Sweet Corn and Zucchini Pie
A delightful and comforting dish that features fresh corn and zucchini in a cheesy, creamy filling and flaky crust, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 tablespoons butter, melted
- 1/2 yellow onion, diced
- 2 ears of sweet corn, kernels removed
- 2 large zucchini, sliced very thinly (about 4 cups)
- 8 ounces sliced mushrooms
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 12 ounces shredded cheese (Mozzarella and Swiss)
- 4 eggs, beaten
Instructions
- Preheat your oven to 375°F (190°C).
- Melt the butter in a large skillet over medium-high heat.
- Add the diced onion, sliced zucchini, and mushrooms to the skillet.
- Remove from heat and let cool slightly.
- Stir in the sweet corn, dried basil, dried oregano, salt, shredded cheese, and beaten eggs.
- Prepare a 9-inch pie pan by lining it with parchment paper or greasing it.
- Transfer the veggie and cheese mixture to the pan, arranging the zucchini slices on top.
- Sprinkle additional cheese on top and cover loosely with greased foil.
- Bake for 20 minutes, then remove the foil and bake for an additional 5 minutes until browned.
- Let stand for 10-15 minutes before slicing.
Notes
Use fresh ingredients for better flavor. For a thicker pie, use a smaller dish. Allow pie to cool for easier slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Find it online: https://yummyfirst.com/corn-zucchini-pie/