Zucchini Pie
Created by SSchiffer on September 6, 2015
- Servings: 6
- Prep Time: 30m
- Cook Time: 30-35m
- Recipe #20872
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
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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.
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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.
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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.
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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.
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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.
Nutritional Facts
- 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