Try this Sweet Corn and Zucchini Pie recipe, or contribute your own.
- Carbohydrate 12.348371366059 g
- Cholesterol 20.3354166753873 mg
- Fat 8.4121664524553 g
- Fiber 2.1912158939287 g
- Protein 3.05416618516052 g
- Saturated Fat 4.97459150643327 g
- Serving Size 1 1 -8 (nutrition is for 8) (170g)
- Sodium 64.3997460080091 mg
- Sugar 10.1571554721304 g
- Trans Fat 0.652494773342189 g
- Calories 126 calories
Step-by-step
- 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.
- Add the basil, oregano, and salt.
- Stir once to combine.
- Add the cheese and the beaten egg.
- 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.
Zucchini provides the primary structural bulk and moisture management for this uncrusted pie, absorbing excess water as it renders down in the skillet. Managing that moisture effectively dictates whether the finished dish holds a clean slice or collapses into a watery puddle on the plate. Thin slicing the squash to roughly four cups ensures maximum surface area contact with the hot butter, which accelerates evaporation during the initial five to ten minute sauté. Salting vegetables too early draws out water prematurely and cools the pan, so dried herbs and salt join the mix only after removing the skillet from the heat source.
Budget-minded cooks can easily modify this meatless formula based on refrigerator contents without altering the base proportions. Swapping the twelve ounces of shredded cheese for whatever semi-firm melting cheese is currently on hand prevents unnecessary grocery spending, while frozen corn kernels substitute directly for fresh ears at a one-to-one ratio when sweet corn is out of season. Slicing through whole milk mozzarella and Swiss yields the best melt, but Cheddar or Monterey Jack function equally well if moisture content is monitored closely.
Common failures usually stem from rushing the initial moisture reduction phase or ignoring the resting window. Crowding the skillet prevents the mushrooms and zucchini from releasing their liquid properly, leaving excess water that disrupts the egg and cheese coagulation during the twenty minute covered bake at 375 degrees. Allowing the pie to stand undisturbed for ten to fifteen minutes post-bake permits the internal starches and proteins to firm up completely before the knife touches the crustless base.
