Sweet Corn and Zucchini Pie #vegan #vegetarian #soup #breakfast #lunch

Hooooly pie. This sweet corn and zucchini pie has me folded over its gooey, melty, veggie lover ness. Like, multiple times folded over. We are essentially one.

My mother made a zucchini pie at the lodge this year and it knocked my socks off. It was somewhat not the same as my adaptation since hers was prepared in an outside. Hang tight for it: a flaky rich omigosh croissant covering. It was absolutely paradise sent following a monotonous day happening in the sun and I won't reveal to you what number of cuts I had.

My sister and I raved, kissed our mom's feet, ate one more cut, and continued to have a 5 hour nourishment discussion about how you could make varieties by including various types of outside layers, including more sorts of vegetables, and heating into various shapes. Like, uhh, square shapes, cause innovativeness runs wild in my family. We wound up fixated wi alright fine I ended up fixated on making every one of the dinners of summer by one way or another hover back to a major, mushy zucchini pie.

I ventured to include a bunch of rich sauteed mushrooms – we like mushrooms in this foodspace, isn't that so? – and cutting up a little new sweet corn appropriate off the cob (and I mean SWEET – this stuff suggests a flavor like treat to my mouth because of the sugar free dittylidoo) to take the entire zucchini pie shtick directly absurd. At that point I included a little or a great deal Swiss or Mozzarella or Gouda like the cheddar champ that I am, and voila.
Sweet Corn and Zucchini Pie #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Keto Onion Rings #vegan #vegetarian #soup #breakfast #lunch


  • 4 tablespoons butter
  • half of a yellow onion, diced
  • 2 ears sweet corn
  • 2 large zucchini, sliced very thinly (about 4 cups)
  • 8 ounces sliced mushrooms
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 12 ounces shredded cheese (I used both Mozzarella and Swiss)
  • 4 eggs, beaten


  1. Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
  2. Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

Read more our recipe RAVIOLI WITH SAUTEED ASPARAGUS AND WALNUTS #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2HmCaIX

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