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This Sweet Corn Zucchini Pie Never Lasts Long—Try It!

This Sweet Corn Zucchini Pie Never Lasts Long
Print Recipe

A delicious and easy-to-make Sweet Corn Zucchini Pie that is perfect for summer gatherings and is sure to be a hit with family and friends.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup sweet corn (fresh or frozen)
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh herbs (such as basil or parsley)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the grated zucchini, sweet corn, and shredded cheese.
  3. In another bowl, whisk together the eggs, flour, baking powder, salt, and pepper until smooth.
  4. Pour the egg mixture into the zucchini mixture and stir until well combined.
  5. Fold in the chopped herbs.
  6. Pour the mixture into a greased pie dish.
  7. Bake for 30-35 minutes or until the top is golden brown and a toothpick comes out clean.
  8. Let it cool slightly before slicing and serving.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • This pie can be served warm or at room temperature.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://howeats.com/this-sweet-corn-zucchini-pie-recipe/