Sweet Corn Zucchini Pie (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 small onion, finely chopped
03 -
2 cups zucchini, grated (about 1 medium)
04 -
1 cup fresh or frozen sweet corn kernels
05 -
3 large eggs
06 -
1/2 cup whole milk or half-and-half
07 -
3/4 cup grated sharp cheddar cheese
08 -
1/4 cup grated Parmesan cheese
09 -
1/3 cup all-purpose flour
10 -
1 teaspoon baking powder
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon freshly ground black pepper
13 -
2 tablespoons chopped fresh basil or parsley
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish or similar baking dish.
02 -
Heat olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes, until softened. Add grated zucchini and cook another 3–5 minutes until most of the moisture evaporates. Stir in corn and cook 1 minute more. Remove from heat and let cool slightly.
03 -
In a large bowl, whisk together eggs, milk, cheddar, Parmesan, flour, baking powder, salt, pepper, and herbs.
04 -
Add the zucchini-corn mixture to the egg mixture and stir to combine. Pour into prepared pie dish and smooth the top.
05 -
Bake for 35–40 minutes, or until set and golden brown on top. Let cool slightly before slicing and serving.
# Notes:
01 -
Great served warm or at room temperature.
02 -
You can use yellow squash instead of zucchini or a mix of both.
03 -
Add a pinch of red pepper flakes for a little heat.