Print Recipe
crustless zucchini pie in a pie dish

Summer Garden Crustless Zucchini Pie

Easy low carb crustless zucchini pie packed with vegetables from your garden. This healthy recipe includes eggs, cheese, zucchini, mushrooms, tomatoes, bell pepper, green onion and basil. Perfect for breakfast or brunch!
Course Breakfast, Gluten Free, Grain Free, Low Carb, Vegetarian
Keyword crustless zucchini pie
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 176 kcal
Author Monique of AmbitiousKitchen.com

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

  1. Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pawith nonstick cooking spray.
  2. 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.
  3. In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
  4. Add all of the veggies (including the zucchinto 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.
  5. 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!

Nutrition Facts
Summer Garden Crustless Zucchini Pie
Amount Per Serving (1 serving)
Calories 176 Calories from Fat 103
% Daily Value*
Fat 11.4g18%
Saturated Fat 5.2g33%
Carbohydrates 7.8g3%
Fiber 1.2g5%
Sugar 1.4g2%
Protein 11.4g23%
* Percent Daily Values are based on a 2000 calorie diet.