Let’s talk mornings. You know, the ones where you’re juggling a dozen things before your second cup of coffee, and breakfast still needs to happen. That’s where this crustless zucchini pie steps in like a kitchen superhero. It’s loaded with vibrant summer vegetables, high in flavor, and low in carbs, making it a winning choice for a low-carb breakfast or a feel-good, healthy brunch.

This savory pie is a go-to in my kitchen when zucchini is practically leaping out of the garden. It’s light yet satisfying, and the best part? There’s no crust to fuss with! Just simple, fresh ingredients come together in the most comforting way. Whether you’re feeding a brunch crowd or meal-prepping for the week, this dish is as versatile as it is delicious.

Why You’ll Love This Crustless Zucchini Pie

It’s packed with nutrient-rich summer vegetables
It fits into your low-carb breakfast rotation effortlessly
Prep is quick, and cleanup is a breeze
It’s perfect hot or cold, for breakfast, brunch, or even a light dinner

Ingredients You’ll Need

Cooking spray
1/2 tablespoon (7 ml) olive oil or avocado oil
3 cloves garlic, minced
1 bunch green onions, diced (reserve some green tops)
1 cup (240 ml) sliced baby bella mushrooms
3/4 cup (180 ml) grape or cherry tomatoes, halved
1/2 small red bell pepper, diced
1/2 cup (120 ml) sweet corn, fresh or frozen
1 medium zucchini, sliced into 1/4-inch rounds
Salt and black pepper, to taste
6 large eggs
1/4 cup (60 ml) unsweetened almond milk
2 tablespoons (16 g) sifted coconut flour or 1/4 cup (30 g) regular flour
3–5 large basil leaves, julienned
1 cup (120 g) shredded sharp cheddar cheese, divided

Step-by-Step Directions

Preheat your oven to 375°F (190°C) and grease a 9-inch deep-dish pie pan or springform pan with cooking spray.

In a large skillet over medium-high heat, warm the oil. Sauté garlic and green onions until fragrant.
Add mushrooms, tomatoes, red bell pepper, and corn. Season with salt and pepper. Cook until the mushrooms are tender, about 15 minutes. Remove from heat.

In a mixing bowl, combine the eggs, almond milk, flour, basil, half the cheese (1/2 cup), salt, and pepper.
Spread the sautéed veggies and raw zucchini evenly into your greased pie pan.
Pour the egg mixture over the veggies, then sprinkle the cheese.

Bake for 35–50 minutes until the eggs are set and puffed and the top is golden brown.
Let cool for 10 minutes before slicing. Cool completely before storing in the fridge.

Cooking Tips & Tricks

If your zucchini is extra juicy, pat the slices quickly with paper towels to avoid a soggy bottom (we’ve all been there).

You can swap coconut flour for all-purpose if you’re not keeping it gluten-free.
Feel free to toss any leftover veggies lurking in your fridge—this pie is all about flexibility.
A sprinkle of red pepper flakes adds a lovely kick.

My Garden-to-Table Moment

This pie started as a “what am I going to do with all this zucchini?” kind of day. A summer storm had rolled through, leaving my garden overflowing with veggies. I tossed everything into one dish with eggs and cheese and hoped for the best. Spoiler alert: it became a regular feature on our weekend brunch menu.

What to Serve with Crustless Zucchini Pie

Pair it with a side salad tossed in a lemony vinaigrette or fresh fruit for a light brunch. Serving it for dinner? A chilled glass of white wine and a crusty piece of sourdough will turn it into an effortless meal that feels fancy without the fuss.

How to Store Leftovers

Cool the pie completely before covering and refrigerating. It keeps well in an airtight container for up to four days. Reheat slices in the microwave or oven. Bonus: It tastes great cold, too—perfect for grabbing a slice out the door.

FAQs

Can I make this ahead of time?

Absolutely! This pie keeps well, making it a great make-ahead healthy brunch or weekday breakfast.

Can I substitute the almond milk?

Yes! Any milk (dairy or non-dairy) will work. Just avoid sweetened varieties.

What if I don’t have coconut flour?

Use regular flour or another alternative like almond flour. It helps bind everything together.

Can I add meat?

Definitely. A little crumbled sausage or diced cooked bacon would make it extra hearty.

A Slice of Summer, Anytime

Whether your mornings involve a mad dash or a slow sip of coffee, this crustless zucchini pie is here to add ease and flavor to your day. It celebrates the beauty of summer vegetables in every bite while keeping things simple and satisfying. So go ahead and slice into the season. Your taste buds (and your schedule) will thank you.

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Author: Amanda Hartwellen
Total Time: 55 minutes
Yield: 6–8 slices 1x

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Description

This crustless zucchini pie is a savory, veggie-packed dish perfect for summer mornings. Made with fresh zucchini, mushrooms, tomatoes, and sharp cheddar, it’s a low-carb breakfast or healthy brunch that’s easy to prepare and bursting with flavor.

Ingredients

Scale

Cooking spray
1/2 tablespoon (7 ml) olive oil or avocado oil
3 cloves garlic, minced
1 bunch green onions, diced (reserve some green tops)

1 cup (240 ml) sliced baby bella mushrooms
3/4 cup (180 ml) grape or cherry tomatoes, halved
1/2 small red bell pepper, diced
1/2 cup (120 ml) sweet corn, fresh or frozen

1 medium zucchini, sliced into 1/4-inch rounds
Salt and black pepper, to taste
6 large eggs
1/4 cup (60 ml) unsweetened almond milk
2 tablespoons (16 g) coconut flour or 1/4 cup (30 g) regular flour
3–5 large basil leaves, julienned
1 cup (120 g) shredded sharp cheddar cheese, divided

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Instructions

Preheat oven to 375°F (190°C). Grease a 9-inch deep-dish pie or springform pan with cooking spray.
Heat oil in a skillet over medium-high. Sauté garlic and green onions until fragrant.
Add mushrooms, tomatoes, bell pepper, and corn. Season and cook until mushrooms are tender. Remove from heat.

In a bowl, whisk eggs, almond milk, flour, basil, 1/2 cup cheese, salt, and pepper.
Spread cooked veggies and raw zucchini in the pie pan.
Pour egg mixture on top. Sprinkle with remaining cheese.
Bake 35–50 minutes until set, puffed, and golden.

Cool 10 minutes before slicing. Cool completely before storing.

Notes

Pat zucchini dry to avoid sogginess.

Substitute regular flour if not gluten-free.

Add red pepper flakes for a bit of heat.

Great for meal prep and makes delicious leftovers.

Add cooked sausage or bacon for a protein boost.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast, Brunch
Method: Baked
Cuisine: American

The Summer Garden Crustless Zucchini Pie That’ll Brighten Any Morning