Description
Summer Garden Crustless Zucchini Pie is a delightful and nutritious dish that perfectly captures the essence of summer. Packed with vibrant, fresh vegetables and creamy cheese, this low-carb, gluten-free pie is an ideal choice for breakfast, brunch, or a light dinner. With a quick 15-minute preparation time, you can easily whip up this savory egg-based meal that satisfies your taste buds while keeping your health goals in check. Customize it with seasonal veggies or your favorite cheeses to make it uniquely yours. Whether served warm out of the oven or chilled as leftovers, this crustless zucchini pie will become a staple in your meal rotation.
Ingredients
- 1 medium zucchini
- 6 large eggs
- 1 cup shredded sharp cheddar cheese
- Assorted vegetables (garlic, green onions, mushrooms, tomatoes, bell pepper, corn)
- ¼ cup unsweetened almond milk
- 2 tablespoons coconut flour
Instructions
- Preheat the oven to 375°F and grease a deep dish pie pan.
- Sauté garlic and green onions in olive oil until fragrant.
- Add mushrooms, tomatoes, bell pepper, and corn; season with salt and pepper.
- In a bowl, whisk eggs with almond milk, coconut flour, basil leaves, and half the cheese.
- Spread sautéed veggies in the pan, pour egg mixture over them, and top with remaining cheese.
- Bake for 35-50 minutes until set and golden brown.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 115g)
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 220mg
Keywords: For added flavor variations, consider incorporating herbs like thyme or oregano. Substitute different cheeses such as feta or mozzarella for unique tastes.