PREP TIME: 15 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1-HR | YIELD: 6–8 (nutrition is for 8)
Enjoy summer all year round with this impressively delicious crustless sweet corn and zucchini pie. Incredibly easy to throw together and one of the best recipes to use summer produce. Perfect for even your picky eaters, this cheesy vegetarian pie is guaranteed to be a huge hit always!
INGREDIENTS
4 eggs, beaten
4 tbsp butter
2 large zucchini, sliced very thinly (about 4 c.)
2 ears of sweet corn
8 oz. sliced mushrooms
half of a yellow onion, diced
12 oz. shredded cheese (I used both Mozzarella and Swiss)
1 tsp dried oregano
1 tbsp dried basil
1/2 tsp salt
How to make Sweet Corn And Zucchini Pie
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: In a large, deep skillet, melt the butter over medium-high heat. Once the butter has melted, add the onions to the skillet along with the zucchini and mushrooms. In the meantime, cut the corn kernels off the cob, then add them to the skillet. Saute for about 5 to 10 minutes until the veggies have softened. Once done, take off the heat.
Step 3: Stir in the basil, oregano, salt, cheese, and the beaten eggs once the veggie mixture has cooled for a couple of minutes.
Step 4: Using the parchment paper, line an 8-inch or large pie pan or simply grease the pan using a nonstick spray. Pour the mixture into the prepared pan. On top, arrange the slices of zucchini (lay them flat) and sprinkle with a little more cheese.
Step 5: Tent the pie with a greased foil and place it in the preheated oven. Bake for about 20 minutes. Uncover and continue to bake for 5 minutes more until the top is brown. Remove from the oven when done and allow the pie to cool for about 10 to 15 minutes before slicing. Serve garnished with some fresh herbs such as parsley and cilantro. Enjoy!
Nutrition Facts:
Calories Per Serving: 235, Total Fat 15.6g 20%, Cholesterol 135.5mg 45%, Sodium 456.7mg 20%, Total Carbohydrate 9.3g 3%, Dietary Fiber 1.9g 7%, Sugars 4.6g, Protein 16.2g 32%, Vitamin A 152.8µg 17%, Vitamin C 16.8mg 19%, Iron 1.7mg 9%, Potassium 449.7mg 10%, Phosphorus 323.6mg 26%
Ingredients
- 4 eggs, beaten
- 4 tbsp butter
- 2 large zucchini, sliced very thinly (about 4 c.)
- 2 ears of sweet corn
- 8 oz. sliced mushrooms
- half of a yellow onion, diced
- 12 oz. shredded cheese (I used both Mozzarella and Swiss)
- 1 tsp dried oregano
- 1 tbsp dried basil
- 1/2 tsp salt
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: In a large, deep skillet, melt the butter over medium-high heat. Once the butter has melted, add the onions to the skillet along with the zucchini and mushrooms. In the meantime, cut the corn kernels off the cob, then add them to the skillet. Saute for about 5 to 10 minutes until the veggies have softened. Once done, take off the heat.
Step 3: Stir in the basil, oregano, salt, cheese, and the beaten eggs once the veggie mixture has cooled for a couple of minutes.
Step 4: Using the parchment paper, line an 8-inch or large pie pan or simply grease the pan using a nonstick spray. Pour the mixture into the prepared pan. On top, arrange the slices of zucchini (lay them flat) and sprinkle with a little more cheese.
Step 5: Tent the pie with a greased foil and place it in the preheated oven. Bake for about 20 minutes. Uncover and continue to bake for 5 minutes more until the top is brown. Remove from the oven when done and allow the pie to cool for about 10 to 15 minutes before slicing. Serve garnished with some fresh herbs such as parsley and cilantro. Enjoy!
