Zucchini Pie
Recipe: #20872
September 06, 2015
Categories: Desserts, Corn, Brunch, Mothers Day, Potluck, Sunday Dinner, Oven Bake, Vegetarian, Zucchini, Pies, Kosher Dairy, Vegetarian Dinner, more
"Total comfort food! Fresh from the garden corn and zucchini are the best to use, if you’re in a pinch, frozen or canned corn will work just fine."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (274.3 g)
- Calories 378.2
- Total Fat - 20.9 g
- Saturated Fat - 7.8 g
- Cholesterol - 103.4 mg
- Sodium - 946.4 mg
- Total Carbohydrate - 31.9 g
- Dietary Fiber - 3.1 g
- Sugars - 6.7 g
- Protein - 17.9 g
- Calcium - 438.7 mg
- Iron - 1.9 mg
- Vitamin C - 18.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Set oven rack in center of oven then preheat to 375 degrees. Place unbaked pie crust inside of a 9" deep-dish pie plate.
Step 2
Whisk eggs in a large bowl. Brush a small amount of beaten egg over the entire crust, (leaving the remaining egg to use for the filling) then using a fork, poke crust several times to allow steam to escape. Bake the crust for 10 minutes.
Step 3
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, cook for about 3 minutes then add sliced zucchini. Cook zucchini and onion for 6–8 minutes or until zucchini becomes tender and browns slightly.
Step 4
Add cornmeal, milk, green onions, dried basil, salt and pepper to bowl with beaten eggs, stirring to combine. Add zucchini and corn mixture and 1 cup of cheese then mix until well combined and cheese has melted. Transfer filling into partially-baked pie crust then sprinkle with remaining 1 cup grated cheese over the top.
Step 5
Bake 30–35 minutes until filling is set and crust is golden brown. Remove from oven then allow pie to rest for 10 minutes before slicing and serving.
Tips
No special items needed.
0 Reviews
You'll Also Love
