Description
Creamy sweet corn and zucchini pie delivers a delightful slice of summer comfort. Golden layers of seasonal vegetables nestled in a flaky crust promise a satisfying meal that brings garden freshness to your table.
Ingredients
Scale
Main Vegetables:
- 2 cups zucchini, grated (about 1 medium)
- 1 cup fresh or frozen sweet corn kernels
- 1 small onion, finely chopped
Cheeses and Dairy:
- 3 large eggs
- ½ cup whole milk or half-and-half
- ¾ cup grated sharp cheddar cheese
- ¼ cup grated Parmesan cheese
Dry Ingredients and Seasonings:
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Warm the oven to a moderate temperature and coat a round baking vessel with a thin layer of cooking spray.
- Sauté diced onions in heated olive oil until translucent and softened, developing a delicate caramelized essence.
- Incorporate freshly grated zucchini into the skillet, allowing excess moisture to evaporate and concentrating the vegetable’s natural flavors.
- Quickly fold sweet corn kernels into the vegetable mixture, enhancing the medley with a burst of golden sweetness, then transfer the blend to a cooling area.
- Craft a luxurious custard base by whisking together farm-fresh eggs, creamy dairy, robust cheddar, aged Parmesan, and a delicate blend of seasonings and aromatic herbs.
- Gently fold the sautéed vegetable mixture into the egg custard, ensuring a harmonious distribution of ingredients throughout the composition.
- Transfer the vibrant filling into the prepared baking dish, creating a smooth, even surface that promises a delightful culinary experience.
- Slide the pie into the preheated oven, allowing it to transform into a golden, set masterpiece with a perfectly crisp exterior.
- Remove from the oven and permit the pie to rest briefly, allowing the ingredients to settle and intensify in flavor before serving.
Notes
- Drain zucchini thoroughly to prevent a watery pie by squeezing out excess moisture using a clean kitchen towel or cheesecloth before cooking.
- Experiment with different cheese combinations like Swiss or Gruyère for unique flavor profiles that complement the sweet corn and zucchini.
- Modify the recipe for gluten-free diets by substituting regular flour with almond flour or a gluten-free all-purpose blend without compromising texture.
- Boost protein content by adding cooked diced chicken or crispy bacon bits to the vegetable mixture for a heartier version of the pie.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 40 mg