Easy low carb crustless zucchini pie packed with vegetables from your summer garden. This healthy recipe includes eggs, cheese, zucchini, mushrooms, tomatoes, bell pepper, green onion and basil. Perfect for breakfast or brunch!
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)
- grape or cherry tomatoes
- red bell pepper
- cheddar cheese
- coconut flour (or regular flour)
Of course, you can 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. I also like to mix up my cheese for fun and different versions: try out feta, pepper jack or a spicy cheese or even parmesan. YUM.
Either way, it’s going to be absolutely delicious and perfect for any meal of the day: breakfast, lunch or dinner.
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:
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.
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 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.
I hope you enjoy this summer garden crustless zucchini pie! See you back here tomorrow for another delicious recipe featuring zucchini! xo!
- Serves: 6 servings
- Serving size: 1/6 of recipe
- Calories: 176
- Fat: 11.4g
- Saturated fat: 5.2g
- Carbohydrates: 7.8g
- Sugar: 1.4g
- Fiber: 1.2g
- Protein: 11.4g
- 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
- 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.
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