crustless zucchini pie

Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Parmesan cheese.

Crustless Summer Zucchini Pie

oz shredded zucchini (all liquid squeezed out)

shallots (chopped)

chives

mozzarella

tbsp grated parmesan cheese

flour flour

tsp baking powder

fat free milk

olive oil

eggs (beaten)

tsp kosher salt

pepper

cooking spray (I used my misto)

Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.

Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.

Sift flour and baking powder in a medium bowl.

Add remaining ingredients to the bowl and blend well.

Combine with zucchini mixture and pour it into the pie dish.

Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.

Let it stand at least 5 minutes before serving.

Easy low carb crustless zucchini pie packed with a rainbow of summer vegetables. This healthy zucchini pie recipe is packed with protein and easy to customize with tons of different add-ins. It&#039;s freezer-friendly and perfect for breakfast or brunch!

Summer Garden Crustless Zucchini Pie

Cooking spray

olive oil oil

garlic,

green onions, diced (reserve some green scallions

baby bella mushrooms

grape or cherry tomatoes, halved

red bell pepper, diced

zucchini,

salt and black pepper

eggs

almond milk (or any milk)

coconut flour (or sub 1/4 cup regular flour)

basil leaves, julienned

sharp cheddar cheese, divided

Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan) with nonstick cooking spray.

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.

In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt &amp; pepper.

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.

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.

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Crustless Summer Zucchini Pie

Summer Garden Crustless Zucchini Pi...

Top 2 crustless zucchini pie recipes from across the web

The most viewed crustless zucchini pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crustless Summer Zucchini Pie

Summer Garden Crustless Zucchini Pi...

The most viewed crustless zucchini pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine