Crustless Zucchini Tomato Pie
Recipe inspired by Zucchini Pie in the cookbook, No Crumbs Left, by Teri Turner.
Servings: 6
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.