Description
Sweet Corn and Zucchini Pie is a delightful summer dish that perfectly combines the natural sweetness of corn with the fresh taste of zucchini, all encased in a flaky crust. This easy-to-make recipe is ideal for any occasion, from family dinners to potlucks. Enjoy it warm or cold, and savor every bite of this comforting, vibrant pie that celebrates seasonal produce.
Ingredients
Scale
- 2 cups fresh zucchini, sliced (about 2 medium zucchinis)
- 1 cup sweet corn kernels (fresh or frozen)
- 3 large eggs
- 1 cup shredded cheddar cheese
- 1 cup whole milk (or almond/oat milk)
- 1 pre-made pie crust
Instructions
- Preheat your oven to 375°F (190°C) and lightly coat a pie dish with nonstick spray.
- In a mixing bowl, combine sliced zucchini and corn with a pinch of salt to draw out moisture.
- In another bowl, whisk together eggs and milk, then fold in shredded cheese.
- Mix the vegetable mixture with the egg mixture until well combined.
- Pour the filling into the prepared pie crust and spread evenly.
- Bake for 35-40 minutes until golden brown and set; let cool slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg