When you start making the change in your diet from processed to real foods it can be a challenge in a lot of ways. One of those ways for me was that my house was no longer full of ready-to-eat items, but rather ingredients! Ha! And I’m the kinda cook that needed set-in-stone recipes to cook stuff! Granted you can find great real food recipes all over the internet, but sometimes you just gotta make something with what you have. Hopefully this lil recipe/cooking lesson can help you with that too.

We call it Zucchini Pie because I always used zucchini when I first started making this. It came to me as a recipe out of a magazine that required a crust made of (gasp) canned crescent biscuits. 😉 I ditched that part of the recipe pretty fast and just make it crustless. I’ve tweaked and messed with this one so much and the cool thing is that it’s very flexible. So now I just toss in what I have, add some spices and we’re usually good to go. Here’s how it went the last time I cooked it! I’m going to do this Pioneer Woman style mostly cause I like the photos. 😉

I only had one zucchini and you really need two or more so I added in some broccoli.


Chop your veggies! You for sure want to have an onion and then some kind of green thing. We’ve used zucchini, broccoli, yellow summer squash, you get the idea. Toss em’ in a pan!


Add BUTTER! Use the real stuff please, no margarine allowed! I use 2-3 Tablespoons, but just keep an eye on how the veggies are cooking and add more if you need to.


Put on the spices! 1/2 t each of Salt, Pepper, Garlic Powder (though you could use minced garlic just as well) 1/4 t. of Oregano and Basil, and then I usually put in a “palm-ful” of dried parsley, but if you have fresh, yay, use that!


While your veggies are cooking grate some cheese.


Beat 3-4 eggs (we had little eggs from our chickens so I used 4) with about 2 cups of cheese. I’ve used mozzarella, cheddar, the jack cheeses, so it’s really not important what kind you use. 😉


At this point you could add some chopped ham or turkey or whatever to the cheese/egg mix if you like. Sometimes I do, sometimes I don’t. This day was a don’t. 🙂

Preheat your oven to about 350 or 375.


When the veggies are mostly tender, generously butter a pie plate and dump in the veggies.




Top with egg/cheese mixture!


And if you have some lovely tomatoes from your garden, slice those and put em on top! I only had one tiny one, but it was still yummy!


Bake for about 25 minutes and that’s it! Yum! This is a family favorite! All of our kids love it and so does Stuart! I usually make double when I do this because the leftovers are amazing, and make a fantastic breakfast/brunch the next day too!!


Try it out, and tell me what you think! This is a fantastic meatless dish!

About 2-3 cups of chopped veggies
One chopped onion
2-3 Tablespoons Butter cubed
Tablespoon of dried parsley or 2 t. fresh
1/2 t. Salt
1/2 t. Ground Pepper
1/2 t. Garlic Powder
1/4 t. Basil
1/4 t. Oregano
3 eggs lightly beaten
2 cups cheese

Chopped ham (about 3/4 c.) sliced tomato

Cook chopped veggies with butter in a pan over medium heat, stir in the spices. Meanwhile beat eggs lightly, mix in cheese, and chopped ham if desired. Once tender transfer veggies to buttered pie plate. Top with egg mixture and chopped tomato, if desired. Bake at 350* for 25 minutes. Lets stand for 5 minutes before serving.