Ingredients
- 1 pie crust (9 inch, deep dish unbaked)
- 2 large eggs
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 4 cups zucchini, sliced (sliced very thinly, 2–3 medium zucchinis)
- 2 cloves garlic, minced
- 1 cup whole kernel corn
- 1/2 cup cornmeal (fine, yellow)
- 1 cup milk
- 4 green onions, sliced
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper (or red pepper flakes)
- 2 cups shredded sharp cheddar cheese (divided, or Monterey jack)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.