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