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Still swimming in summer zucchini? You’re not alone! Even as the season starts to wind down, the garden and farmer’s market keep delivering baskets of fresh zucchini and tomatoes. This Crustless Zucchini Tomato Pie is the perfect way to soak up every last bite of summer with cozy, savory flavor in every slice.
This easy, wholesome recipe is one of my favorite ways to use up those late-season veggies. Sautéed zucchini and sweet tomatoes meet smoky bacon, fresh basil, and fluffy eggs baked to perfection and finished with white cheddar (optional) for a rich, melty bite.
Why You’ll Love This Pie
We’ve been traveling a lot this summer, and I found myself missing my go-to farm stand runs and the simple joy of cooking with my favorite in-season ingredients. This dish brought me right back. It’s everything I love about summer on a plate: light, fresh, satisfying, and easy to make ahead.
Whether you’re serving it for brunch, lunch, or dinner, this pie works beautifully. It reheats like a dream and is packed with nourishing ingredients that leave you feeling full and energized.
Recipe Tips to Make It Even Better
Cheese or no cheese: White cheddar adds a delicious savory note, but this pie is just as good without it (perfect for a dairy-free version).
Sweat the zucchini: Don’t skip salting and draining the zucchini. It helps keep your pie from getting soggy. Just 10–15 minutes makes a big difference.
Cook in layers: Start with bacon, then sauté the zucchini, and finally cook down the tomatoes with garlic for rich, concentrated flavor.
Fresh basil is the key: Trust me on this. The fresh basil brings a pop of brightness that ties everything together.
Looking for More Ways to Use Zucchini?
I’ve got you covered! Try my Lemon Basil Ratatouille, crispy Zucchini Chips, or this light and flavorful Vegetable Garden Pasta.
This Crustless Zucchini Tomato Pie is the kind of recipe that reminds me to slow down, savor the season, and enjoy the beauty of real food. I hope it does the same for you!
Let’s keep summer going just a little longer…starting with this pie.
Crustless Zucchini Tomato Pie
Ingredients
- 2 medium zucchini
- sea salt
- 6 slices bacon
- 1 cup heirloom tomatoes
- 3 cloves garlic, minced
- 1 tbsp avocado oil
- 9 large eggs
- 1/2 cup dairy-free unsweetened milk
- 1 tsp sea salt
- 1/2 cup shredded white cheddar, (optional)
- 1/3 cup chopped fresh basil
Instructions
- Slice the zucchini into thin slices. Place zucchini on a tea towel or paper towels in a single layer and sprinkle with salt. Place another tea towel or paper towel on top. Let the zucchini "sweat" to remove excess moisture. This will take about 10-15 minutes.
- Preheat the oven to 350 degrees. Heat a large cast iron skillet to medium high heat. Once hot, coat with a bit of oil and add the bacon. Cook until desired crispiness (3-5 minutes per side), remove from pan and set aside. Keep the pan hot but reduce to medium and reserve 1 tbsp bacon grease.
- Toss zucchini into the pan, allowing zucchini to saute until translucent (about 5-6 minutes). Set aside the zucchini.
- Add in an additional tbsp of oil if needed, then toss in the tomatoes and garlic. Cook tomatoes until the skins begin to soften and carmalize (about 10 mins). Remove from the pan from heat.
- Arrange the zucchini and tomatoes at the bottom of the pan. In a large bowl, whisk together eggs and milk. Pour on top of the zucchini and tomatoes. Season with salt. Crumble the bacon and arrange on the top of the egg mixture. Sprinkle with cheese (if using).
- Transfer to the oven. Bake for approximately 15-17 minutes, or until the middle of the pie is set. Remove from oven and let cool for 10 minutes before slicing.
- This dish can be stored in the fridge for up to 1 week.
So pretty! Great for breakfast, lunch or dinner.
Can I substitute grape tomatoes for the heirloom?
Is it ok to use whole milk?
Yes!