Crustless Zucchini Tomato Pie

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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

Toss zucchini into the pan, allowing zucchini to saute until translucent (about 5-6 minutes). Set aside the zucchini.

Step 4

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.

Step 5

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).

Step 6

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.

Step 7

This dish can be stored in the fridge for up to 1 week.

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