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Sweet Corn and Zucchini Pie Recipe

Sweet Corn and Zucchini Pie Recipe
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★★★★★

4.7 from 16 reviews

This delightful Sweet Corn and Zucchini Pie is a savory treat that combines the freshness of sweet corn and zucchini with the richness of cheese in a delectable pie. Perfect for brunch, lunch, or a light dinner.

Ingredients

Scale

For the Pie:

  • 4 tablespoons Butter
  • 1/2 cup Yellow Onion, diced
  • 2 ears Sweet Corn, kernels sliced off
  • 2 large Zucchini, sliced thinly ((about 4 cups))
  • 8 ounces Sliced Mushrooms
  • 1 tablespoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Salt
  • 12 ounces Shredded Cheese (Mozzarella and Swiss blend recommended)
  • 4 large Eggs, beaten

Instructions

  1. Step 1: Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish.
  2. Step 2: Melt butter in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
  3. Step 3: Stir in sliced mushrooms and cook for another 3–4 minutes until softened and lightly browned.
  4. Step 4: Add sweet corn and thinly sliced zucchini. Season with basil, oregano, and salt. Cook for 6–8 minutes, stirring occasionally, until veggies are tender and liquid has evaporated.
  5. Step 5: Remove skillet from heat and allow vegetables to cool slightly.
  6. Step 6: In a large mixing bowl, whisk the eggs and shredded cheese together. Add the cooked vegetable mixture and stir until combined.
  7. Step 7: Pour the mixture into the prepared pie dish and spread evenly. Bake for 30–35 minutes, or until set and lightly golden on top.
  8. Step 8: Let the pie cool for at least 10 minutes before slicing and serving.

Nutrition

Keywords: Sweet Corn, Zucchini, Pie, Vegetarian, Savory Pie

Find it online: https://miarosetti.com/sweet-corn-and-zucchini-pie-recipe/