Description
A delicious and easy-to-make pie featuring sweet corn and zucchini, perfect for summer gatherings.
Ingredients
Scale
- 2 cups fresh sweet corn kernels
- 2 medium zucchinis, grated
- 1 cup all-purpose flour
- 1 cup milk
- 3 large eggs
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup chopped green onions
- 1 teaspoon baking powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the sweet corn, grated zucchini, and chopped green onions.
- In another bowl, whisk together the eggs, milk, and melted butter.
- Add the flour, baking powder, salt, and pepper to the egg mixture and stir until just combined.
- Fold in the corn and zucchini mixture, followed by the shredded cheese.
- Pour the mixture into a greased pie dish.
- Bake for 35-40 minutes or until the top is golden brown and a toothpick comes out clean.
- Let it cool for a few minutes before slicing and serving.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- This pie can be served warm or at room temperature.
- Feel free to add herbs like basil or thyme for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg