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
DIRECTIONS :
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
SWEET CORN ZUCCHINI PIE
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!
