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The Ultimate Crustless Sweet Corn and Zucchini Pie

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A creamy, crustless sweet corn and zucchini pie that combines the best of summer harvest in a delightful, simple dish.

Ingredients

Scale
  • 2 cups fresh corn kernels
  • 2 medium zucchinis, grated
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 4 large eggs
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • Salt and pepper to taste
  • Fresh herbs (like basil or parsley) for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Grate the zucchinis using a box grater or a food processor.
  3. In a large mixing bowl, add your grated zucchini and fresh corn kernels and stir to combine.
  4. In another bowl, whisk together the eggs, milk, and shredded cheese until smooth.
  5. In a separate bowl, whisk together the flour, baking powder, salt, and pepper.
  6. Gradually add the dry mixture into the wet mixture, stirring until just combined.
  7. Fold in the corn and zucchini mixture into the batter gently.
  8. Pour the mixture into a greased 9-inch pie dish or baking pan.
  9. Bake for about 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  10. Let it cool for about 10 minutes before slicing and top with fresh herbs before serving.

Notes

This pie can be enjoyed warm or at room temperature. Add a side salad or a dollop of sour cream for a delightful serving.

Nutrition

Keywords: corn pie, zucchini pie, summer recipe, vegetarian pie, crustless pie

Find it online: https://flavorvia.com/minute-crustless-corn-and-zucchini-pie-gluten-free/