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–+ servings
Sweet Corn and Zucchini Pie

Sweet Corn and Zucchini Pie: A Summer Flavor Explosion

This Sweet Corn and Zucchini Pie combines fresh vegetables for a delightful summer dish that's easy to prepare.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Filling
  • 1 cup Sweet Corn substitute frozen corn if fresh is unavailable
  • 1 medium Zucchini grate finely
  • 1 cup All-Purpose Flour use gluten-free flour blend if needed
  • 1 cup Milk can substitute with almond milk
  • 3 large Eggs no substitute recommended for binding
  • 1 cup Shredded Cheese (Cheddar/Mozzarella) omit for dairy-free version
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper adjust to taste
  • 1 tablespoon Baking Powder do not omit
  • 2 tablespoons Olive Oil can substitute with melted coconut oil

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • pie dish
  • Oven

Method
 

Step‑by‑Step Instructions for Sweet Corn and Zucchini Pie
  1. Preheat your oven to 375°F (190°C).
  2. Combine the grated zucchini and sweet corn in a large mixing bowl.
  3. Whisk together the eggs, milk, and olive oil until smooth.
  4. Stir in flour, baking powder, salt, and black pepper into the egg mixture.
  5. Fold in the zucchini and corn mixture along with the shredded cheese.
  6. Grease your pie dish with olive oil, then pour in the mixture.
  7. Bake for 30-35 minutes until golden brown.
  8. Allow the pie to cool for a few minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Enhance flavor by adding fresh herbs. Avoid overmixing for a light texture. Check for doneness with a toothpick.

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