Summer Garden Crustless Zucchini Pie

By this point, you can pretty much call me the zucchini queenie.

Or zucchini wizard. Cause we’re about to get all Harry Potter up in here.

I first shared this crustless, healthy zucchini pie about 4 years after it was actually the *bonus* recipe for a previous Zucchini Week. It was so good that I knew it had to have a permanent home on the blog. We seriously make a version of this recipe over and over again this time of year because veggies are SO fresh and beautiful and there are hundreds of different ways to customize this pie!

This gorgeous, savory pie has bites of sweet corn and juicy tomato that I love, plus tender bell pepper, savory mushrooms, and of course, plenty of zucchini to top it off. I added cheddar cheese for that melty goodness, too, but you can really use your favorite cheese here. I included tons of ways to make it your own throughout the post, plus easy tips for freezing it (AKA it’s perfect for meal prep).

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Welcome to the AK Summer Series

For the rest of the summer, we’ll be dedicating each week to select summer produce! Week 4 is HERE and we’re celebrating beautiful zucchini starting with this savory zucchini pie recipe. Stay tuned on the blog and on Instagram for each week’s produce highlight, fun videos, and more.

Crustless zucchini pie ingredients

This delicious vegetarian zucchini pie is made with fresh, simple ingredients that you probably have either in your garden or in your fridge. It’s very similar to a quiche but made without any sort of crust, meaning it’s light, gluten free, packed with protein and ALL the veggies your heart can dream of. Here are the main ingredients you’ll need:

Green onion (or sub regular onion)
Mushrooms
Grape or cherry tomatoes
Red bell pepper
Corn
Zucchini
Eggs
Cheddar cheese
Fresh basil
Coconut flour (or regular flour)

Customize your healthy zucchini pie

Basically, any way you make this zucchini pie it’s going to be absolutely delicious and perfect for any meal of the day. Here are some easy ways to make it your own:

Choose your veggies: feel free to use any veggies you have available to you! We also love spinach, kale, and chopped broccoli.
Try a fun cheese: try out feta, pepper jack, spicy cheese, or even parmesan. YUM.
Add a boost of protein: this zucchini pie would be delicious with your favorite breakfast meats like ham, bacon, or crumbled sausage.

Can I add a crust?

Sure! Feel free to try my sweet potato crust from this recipe, or even a traditional, buttery, flakey pie crust like this one. If you have a go-to recipe, simply pour the zucchini pie mixture into the crust and bake it up.

How to make crustless zucchini pie

Prep your pan. Start by greasing a 9 inch deep dish pie pan or springform pan with nonstick cooking spray.
Cook most of the veggies. Cook all those veggies except for the zucchini with olive oil, salt, and pepper until the mushrooms being to soften. Set them aside.
Make the egg mixture. Whisk together the eggs, milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
Assemble the pie. Pour the veggies into your pie pan (including the zucchini!) and spread them out. Then pour the egg mixture over, top with more cheese & bake.
Cool, slice & enjoy! The zucchini pie will be done when the egg puffs up and becomes slightly golden. Let it cool, then slice and enjoy with your fav sides!

How to store, freeze & reheat this zucchini pie

You can store this crustless zucchini pie either in the refrigerator for 3-5 days, or in the freezer for up to 2-3 months.

To refrigerate: to refrigerate the entire zucchini pie, simply cool it completely, cover it with tin foil, and store it in your refrigerator for up to 3-5 days. When you’re ready to reheat it, place the entire zucchini pie in the oven at 350 degrees for 15-20 minutes. Be sure to cover the entire zucchini pie with tin foil to avoid any burning in the oven. Alternatively, you can reheat individual slices in the microwave for 30 seconds to 1 minute until heated through.
To freeze slices: cover the slices 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 it on a microwave safe dish at 30-second intervals for about 1 minute until heated through.
To freeze the whole pie: make sure it cools completely, then wrap in plastic wrap and cover tightly with tinfoil. When you want to reheat, thaw out a bit, then place in the oven for 20-30 minutes at 350 degrees F until it’s heated through.

What to serve with crustless zucchini pie

Often times I’ll enjoy a slice of this zucchini pie with hot sauce drizzled over it and a side of avocado toast or my zucchini pancakes (because double the zucchini, double the fun) but you can feel free to serve with anything you’d like. Here are some suggestions:

More zucchini recipes you’ll love

Get all of my zucchini recipes here!

I hope you enjoy this summer garden crustless zucchini pie! See you back here tomorrow for another delicious recipe featuring zucchini! xo!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Serves6 servings

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!

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.

Recipe 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.
See the full post for more ways to customize and what to serve with this zucchini pie.