic wrap and tinfoil, and then place them into airtight containers or ziploc bags in the freezer. To reheat: unwrap your frozen slice and place on a microwave safe dish at 30-second intervals for about 1 minute until heated through.
To freeze the entire zucchini pie, make sure it cools completely, then wrap in plastic wrap and cover tightly with tinfoil. When you want to reheat, thaw out a bit, then place in the oven for 20-30 minutes at 350 degrees F until it’s heated through.
What to serve with crustless zucchini pie:
Often times I’ll enjoy a slice of this zucchini pie with hot sauce drizzled over it and a side of avocado toast or my zucchini pancakes (because double the zucchini, double the fun) but you can feel free to serve with anything you’d like. Here are some suggestions:
- Perfectly Crispy Roasted Breakfast Potatoes
- Maple Blueberry Turkey Sausage Breakfast Patties
- Good Morning Healthy Blueberry Zucchini Muffins
- Grain Free Chocolate Chip Peanut Butter Zucchini Bread (2 different ways!)
- Healthy Double Chocolate Zucchini Muffins
See how to make the crustless zucchini pie
I hope you enjoy this summer garden crustless zucchini pie! See you back here tomorrow for another delicious recipe featuring zucchini! xo!
Summer Garden Crustless Zucchini Pie
Ingredients
- 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
- 3/4 cup grape or cherry tomatoes, halved
- 1/2 small red bell pepper, diced
- 1/2 cup sweet corn, fresh or frozen
- 1 medium zucchini, sliced into ¼ inch rounds
- Freshly ground salt and black pepper
- 6 large eggs
- ¼ cup unsweetened almond milk (or any milk)
- 2 tablespoons sifted coconut flour (or sub 1/4 cup regular flour)
- 3-5 large basil leaves, julienned
- 1 cup shredded sharp cheddar cheese, divided
Instructions
-
Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan) with nonstick cooking spray.
-
Add olive oil to a large skillet and place over medium high heat. Once hot, add garlic, green onions and sauté until fragrant. Then add in mushrooms, tomatoes, red bell pepper and corn; season with a little salt and pepper and cook for a few minutes until the mushrooms begin to soften. (We're not cooking the zucchini!) Remove veggies from heat and set aside.
-
In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
-
Add all of the veggies (including the zucchini) to the greased pie pan and spread out evenly. Next pour your egg mixture over the top of the veggies. Sprinkle the top with remaining 1/2 cup shredded cheddar cheese.
-
Bake for 35-50 minutes or until egg sets, puffs up, and becomes slightly golden. Remove from heat and allow to cool for 10 minutes before cutting into 6 slices. Allow pie to completely cool before covering and storing in the fridge.
Recipe Notes
Feel free to mix and match veggies and cheese. You can really make this delicious crustless zucchini pie your own!
To freeze individual slices: cover them in plastic wrap and tinfoil, and then place them into airtight containers or ziploc bags in the freezer. To reheat: unwrap your frozen slice and place on a microwave safe dish at 30-second intervals for about 1 minute until heated through.
More zucchini recipes you’ll love
Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce
Healthy Marbled Chocolate Zucchini Banana Bread
Delicious Zucchini Pizza Crust Recipe
24 comments
I made this yesterday in a 9-in. cake pan. I used red pepper and zucchini as called for but subbed a regular onion, doubled the corn (needed to use up an entire ear of fresh) and left out the tomatoes because I didn’t have any. Came out wonderful! I had to cover it with foil about half-way through baking because the edges were puffing/browning faster than the middle but that worked perfectly. Mine only took 30 minutes. I really like the texture due to the small addition of flour (used white whole wheat flour). It’s not quite as ‘eggy’ as a crustless quiche and has more substance which I like. Paired it with pear and ginger baked oatmeal for my breakfast meal preps this week.
Perfect! So glad you enjoyed 🙂 Sounds delicious with pear & ginger baked oatmeal!
This looks DELICIOUS. Do you think using an egg substitute like just egg would produce the same result? Or egg whites?
It is! You could probably use 10 or 12 egg whites with good results.
I just want to thank you for all your healthy recipes….I choose the ones I think my 31/2 yr. old grandson would like and I think he would just love this (his Mom gives him healthy food choices always)because he loves eggs and bell peppers and cheese .Winner! Tomorrows lunch .
I hope he loves this one! Can’t go wrong with veggies, eggs and cheese 🙂 Thanks for your note!
I have been looking for a good baked egg dish. I love how versatile this recipe is. I was able to adapt it easily to be more keto-friendly and I’ve already made two versions. I’ve never used a springform pan, so I bought one especially for this, and it was fantastic. However, the pan I bought leaks a bit, which was fine, I just put it on a rimmed baking sheet, but food got stuck in the lip of the collar. Do you have a preferred brand or type of springform pan?
Perfect! So happy you enjoyed. The springform pan is a good option as long as it is well greased. Otherwise, make sure you use a deep pie pan. Another option is to use a 9×9 inch baking pan and cut the egg bake into squares!
Made this last night. My pie pan wasn’t deep enough so I transferred the mixture to an 8×8 which held it perfectly. I also added some cumin and smoked paprika.
Perfect! Great idea to swap it to an 8×8. Sounds delicious!
EXCELLENT!!! I used a square glass pyrex about 8×8 in size and used 1/2 egg whites and it was amazing! A little more moist but the flavors were amazing! I would probably try 1/4 egg whites and 3/4 regular # of eggs (called for in the recipe). I think the flavors really come together using this cool variety of ingredients (almond milk, basil, zucchini, corn, etc) Thank you Monique!! I hope to run into you one day in Chicago!!!
Perfect! I’m glad that worked out well!
Made this for Mother’s Day. Everyone loved it!
Amazing! Happy to hear that 🙂
I had a bit of a disaster, but in the end, it turned out delicious. I’m pretty sure it was my springform pan (it’s old and glass bottomed!), but a word of caution to those using one: when I poured in the egg mixture, it spilled out the sides. Luckily I had a deep dish pie crust in the freezer and was able to save most of it, although it was no longer crustless – ha! I substituted leeks for scallions, nixed mushrooms, extra pepper, tomatoes, and corn. It ended up being like a succotash quiche, which I really enjoyed.
Whoops! A springform might not be the best option for this one, but I’m glad the pie crust saved the day! This one’s great for addin gin your favorite veggies 🙂
A delicious, flavorful, and simple recipe. Thank you so much. This is frittata-ish but better. I didn’t have mushrooms and added one yellow squash instead. I also used breadcrumbs instead of flour.
Absolutely! I’m glad the breadcrumbs worked out well 🙂
Sooo good! I followed the recipe almost to a T but did this totally dairy free, with Violife shredded cheddar cheese which is amazing. I also subbed almond milk for homemade cashew milk and it was great. Bonus it smelled soo good in the oven 🙂 thank you!
Perfect! Glad you enjoyed!
I just made this for lunch and it was delicious! A great way to get lots of veggies in.
Absolutely! One of my fav lunches, to 🙂
Will enjoy trying these interesting recipies
Enjoy!