Description
Sweet Corn Zucchini Pie is a vibrant and flavorful dish that embodies the essence of summer. This delightful vegetable torte features layers of tender zucchini, sweet corn, and creamy cheese, making it a versatile addition to any meal. Whether served warm as a main course or cooled alongside a fresh salad for brunch, this pie offers endless possibilities. Perfect for gatherings or meal prep, it’s packed with nutrients while remaining light and satisfying. With easy preparation and a beautiful presentation, Sweet Corn Zucchini Pie is sure to impress your family and friends.
Ingredients
Scale
- 4 medium zucchinis (thinly sliced)
- 1 tablespoon olive oil
- 1 minced onion
- 3 ears of sweet corn (kernels removed)
- 3 beaten eggs
- 1 cup shredded cheddar cheese
- Sea salt and black pepper (to taste)
Instructions
- Preheat your oven to 400°F.
- Thinly slice the zucchinis using a mandoline or knife for even cooking.
- In a frying pan over medium heat, add olive oil and sauté the minced onion until browned (about 7 minutes). Stir in sweet corn with sea salt and black pepper; cook for an additional 2-3 minutes.
- Line an 8-inch springform pan with parchment paper.
- Layer two slices of zucchini at the bottom, followed by one-third of the corn mixture and one-third of the cheese. Drizzle with one-third of the beaten eggs. Repeat for a total of four layers.
- Bake for approximately 40 minutes until golden brown on top and set in the center.
- Let cool for 20-30 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 130mg