PREP TIME: 15 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1-HR | YIELD: 6–8 (nutrition is for 8)
This is one of the best pie I made in my life! Sweet corn and zucchini are all wrapped in melty cheese. A light, no crust vegetarian pie with rich flavours. A summer pie to welcome the season with a blast!
INGREDIENTS
4 tbsp butter
half of a yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced very thinly (about 4 c.)
8 oz. sliced mushrooms
1 tbsp dried basil
1 tsp dried oregano
1/2 tsp salt
12 oz. shredded cheese (I used both Mozzarella and Swiss)
4 Eggs, beaten
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, zucchini, and mushrooms. Cut the corn kernels off the cob while the veggies are cooking, then add them to the pan and cook for about 5 to 10 minutes until the veggies are soft. Take off the heat when done.
Step 3: After a couple of minutes of cooling the mixture, add the basil, oregano, salt, cheese, and the beaten eggs. Mix well.
Step 4: Transfer the mixture to a 9-inch or larger pie pan lined line parchment paper or greased with nonstick spray. On top, arrange the slices of zucchini and top with extra cheese. Tent with greased foil and place in the preheated oven. Bake for about 20 minutes. Uncover and continue to bake for another 5 minutes until the top is brown. Remove from the oven when done and allow the pie to rest for at least 10 to 15 minutes before slicing.
NOTE:
As the pie bakes, it will bubble up a bit, so make sure to place a pan under to catch the drips. And I noticed that there was a bit of water in the bottom, but it’s all good as the pieces hold when slice. To get rid of the extra moisture, I suggest letting the pie rest for a little after removing it from the oven. If desired, you can sprinkle the pie with some fresh herbs like cilantro or parsley even basil.
Nutrition Facts:
Serves: 8, Calories Per Serving: 235 20% | Total Fat 15.6g 45% | Cholesterol 135.5mg 20% | Sodium 456.7mg 3% | Total Carbohydrate 9.3g 7% | Dietary Fiber 1.9g | Sugars 4.6g 32% | Protein 16.2g 17% | Vitamin A 152.8µg 19% | Vitamin C 16.8mg 10% | Potassium 449.7mg 26% | Phosphorus 323.6mg
Ingredients
- 4 tbsp butter
- half of a yellow onion, diced
- 2 ears sweet corn
- 2 large zucchini, sliced very thinly (about 4 c.)
- 8 oz. sliced mushrooms
- 1 tbsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 12 oz. shredded cheese (I used both Mozzarella and Swiss)
- 4 Eggs, beaten
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, zucchini, and mushrooms. Cut the corn kernels off the cob while the veggies are cooking, then add them to the pan and cook for about 5 to 10 minutes until the veggies are soft. Take off the heat when done.
Step 3: After a couple of minutes of cooling the mixture, add the basil, oregano, salt, cheese, and the beaten eggs. Mix well.
Step 4: Transfer the mixture to a 9-inch or larger pie pan lined line parchment paper or greased with nonstick spray. On top, arrange the slices of zucchini and top with extra cheese. Tent with greased foil and place in the preheated oven. Bake for about 20 minutes. Uncover and continue to bake for another 5 minutes until the top is brown. Remove from the oven when done and allow the pie to rest for at least 10 to 15 minutes before slicing.
Notes
As the pie bakes, it will bubble up a bit, so make sure to place a pan under to catch the drips. And I noticed that there was a bit of water in the bottom, but it’s all good as the pieces hold when slice. To get rid of the extra moisture, I suggest letting the pie rest for a little after removing it from the oven. If desired, you can sprinkle the pie with some fresh herbs like cilantro or parsley even basil.
