Sweet Corn Zucchini Pie

HAPPY PI DAYYYY!! 3.14!!!! In honor of the holiday (and it falls on Tasty Tuesday which has to be so rare and lucky!) I wanted to share with you two of my favorite PIE recipes today! One savory and, later today, one sweet!!! This sweet corn and zucchini pie has me wrapped around its cheesy, melty, vegetarian-ness.

Happy Pi(e) Day!!! Sweet Corn Zucchini Pie Recipe

Sweet Corn Zucchini Pie

Serves: 6-8

3 tablespoons olive oil
half of a yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced very thinly (about 4 cups)
8 ounces sliced mushrooms
1 tablespoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
8 ounces shredded cheese (I used both almond cheese and lite Mozzarella)
4 eggs, beaten

Preheat the oven to 375 degrees.
Heat the olive oil in a large, deep skillet over medium high heat.
Add the onions, zucchini, and mushrooms.
While the veggies sauté, cut the corn kernels off the cob. Add them to the pan and continue to sauté until the veggies are soft, 5-10 minutes.
Remove from heat.
Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten egg.
Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray.
Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice.
Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes.
Remove foil and bake for an additional 5 minutes to brown the top.
Let stand for 10-15 minutes before cutting into slices.

It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. Also, there was a little extra watery-ness (about 2 tablespoons) in the bottom of my pan when I sliced it, but the pieces held together perfectly so no big deal. I think the moisture could be prevented by just being a little more patient before cutting.

I sprinkled mine with fresh herbs (parsley and cilantro) like I always do on everything. Basil would also be yummy.


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