Grab all of summer’s best vegetables to create this perfect Crustless Zucchini Tomato Pie! A delicious combination of sautéed zucchini and tomatoes with eggs, bacon, fresh basil, and optional white cheddar. A wonderful brunch, breakfast, lunch, and even dinner!
It’s getting close to the end of summer. And you’ve made all the zucchini recipes. But you look in the fridge or wander around the farmer’s market, and you realize OMGEEEE there is still so much zucchini to eat!!
That is exactly how I came to this Zucchini pie recipe.
And if I’m being completely honest, I’ve had quite a bit of FOMO looking back on my summer. With all of our baseball travel and being away from home, in many ways I missed out on a few of my favorite things. Fresh picked zucchini from our local farm, in season heirloom tomatoes, and most importantly, cooking my favorite veggies!!
So can we all just spend another month enjoying nice weather, eating outside, and eating all of summer’s best? I say YES!!!
Here you go guys, it starts with breakfast. And we’ll begin with this fantastically flavorful Zucchini Tomato Pie. Sautéing zucchini and tomatoes to begin…..
I made this recipe in stages. I started by cooking some bacon, then we moved on to the zucchini. Next, the tomatoes were cooked in garlic. Finally I whipped up eggs to pour on top and finished it all in the oven.
Although it sounds like it might take a long time, it’s well worth it to have that sautéed zucchini and tomatoes! You can easily omit the cooking of the tomatoes if pressed for time, but I love the flavor profile it adds. And the fresh basil….An absolute must!!
Other notes about this recipe: I added in some white cheddar. Completely optional, and definitely ok to omit if you are dairy-free. This delicious pie also re-heats well and makes a fantastic make ahead breakfast that you can enjoy all week!
Cheers to more summer ya’ll!!!
Crustless Zucchini Tomato Pie
Recipe inspired by Zucchini Pie in the cookbook, No Crumbs Left, by Teri Turner.
- 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
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.