Recipe Box, 3 Cheese Zucchini & Corn Pie

the Painted Apron

4 years ago

Summer produce is one of the best parts of summer,

and I recently filled my fridge with fresh corn and squash, and

my neighbor brought me garden tomatoes and cucumbers

I’m a very happy girl!

I decided to make a corn and zucchini pie

with sweet onion, garlic and 3 cheeses

plus eggs {not pictured} to hold it together

You could almost call it a Frittata…

It’s good for brunch, lunch or a side dish with whatever you’re grilling

Here’s the really good news,

it’s super easy to make!

Saute the onion for 5-6 minutes then add zucchini and corn

Saute the vegetables until zucchini is softened, add garlic and season

Let the mixture cool for 15-20 minutes so the eggs won’t curdle when they’re added

Stir in eggs and grated cheddar and white cheese

Transfer to prepared baking dish

Top with shaved Parmesan

Bake at 375 degrees for 30 minutes or until set in center

Let the pie rest for 10-15 minutes before cutting

Garnish with parsley or fresh basil and enjoy!

This recipe is adapted from Pinch of Yum

3 CHEESE ZUCCHINI & CORN PIE

Filled with 3 cheeses and summer corn and zucchini, this pie makes a wonderful side dish or entree

Course Brunch, Main Course, Side Dish

Cuisine American

Keyword cheddar, corn, summer meal, vegetable pie, zucchini

Prep Time 20

Cook Time 30

Servings 6

Preheat the oven to 375 degrees. Grease or spray a 9” deep pie dish
Heat the butter and olive oil in a large, deep skillet over medium high heat. Add the onions, and cook until they begin to brown. Add zucchini and corn. Reduce heat to medium and cook, stirring occasionally for about 5 more minutes until zucchini softens and starts to brown. Season with a dash of Italian seasoning, salt and pepper. Add garlic and cook for 1 more minute.
Remove from heat and let mixture cool for 15-20 minutes so the hot vegetables don’t curdle the eggs. Beat eggs. Add cheese and eggs to pan. Stir to combine everything. Transfer to prepared dish. Arrange zucchini so the top is level and sprinkle with Parmesan. Bake for 30 minutes or until set. Let stand a few minutes before cutting.