Description
A light and flavorful summer garden crustless zucchini pie packed with fresh vegetables, sharp cheddar cheese, and aromatic basil, perfect for a healthy brunch or a satisfying vegetarian meal.
Ingredients
Scale
Vegetables
- 3 cloves garlic, minced
- 1 bunch green onions, diced (reserve some green scallions for topping)
- 1 cup sliced baby bella mushrooms
- ¾ cup grape or cherry tomatoes, halved
- ½ small red bell pepper, diced
- ½ cup sweet corn, fresh or frozen
- 1 medium zucchini, sliced into ¼ inch rounds
Other Ingredients
- Cooking spray
- ½ tablespoon olive oil or avocado oil
- Freshly ground salt and black pepper, to taste
- 6 large eggs
- ¼ cup unsweetened almond milk (or any milk)
- 2 tablespoons sifted coconut flour (or substitute ¼ cup regular flour)
- 3-5 large basil leaves, julienned
- 1 cup shredded sharp cheddar cheese, divided
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9-inch deep dish pie pan with nonstick cooking spray to ensure easy removal and prevent sticking.
- Sauté Vegetables: In a medium skillet, heat olive or avocado oil and sauté the minced garlic, diced green onions, sliced mushrooms, halved tomatoes, diced red bell pepper, and sweet corn until the vegetables are tender and fragrant. Season with freshly ground salt and black pepper to taste, then remove from heat.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, almond milk, sifted coconut flour (or regular flour), julienned basil leaves, half of the shredded cheddar cheese (½ cup), salt, and pepper until fully combined and smooth.
- Assemble the Pie: Spread the sautéed vegetables evenly across the greased pie pan. Pour the egg mixture over the vegetables, spreading it gently to cover evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese on top for a golden cheesy crust.
- Bake the Pie: Place the pie in the preheated oven and bake for 35 to 50 minutes, or until the filling is set and the top is golden brown. To test doneness, insert a knife or toothpick in the center; it should come out clean.
- Cool and Serve: Allow the pie to cool slightly before slicing it into six servings. Garnish with reserved green scallions if desired, and enjoy warm or at room temperature.
Notes
- You can substitute almond milk with any milk of your choice.
- If you don’t have coconut flour, regular all-purpose flour can be used, but note the texture may vary slightly.
- Fresh vegetables make this pie vibrant and flavorful, but frozen corn or tomatoes can work in a pinch.
- Allow the pie to cool for a few minutes to help it set fully for cleaner slices.
- This recipe is naturally gluten-free if made with coconut flour and gluten-free cooking spray.
