Simple Zucchini Corn Pie Recipe Is A Healthy Way To Get Your Pie Fix
Eggs are absolutely delicious enjoyed so many different ways. But, we're willing to bet you haven't tried a dish quite like this recipe creator Kristen Carli came up with. This filling meal comes together quickly, and is surprisingly hearty. Zucchini corn pie is oh-so tasty, undeniably unique, and features fresh, healthy veggies that will delight your eyes as well as your taste buds. Everyone you serve it to is sure to be pleased to have it on their plate.
"[Zucchini corn pie] makes a great weekend brunch paired with fruit salad and a fresh arugula salad," suggests Carli, whose versatile dish calls for only a few ingredients, most of which are probably hanging out in your kitchen as we speak.
So, whether it's brunch time, lunch time, or even dinner, whip up this meal for yourself, friends, or family, and we promise you won't regret it. As a matter of fact, chances are, you will crave this zucchini corn pie recipe again and again. P.S. — leftovers the next day are even more satisfying and will make your next day so easy!
Gather a few simple ingredients to make zucchini corn pie
You can make zucchini corn pie today by rounding up the following simple ingredients: unsalted butter, 1 yellow onion, 2 zucchini, canned corn, 4 eggs, shredded Swiss cheese, salt, and pepper. We're not joking — that's all you'll need to bring this tasty recipe to life!
If you're not a Swiss cheese fan, Carli offers some alternatives. "Havarti or mozzarella would be yummy," she says. And if you're wondering how you can pump up the spiciness for this zucchini corn pie if you're a fan of heat, Carli suggests, "You can add more heat by including a bit of red chili flakes, or topping your serving with hot sauce," adding that hot sauce is her favorite way to enjoy this quick, simple, healthy egg dish.
Sauté the vegetables for zucchini corn pie
Your zucchini corn pie starts out with a very colorful pan filled with ingredients. First, preheat your oven to 375 F. Then, in a large skillet over medium heat, you will add your butter — remember, unsalted works best, as you will season your dish to your liking later — and allow the butter to melt. Then, you will add your diced onion and the zucchini, which should be sliced thinly.
At this point, let the veggies sauté for about 5 minutes, stirring them occasionally. Once the onion is translucent, it is time to add your corn to the skillet, stirring everything to combine. Carli advises home cooks to sauté the vegetables for about 5 minutes longer. At this point, your kitchen is going to begin to smell absolutely delicious.
As for why Carli does not use frozen or fresh corn, she says, "I love the ease of canned corn. Just drain and rinse." We will certainly not argue with that!
Prep your zucchini corn pie, and bake it
Next, beat 4 eggs in a bowl, and then pour them into the vegetable mixture along with most of your cheese of choice. Carli notes this will be about 1 ½ cups of cheese. Season the egg mixture with salt and pepper, and stir everything up well.
Then, pour your zucchini pie into a 9-inch pie dish. The rest of the cheese — around ½ cup — goes on top. You will cover the pie with foil to bake it for 25 minutes. Remove the foil to bake the dish for another 5 minutes.
This dish is hard to mess up, but Carli acknowledges not allowing the eggs to cook all the way through "is a big potential mistake." Her advice? "Be sure [the pie] is cooked thoroughly by jiggling the pan. You want the eggs to be set — not liquidy. Test doneness by slicing into the pie and making sure there is no undercooked egg."
Finally, enjoy! Indeed, this zucchini corn pie is going to impress your taste buds even more than you're imagining. In addition, it will look so colorful on any brunch display.
- 3 tablespoons (45 mL) unsalted butter
- ½ yellow onion, diced
- 2 zucchini, thinly sliced
- 1 (15-ounce) can corn (450 mL)
- 4 eggs, beaten
- 2 cups (500 mL) Swiss cheese, shredded, divided
- 1 teaspoon (5 mL) salt
- ½ teaspoon (2 ½ mL) pepper
- Preheat oven to 375 F.
- In a large skillet over medium heat, add the butter and allow it to melt. Then, add the diced onion and thinly sliced zucchini. Sauté for about 5 minutes, until the onion is translucent.
- Add the corn to the skillet. Stir to combine. Allow to cook for another 5 minutes.
- Add the beaten eggs and the most of the cheese, about 1 ½ cups. Add the salt and pepper. Stir to combine.
- Pour mixture into a 9-inch pie dish. Cover with the remaining ½ cup of cheese, then cover with foil.
- Bake for 25 minutes or until eggs are cooked through. Remove the foil, bake for an additional 5 minutes, and then enjoy!
| Calories per Serving | 328 |
| Total Fat | 23.0 g |
| Saturated Fat | 13.8 g |
| Trans Fat | 0.2 g |
| Cholesterol | 144.2 mg |
| Total Carbohydrates | 12.0 g |
| Dietary Fiber | 1.3 g |
| Total Sugars | 4.6 g |
| Sodium | 379.6 mg |
| Protein | 20.0 g |
