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Deliciously Easy Sweet Corn and Zucchini Pie

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A comforting pie combining the sweetness of corn and the freshness of zucchini, perfect for summer gatherings.

Ingredients

Scale
  • 2 cups fresh corn kernels
  • 2 cups grated zucchini
  • 1 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 3 large eggs
  • 1 cup milk
  • 1 teaspoon baking powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh herbs (such as basil or parsley) for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. Combine the fresh corn kernels, grated zucchini, and grated Parmesan cheese in a large mixing bowl.
  4. Whisk together the eggs, milk, olive oil, salt, and pepper until smooth in another bowl.
  5. Pour the wet ingredients into the corn and zucchini mixture and gently fold in the flour and baking powder.
  6. Grease a 9-inch pie dish or cast-iron skillet with olive oil or butter.
  7. Pour the mixture into the prepared dish and smooth the top.
  8. Bake for about 30-40 minutes until golden brown and a toothpick inserted comes out clean.
  9. Cool for 10 minutes before garnishing with fresh herbs.

Notes

This pie can also be made ahead of time and stored in the fridge or frozen for later.

Nutrition

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

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