Description
This Summer Garden Crustless Zucchini Pie is a vibrant, veggie-packed dish perfect for a light lunch or dinner. Combining fresh zucchini, mushrooms, cherry tomatoes, and sweet corn with a savory egg and cheese custard, this gluten-free pie is baked to golden perfection. It’s an easy, nutritious way to enjoy the bounty of summer garden vegetables in a flavorful, satisfying crustless pie.
Ingredients
Vegetables
- 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 1/4 inch rounds
Egg Mixture
- 6 large eggs
- 1/4 cup unsweetened almond milk (or any milk)
- 2 tablespoons sifted coconut flour (or substitute with 1/4 cup regular flour)
- 3-5 large basil leaves, julienned
- Salt and freshly ground black pepper, to taste
Other
- Cooking spray
- 1/2 tablespoon olive oil or avocado oil
- 1 cup shredded sharp cheddar cheese, divided
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch deep dish pie pan with nonstick cooking spray to prevent sticking.
- Sauté vegetables: Heat olive or avocado oil in a skillet over medium heat. Add minced garlic, diced green onions, sliced mushrooms, halved tomatoes, diced red bell pepper, and sweet corn. Season with salt and freshly ground black pepper. Cook and sauté until vegetables are tender and fragrant, then remove from heat.
- Prepare egg mixture: In a mixing bowl, whisk together the eggs, unsweetened almond milk, sifted coconut flour (or regular flour), julienned basil leaves, 1/2 cup of the shredded sharp cheddar cheese, and salt and pepper to taste until well combined.
- Assemble the pie: Spread the sautéed vegetables evenly in the prepared pie pan. Pour the egg mixture over the vegetables, ensuring even coverage. Sprinkle the remaining 1/2 cup shredded cheddar cheese on top to create a cheesy crust.
- Bake the pie: Place the pie pan in the preheated oven and bake for 35 to 50 minutes. The pie is done when the egg mixture is fully set and the top is golden brown. A knife inserted into the center should come out clean.
- Cool and serve: Allow the pie to cool slightly before slicing into 6 servings. Garnish with reserved green scallions if desired and serve warm or at room temperature.
Notes
- For a gluten-free version, use coconut flour as indicated; regular flour will contain gluten.
- Feel free to substitute almond milk with any other milk of your choice.
- Leftover pie can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Try adding other seasonal veggies like spinach or zucchini blossoms for variety.
- Make sure not to overcook the pie to keep it moist and tender inside.
