Delicious Crustless Zucchini Tomato Pie for Easy Summer Meals

Enjoy the flavors of summer with this gluten-free Crustless Zucchini Tomato Pie, perfect for any meal.

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Prep Time 20

Cook Time 17

Cooling Time 10

Total Time 47

Servings: 6 slices

Course: Dinner

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 cups Zucchini Salt and drain to prevent sogginess.
1 teaspoon Sea Salt
4 slices Bacon Can substitute with turkey bacon or omit.
2 cups Heirloom Tomatoes
2 cloves Garlic Minced, for savory depth.
2 tablespoons Avocado Oil Can substitute with olive oil.

For the Egg Mixture

4 Eggs Main binding agent.
1 cup Dairy-Free Unsweetened Milk Almond or oat milk preferred.
1 cup Shredded White Cheddar Optional for added creaminess.

For the Garnish

1 cup Fresh Basil Always opt for fresh.

Equipment

Cast-iron skillet
Mixing Bowl
colander
Oven

Method

Step‑by‑Step Instructions

Sweat the Zucchini: Slice zucchini, salt generously in a colander, and let sit for 10-15 minutes to draw out moisture.
Cook the Bacon: Cook diced bacon in a heated skillet until crispy. Remove and set aside, keeping the grease.
Sauté Vegetables: In the skillet with bacon grease, sauté drained zucchini until translucent, then add tomatoes and garlic.
Prepare Egg Mixture: Whisk eggs and dairy-free milk, season with sea salt.
Assemble the Pie: Layer sautéed veggies, pour egg mixture, and optionally add bacon and cheese.
Bake: In a preheated oven at 350°F, bake for 15-17 minutes until set and golden.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 8gProtein: 15gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For best results, allow the pie to cool for 10 minutes before slicing. This helps maintain structure.

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