PREP TIME: 15 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1-HR | YIELD: 6–8 (nutrition is for 8)
Are you searching for another easy recipe to use up your extra summer produced? Then, you have to give this sweet corn and zucchini pie a try very soon. It is super simple to whip up and the best dish to serve for a meatless dinner. This delicious pie is loaded with mushrooms, sweet corn, and zucchini baked into an amazing cheesy crustless pie. A no-fuss pie that even your fussiest eaters will love and enjoy!
INGREDIENTS :
- 4 eggs, beaten
- half of a yellow onion, diced
- 4 tbsp butter
- 2 ears of sweet corn
- 8 oz. sliced mushrooms
- 2 large zucchini, sliced very thinly (about 4 c.)
- 1 tsp dried oregano
- 1 tbsp dried basil
- 12 oz. shredded cheese (I used both Mozzarella and Swiss)
- 1/2 tsp salt
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: In a large, deep skillet, melt the butter over medium-high heat. Then, add the onions, zucchini, and mushrooms. While cooking the veggies, cut the cob off the corn kernels. Then, add them to the pan and continue to cook for an additional 5 to 10 minutes or until the veggies have softened. Take off the heat when done.
Step 3: Stir in the basil, oregano, salt, cheese, and the beaten eggs to the mixture once it has cooled off for a couple of minutes. Using the parchment paper, line a pie pan (9-inch or larger). Alternately, you can just grease the pan using a nonstick spray. To the prepared pan, transfer the mixture and lay the slices of zucchini flat on top. Over the zucchini, sprinkle a little more cheese. Tent with foil and place in the preheated oven. Bake for about 20 minutes, then remove the foil. Bake for another 5 minutes until the top is browned. Before cutting the pie, allow it to stand for about 10 to 15 minutes.
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%
SWEET CORN AND ZUCCHINI PIE
Ingredients
- 4 eggs, beaten
- half of a yellow onion, diced
- 4 tbsp butter
- 2 ears of sweet corn
- 8 oz. sliced mushrooms
- 2 large zucchini, sliced very thinly (about 4 c.)
- 1 tsp dried oregano
- 1 tbsp dried basil
- 12 oz. shredded cheese (I used both Mozzarella and Swiss)
- 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. Then, add the onions, zucchini, and mushrooms. While cooking the veggies, cut the cob off the corn kernels. Then, add them to the pan and continue to cook for an additional 5 to 10 minutes or until the veggies have softened. Take off the heat when done.
Step 3: Stir in the basil, oregano, salt, cheese, and the beaten eggs to the mixture once it has cooled off for a couple of minutes. Using the parchment paper, line a pie pan (9-inch or larger). Alternately, you can just grease the pan using a nonstick spray. To the prepared pan, transfer the mixture and lay the slices of zucchini flat on top. Over the zucchini, sprinkle a little more cheese. Tent with foil and place in the preheated oven. Bake for about 20 minutes, then remove the foil. Bake for another 5 minutes until the top is browned. Before cutting the pie, allow it to stand for about 10 to 15 minutes.
