Description
Celebrate summer’s bounty with this easy, colorful Crustless Zucchini Pie! It’s bursting with garden-fresh veggies, melty cheese, and sunshine vibes—all with zero crust fuss. Perfect for brunch, lunch, or those too-hot-to-cook dinners. Grab your skillet and let’s turn those veggies into golden, cheesy magic!
Ingredients
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Cooking spray (Avocado or neutral oil)
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½ tbsp olive or avocado oil
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3 cloves garlic, minced
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1 bunch green onions, diced (reserve green tops for garnish)
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1 cup baby bella mushrooms, sliced
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¾ cup grape or cherry tomatoes, halved
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½ small red bell pepper, diced
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½ cup sweet corn (fresh or thawed frozen)
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1 medium zucchini, sliced into ¼” rounds
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Salt & black pepper, to taste
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6 large eggs (room temperature)
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¼ cup unsweetened almond milk (or milk of choice)
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2 tbsp coconut flour (or ¼ cup regular flour)
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3–5 fresh basil leaves, sliced
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1 cup shredded sharp cheddar, divided (or Gruyère/Monterey Jack)
Instructions
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Preheat oven to 375°F (190°C). Coat a 9-inch oven-safe skillet with cooking spray.
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Sauté: Heat oil over medium. Cook garlic & light green onions for 1 min (don’t brown).
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Veggie Party: Add mushrooms, cook 2 mins. Toss in tomatoes, bell pepper, corn, zucchini, salt, pepper. Sauté 5–7 mins until softened.
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Egg Mixture: Whisk eggs, milk, flour, basil, ½ cup cheddar, and a pinch of salt until smooth.
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Assemble: Pour eggs over veggies. Jiggle pan. Top with remaining cheese.
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Bake: 15–18 mins until set & golden. Rest 5 mins. Garnish with green onions. Slice & serve!
Notes
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Salt zucchini slices & drain 10 mins to avoid watery pie.
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No skillet? Use a 9-inch pie dish.
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Remix flavors: Add feta, olives, jalapeños, or cooked sausage!
- Prep Time: 15 mins
Nutrition
- Calories: 250 kcal per serving
- Fat: 18g
- Carbohydrates: 10g
- Protein: 14g