Description

This Summer Garden Crustless Zucchini Pie is a delightful and healthy dish packed with fresh vegetables and vibrant flavors. Perfect for a light lunch or dinner, this pie combines sautéed garden vegetables with eggs, cheese, and a touch of coconut flour, baked to golden perfection without a crust. It’s a gluten-free, low-carb savory pie that highlights the freshness of summer produce in a satisfying and easy-to-make recipe.

Ingredients

Scale

Main Ingredients

Cooking spray, for greasing
½ tbsp olive oil or avocado oil
3 cloves garlic, minced
1 bunch green onions, diced (reserve green tops for garnish)
1 cup baby bella mushrooms, sliced
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
Salt and black pepper, to taste
6 large eggs
¼ cup unsweetened almond milk (or any milk of choice)
2 tbsp sifted coconut flour (or ¼ cup regular flour)
3–5 large basil leaves, julienned
1 cup shredded sharp cheddar cheese, divided

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Instructions

Preheat and Prepare Pie Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with cooking spray to prevent sticking.
Sauté Aromatics: Heat the olive or avocado oil in a skillet over medium heat. Add the minced garlic and diced green onions, cooking for about 1 minute until fragrant.
Add Vegetables: Stir in the sliced baby bella mushrooms, halved tomatoes, diced red bell pepper, and sweet corn. Sauté the mixture for 3 to 4 minutes until the vegetables soften slightly.
Layer Zucchini: Arrange the zucchini slices evenly in the bottom of the prepared pie dish. Season the zucchini layer with salt and black pepper to taste.
Add Sautéed Veggies: Spread the sautéed vegetable mixture evenly over the zucchini layer in the pie dish.
Mix Egg Mixture: In a bowl, whisk together the eggs, unsweetened almond milk, sifted coconut flour, julienned basil leaves, half of the shredded sharp cheddar cheese, and a pinch of salt and black pepper until fully combined.
Combine and Top: Pour the egg mixture evenly over the layered vegetables in the pie dish. Sprinkle the remaining shredded cheddar cheese and the reserved green onion tops over the top.
Bake: Place the pie dish in the preheated oven and bake for 35 to 40 minutes. Bake until the center is set and the top is a lovely golden color.
Cool and Serve: Remove from the oven and allow the pie to cool slightly before slicing and serving to ensure clean cuts and enhanced flavors.

Notes

You can substitute the coconut flour with regular all-purpose or gluten-free flour if preferred, but this may slightly change the texture.
Fresh basil leaves give the best flavor but dried basil can be used in a pinch—use about 1 teaspoon if dried.
For a dairy-free version, omit the cheese or use a vegan cheese alternative.
This pie can be enjoyed warm or at room temperature and stores well in the refrigerator for up to 3 days.
To make this recipe vegetarian and gluten-free, keep the ingredients as is; for vegan modification, replace eggs with a chickpea flour batter or tofu scramble.