Summer Garden Crustless Zucchini Pie
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's freezer-friendly and perfect for breakfast or brunch!
A cousin of the pumpkin and watermelon — summer squash, zucchini has been consumed for over 10,000 years, although it wasn’t until it hit the America’s that this vegetable went from bitter and mostly rind to the sweet and fleshy summer favorite! Unlike winter squash, which has a tougher rind (to grow in the cold better), summer squash has a thin edible rind and has higher water content.
Summer squash is high in antioxidants, specifically vitamin C which helps supports heart health. They are also a great source of calcium, magnesium, manganese, copper, and phosphorous- minerals that play an important role in bone health. Dairy isn’t the only bone builder! Other great nutrients in Summer squash are omega-3 fatty acids, vitamin A, B vitamins, folate, potassium, zinc, iron, and niacin.
Summer squash are cool in temperature and sweet in flavor. They nourish the Spleen and Stomach to help reduce inflammation and promote the healthy movement of Qi in the body leading to the alleviation of pain. Squashes help to regulate blood sugar, protect against type 2 diabetes, and support optimal fiber intake. Careful not to overeat summer squash if you have a weak digestive system, as its cool nature can inhibit digestion if consumed in excess.
Since summer squashes have a high water content they are considered more Yin in nature, which helps to overcome summerheat disorders (heatstroke or overheating). A salad of fresh summer squash and watermelon is the perfect combo for a hot summer day! Squashes are also a great diuretic for edema and difficult urination (best if steamed and eaten with all the skin intact). The seeds of summer squash (and pumpkins) have historically been used in the treatment of parasitic worms.
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
INSTRUCTIONS
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 & 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.
NOTES
Feel free to mix and match veggies and cheese. You can really make this delicious crustless zucchini pie your own!
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.
photo and recipe credits to Ambitious Kitchen
