Looking for a nutritious, delicious, and versatile dish to enjoy any time of day? This Easy Low-Carb Crustless Zucchini Pie is packed with a rainbow of summer vegetables and is perfect for breakfast, brunch, or even a light dinner! Freezer-friendly and easy to customize, this recipe will quickly become a favourite in your kitchen.

Why It’s Healthy:

  • Zucchini: A low-calorie, nutrient-rich vegetable, zucchini is high in antioxidants and vitamins like A and C. It’s also a great source of hydration due to its high water content, which helps keep you refreshed during the summer months.
  • Eggs: Packed with high-quality protein, eggs are an excellent source of essential amino acids. They also contain important nutrients like choline, which supports brain health, and vitamin D, which is crucial for bone health.
  • Seasonal veggies: bell peppers, tomatoes, and corn are veggies suggested in this recipe – but feel free to add anything you have on hand!
  • Coconut Flour: This gluten-free flour is low in carbs and high in fiber, making it an excellent choice for a low-carb diet.

Customize Your Zucchini Pie:

With this versatile recipe, you can easily tailor the pie to your tastes and dietary needs. Don’t have mushrooms? Swap them for spinach or kale. Want a different cheese? Try feta, parmesan, or even pepper jack for a kick. You can also add protein like crumbled sausage, ham, or bacon to make it even more filling.

Store it in the refrigerator for 3-5 days, or freeze it for up to 2-3 months. Whether you’re meal-prepping or just enjoying leftovers, this pie is great for reheating in the oven or microwave.

Try this healthy, satisfying zucchini pie today and enjoy a dish that’s light, flavourful, and packed with summer’s best veggies.

Ingredients

  • Cooking spray
  • ½ tablespoon olive oil or avocado oil
  • 3 cloves garlic, minced
  • 1 bunch green onions, diced (reserve some green scallions for topping)
  • 1 cup sliced baby bella mushrooms
  • 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
  • Freshly ground salt and black pepper
  • 6 large eggs
  • ¼ cup unsweetened almond milk (or any milk)
  • 2 tablespoons sifted coconut flour (or sub 1/4 cup regular flour)
  • 3-5 large basil leaves, julienned
  • 1 cup shredded sharp cheddar cheese, divided

Direction

  1. Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan) with nonstick cooking spray.
  2. Add olive oil to a large skillet and place over medium high heat. Once hot, add garlic, green onions and sauté until fragrant. Then add in mushrooms, tomatoes, red bell pepper and corn; season with a little salt and pepper and cook for a few minutes until the mushrooms begin to soften. (We’re not cooking the zucchini!) Remove veggies from heat and set aside.
  3. In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
  4. Add all of the veggies (including the zucchini) to the greased pie pan and spread out evenly. Next pour your egg mixture over the top of the veggies. Sprinkle the top with remaining 1/2 cup shredded cheddar cheese.
  5. Bake for 35-50 minutes or until egg sets, puffs up, and becomes slightly golden. Remove from heat and allow to cool for 10 minutes before cutting into 6 slices. Allow pie to completely cool before covering and storing in the fridge.
  • To freeze individual slices: cover them in plastic wrap and tinfoil, and then place them into airtight containers or ziploc bags in the freezer. To reheat: unwrap your frozen slice and place on a microwave safe dish at 30-second intervals for about 1 minute until heated through.

Recipe from Ambitious Kitchen.