Welcome November! How are you guys doing?? This week I decided to make an open pie with zucchini, corn, and lots of mozzarella… Now that I am feeling better, I love making home-cooked meals again. I used one sliced zucchini, an 8 oz can of sweet corn, 1 cup of shredded mozzarella cheese, and two eggs.
Click below to shop my favorite kitchen items:
Not only is this corn pie easy to make, it requires ingredients that are easy to obtain, or that you already have at home. We enjoyed it with a side of broccoli feta soup. 🙂
Share this recipe with friends!
Easy Zucchini Corn Pie – Step by Step
Step 1: Heat the butter over medium heat in a large pan.
Step 2: Add the onion and thinly sliced zucchini. Sauté for 10-15 minutes, until soft. Remove from heat.
Step 3: Wait for the vegetables to cool down, pour into a large bowl, add the beaten eggs.
Step 4: Add the mozzarella cheese, basil, oregano, salt and pepper.
Step 5: Place one pie crust on a tart pan. Add the mixture and spread it evenly. Sprinkle a little more cheese on top, if you would like.
Step 6: Bake at 375 degrees, with aluminum foil on top, for 20 minutes. Remove it, and bake for an additional 10 minutes or until golden. Let it cool for 10 minutes before slicing.
Zucchini Corn Pie Recipe
INGREDIENTS
- 1 sliced zucchini
- 1 can of sweet corn, 8.5 ounces
- 1 cup of shredded mozzarella cheese
- 2 eggs, beaten
- 1/4 onion, diced
- 1/2 tbsp oregano
- 1/2 tbsp basil
- salt & pepper
- 1 tbsp unsalted butter
- 1 pie crust
INSTRUCTIONS
- Preheat oven to 375 degrees.
- LARGE PAN: Over medium heat (or slightly less), heat the butter, thin zucchini slices, diced onion, and corn.
- Sauté until soft, 10 minutes. Remove from heat.
- LARGE BOWL: Once the vegetables have cooled down, place them in the bowl, and add the previously beaten eggs, mozzarella cheese, basil, and oregano. Mix well.
- Prepare your pan by adding one pie crust. Make sure the edges are covered.
- Transfer the mixture to the pan.
- Bake at 375 degrees for 20 minutes, cover with greased aluminum foil.
- Remove the aluminum foil, and bake for another 10 minutes, or until golden.
- Let the pie cool down for 15 minutes.
- Enjoy!
EQUIPMENT
- Non Toxic 10.5 Inch Ceramic Fry Pan
- 9.5 Inch Tart Pan with Removable Bottom
- Mixing Bowl Set
- Gold Tray
This article may contain affiliate links to products I know and love, and think you will too!
Growing up in Argentina, we ate tarts, open pies, and traditional pies on a monthly basis, and I regularly make them with tuna, ham & cheese, ground beef, or vegetables.
Hope you love this Zucchini Corn Pie recipe as much as we do. By the way, who else loves zucchini? I add zucchini to many of my recipes, take a look at these delicious zucchini noodles (5 minutes to prepare), and this zucchini bread that my husband, family, and friends love…
Click below to shop the post:
