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Sweet Corn and Zucchini Pie Recipe

Sweet Corn and Zucchini Pie Recipe


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4.9 from 14 reviews

  • Author: Emma
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This Sweet Corn and Zucchini Pie is a delightful savory dish that combines the freshness of zucchini and sweet corn with gooey cheddar and Parmesan cheese, all baked into a golden pie. Perfect for a light summer meal or a tasty brunch option.


Ingredients

Scale

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cups zucchini, grated and squeezed dry
  • 1 cup fresh or frozen sweet corn kernels
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large eggs, beaten
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil

Instructions

  1. Preheat the oven: Preheat the oven to 350°F and lightly grease a 9-inch pie dish.
  2. Saute onions: In a skillet, melt butter over medium heat. Cook chopped onion until softened, about 4-5 minutes. Remove from heat.
  3. Mix ingredients: In a large bowl, combine zucchini, sweet corn, cooked onion, flour, baking powder, salt, and pepper. Add beaten eggs, cheddar cheese, Parmesan cheese, and basil. Mix well.
  4. Bake: Pour mixture into pie dish. Bake for 35-40 minutes until golden brown and set.
  5. Serve: Let cool for 5-10 minutes before slicing and serving.

Notes

  • Delicious warm or at room temperature.
  • Serve with a simple green salad for a complete meal.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 4g
  • Sodium: 420mg
  • Fat: 17g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 13g
  • Cholesterol: 155mg