Summer Garden Zucchini Crustless Pie
1 package Pure Farmland Italian Dinner Links
1 Green onion (or sub regular onion)
1 pack of Mushrooms
1 pack of Grape or cherry tomatoes
1 Red bell pepper
1 can of Corn or corn on the cob
1/2 cup Cheddar cheese
1/4 cup Coconut flour (or regular flour)
Preheat oven to 375°F. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan with nonstick cooking spray.
Cook all those veggies except for the zucchini. Add olive oil to a large skillet and place over medium high heat. Once hot, add garlic, green onions and sauté until fragrant. Then add in mushrooms, tomatoes, red bell pepper and corn; season with a little salt and pepper and cook for a few minutes until the mushrooms begin to soften. (We’re not cooking the zucchini!) Remove veggies from heat and set aside.
Cook your Mild Italian Dinner Links according to the package instructions. Once cooked, cut into slices and place to the side.
In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
Add all of the veggies (including the zucchini) and Mild Italian Dinner Link slices to the greased pie pan and spread out evenly. Next pour your egg mixture over the top of the veggies and link slices. Sprinkle the top with remaining 1/2 cup shredded cheddar cheese.
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