Crustless Zucchini, Tomato & Onion Pie

This morning we awoke to everything coated with ice and many governmental offices and schools were closed. Fortunately we didn't lose power like quite a few folks did. This evening I made a simple and easy meal for dinner and one that would also provide me with lunch for the rest of the week, too. I made Crustless Zucchini, Tomato & Onion Pie. I added some diced sauteed uncured salami to it for flavor. Pepperoni or bacon would also be good. I made it like one of the old Bisquick "impossible style pies" that I used to enjoy by adding some almond flour to my egg and cream mixture. I sauteed diced zucchini, onion, salami and added freshly diced sweet grape tomatoes. I seasoned it with a bit of Italian seasoning, salt and pepper. When it baked, it took on a "bready-style" texture rather than an "eggy-style" texture. Hubby and I really enjoyed it and now I have this week's lunch made, too. I snapped a few photos below as well as the easy peasy recipe. Enjoy!

Just for the record...I am SO over this!  Round #2

Crustless Zucchini, Tomato & Onion Pie

Ingredients:

2 tablespoons olive oil
1/2 cup onion, chopped
1 diced medium to large zucchini
1/4 cup diced uncured salami or pepperoni (or bacon)
1/2 cup diced fresh tomatoes (I used grape tomatoes)
7 large eggs
1/2 cup cream
1/2 cup blanched almond flour
1 cup shredded sharp white cheddar cheese (or other strong cheese)
1/4 teaspoon dried Italian seasoning
Salt and pepper, to taste

Directions:

Preheat oven to 375 degrees F. Lightly grease or spray a 10" deep dish pie plate. 

In a non-stick skillet, saute onions in olive oil over medium heat until beginning to soften, about 5 minutes; add zucchini and cook an additional 5 minutes. Add diced salami or pepperoni and saute an additional 5 minutes or until zucchini is almost tender; stir in tomatoes and cook an additional 2 minutes. Transfer to prepared pie dish or plate and spread evenly on bottom of dish.

In a medium bowl, beat eggs and cream; add almond flour and whisk until evenly blended. Stir in cheese and Italian seasoning and season with salt and pepper, to taste. Pour mixture over top of vegetable mixture in pie dish and bake for 35-40 minutes or until filling is puffed and golden and eggs are set (if the center is still slightly jiggly, cook for an additional few minutes). Let cool for 5 to 10 minutes; cut into wedges and serve. Makes about 6 servings.