Description
Indulge in a delightful Sweet Corn and Zucchini Pie, a savory summer treat packed with fresh flavors. This vegetarian dish combines grated zucchini, sweet corn, and a blend of cheeses baked to golden perfection.
Ingredients
Scale
For the Pie:
- 2 cups grated zucchini (squeezed dry)
- 1 cup fresh or frozen corn kernels
- ½ cup chopped yellow onion
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
For the Batter:
- 3 large eggs
- ½ cup all-purpose flour
- ¼ cup olive oil
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
- olive oil or nonstick spray for greasing
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9-inch pie dish with olive oil or nonstick spray.
- Mix the Vegetables: In a large bowl, combine the zucchini, corn, onion, mozzarella, and Parmesan.
- Prepare the Batter: In a separate bowl, whisk together the eggs, flour, olive oil, baking powder, salt, pepper, and basil until smooth.
- Combine and Bake: Pour the egg mixture over the vegetable mixture, stir until fully combined, transfer to the pie dish, and bake for 35-40 minutes until golden brown and set.
- Serve: Allow to cool slightly before slicing and serving.
Notes
- For added flavor, try mixing in crumbled cooked bacon or using a blend of cheeses like cheddar or feta.
- This pie is delicious warm or at room temperature, perfect for brunch or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 3g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 105mg
