Description
Sweet Corn and Zucchini Pie is a delightful summer dish that perfectly showcases the freshness of seasonal produce. This comforting pie, packed with sweet corn and tender zucchini, is not only quick to prepare but also a favorite at family gatherings and weeknight dinners alike. With its creamy filling and cheesy goodness encased in a flaky pie crust, it’s an easy recipe that promises to impress. Serve it warm as a main course or chilled as a tasty lunch option—the choice is yours!
Ingredients
Scale
- 2 cups fresh zucchini, sliced
- 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 your pie dish with nonstick spray.
- In a mixing bowl, combine sliced zucchini and sweet corn with a pinch of salt. Let sit for a few minutes to draw out moisture.
- In another bowl, whisk together the eggs and milk until smooth. Fold in the shredded cheese.
- Mix the vegetable mixture with the egg mixture until well combined.
- Pour the filling into the prepared pie crust, spreading evenly.
- Bake for 35-40 minutes until golden brown and set. Let cool slightly before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg