crustless zucchini pie

By Ambitious Kitchen · 50 min

Ingredients

Instructions

1. Preheat the oven to 375°F. Grease a 9-inch deep dish pie pan (or 9-inch springform pan) with nonstick cooking spray.
2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and green onions and sauté until fragrant.
3. Add the mushrooms, tomatoes, red bell pepper and corn, season lightly with salt and pepper, and cook a few minutes until the mushrooms begin to soften. Do not cook the zucchini. Take off the heat and set aside.
4. In a large bowl, whisk the eggs, almond milk, flour, basil, 1/2 cup of the shredded cheese and a little salt and pepper.
5. Spread the zucchini slices and the cooked vegetables evenly in the greased pan, then pour the egg mixture over them. Sprinkle with the remaining 1/2 cup cheddar.
6. Bake for 35-50 minutes, until the egg is set, puffed and slightly golden. Cool for 10 minutes, then cut into 6 slices. Let cool completely before covering and refrigerating.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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