Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 6 to 8 Servings
This Sweet Corn and Zucchini Pie is so insanely good! A very refreshing food that everyone is going to enjoy! Invite your friends over and surprise them with the best pie ever!
Ingredients:
2 ears of sweet corn
4 Eggs, beaten
4 tbsp butter
8 oz. sliced mushrooms
1 tbsp dried basil
1/2 of a yellow onion, diced
1 tsp dried oregano
12 oz. shredded cheese (I used both Mozzarella and Swiss)
1/2 tsp salt
2 large zucchinis, sliced very thinly (about 4 c)
Directions:
1. Prepare the oven and preheat to 190 degrees C or 375 degrees F.
2. Place a deep skillet on the stove and turn the heat to medium-high.
3. Add butter and allow it to melt.
4. Add the zucchini slices, onions, and mushrooms into the hot skillet. Sauté for a few minutes until soft.
5. Remove the corn kernels from the cob, then put them into the skillet. Cook for 5 to 10 minutes or until done. Remove the skillet from the heat. Let the mixture cool at room temperature.
6. Add the beaten eggs, cheese, salt, oregano, and basil. Stir until well blended.
7. Line with parchment paper a 9-inch pie pan.
8. Pour the corn mixture into the prepared pan and spread it evenly.
9. Sprinkle the shredded cheese on top.
10. Cover the pan with aluminium foil.
11. Place the pan inside the preheated oven and bake the pie for about 20 minutes.
12. Remove the foil cover, then continue baking for 5 more minutes.
13. Remove the pie from the oven and allow it to rest for 10 to 15 minutes at room temperature.
14. Slice the pie into even servings.
15. Serve and enjoy!
Note:
Place any leftovers in an airtight container, then place them inside the fridge.
Nutrition Facts:
Total Fat 15.6g 45% | Cholesterol 135.5mg 20% | Sodium 456.7mg 3% | Total Carbohydrate 9.3g 7% | Dietary Fiber 1.9g | Sugars 4.6g 32% | Protein 16.2g 17% | Vitamin A 152.8µg 19% | Vitamin C 16.8mg 9% | Iron 1.7mg 10% | Potassium 449.7mg 26% | Phosphorus 323.6mg
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