Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 6
This sweet corn, zucchini pie is my ultimate favorite summer pie! I enjoy this for a light meal any time of the year. This pie is also an amazing brunch addition. You can even serve this for dinner with a side salad or fruit.
INGREDIENTS
1 tbsp olive oil
4 zucchini, medium, very thinly sliced
1 onion minced
1 tsp sea salt
3 ears of sweet corn were removed from the cob
3 eggs, beaten
1 tsp sea salt
1 c. cheddar cheese, shredded
black pepper to taste
HOW TO MAKE SWEET CORN ZUCCHINI PIE
Step 1: Very thinly slice the summer squash and zucchini. You can also use a mandoline slicer to do this.
Step 2: To taste, season the beaten eggs with a tsp sea salt and black pepper.
Step 3: To a frying pan, drizzle the olive oil. Then, add the onion and saute over medium heat for about 7 minutes or until the onion starts to brown. Next, add the sweet corn and season with salt and pepper. Continue to cook for an additional 2 to 3 minutes.
Step 4: Using the parchment paper, line an 8-inch spring form pan. Or just set your pan on a baking tray. Around the bottom of the pan, add 2 layers of zucchini and top with 1/3 of the corn mixture followed with 1/3 of the cheese. On top, drizzle around 1/3 of the egg. Do the same layers until you have 4 zucchini layers and 3 layers of corn, cheese, and egg.
Step 5: Place in the Sharp Superheated Steam Countertop Oven on Bake/Reheat at 400 degrees F for about 26 minutes. Or bake for about 40 minutes in a preheated 400 degrees F oven, if using a conventional oven or until the eggs are completely cooked and the top has crisped up.
Step 6: Remove from the oven when done and let the pie set for about 20 to 30 minutes. Slice and serve. Enjoy!
NOTE:
You can enjoy this pie cold, plus this is an amazing meal-prep breakfast!
NUTRITION FACTS:
Calories: 196 kcal | Carbohydrates: 14g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 553mg | Potassium: 538mg | Fiber: 2g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 27.8mg | Calcium: 173mg | Iron: 1.3mg
Ingredients
- 1 tbsp olive oil
- 4 zucchini, medium, very thinly sliced
- 1 onion minced
- 1 tsp sea salt
- 3 ears of sweet corn were removed from the cob
- 3 eggs, beaten
- 1 tsp sea salt
- 1 c. cheddar cheese, shredded
- black pepper to taste
Instructions
Step 1: Very thinly slice the summer squash and zucchini. You can also use a mandoline slicer to do this.
Step 2: To taste, season the beaten eggs with a tsp sea salt and black pepper.
Step 3: To a frying pan, drizzle the olive oil. Then, add the onion and saute over medium heat for about 7 minutes or until the onion starts to brown. Next, add the sweet corn and season with salt and pepper. Continue to cook for an additional 2 to 3 minutes.
Step 4: Using the parchment paper, line an 8-inch spring form pan. Or just set your pan on a baking tray. Around the bottom of the pan, add 2 layers of zucchini and top with 1/3 of the corn mixture followed with 1/3 of the cheese. On top, drizzle around 1/3 of the egg. Do the same layers until you have 4 zucchini layers and 3 layers of corn, cheese, and egg.
Step 5: Place in the Sharp Superheated Steam Countertop Oven on Bake/Reheat at 400 degrees F for about 26 minutes. Or bake for about 40 minutes in a preheated 400 degrees F oven, if using a conventional oven or until the eggs are completely cooked and the top has crisped up.
Step 6: Remove from the oven when done and let the pie set for about 20 to 30 minutes. Slice and serve. Enjoy!
Notes
You can enjoy this pie cold, plus this is an amazing meal-prep breakfast!
