Zucchini Corn Pie

I love seasonal meals that can come directly from the garden.  This Zucchini Corn Pie is exactly that.  With minimal ingredients this is such a simply perfect summer meal.


Ingredients:
  • 4 Large Squash (Zucchini and Yellow), sliced thinly
  • 3 Eggs, beaten
  • 3 Cups of Sweet Corn, cooked
  • 2 Cups Shredded Cheddar Cheese OR Cheese of Choice
  • Desired Seasonings

Directions:
  1. Preheat oven to 400F.
  2. Thinly slice squash (I used my Kitchen aid slicer attachment which made quick work of it).
  3. Beat eggs and season generously, spreading over the sliced squash being sure to coat each piece. Set aside.
  4. Cook corn and season generously. Set aside.
  5. Lightly grease an 8 inch springform pan. (You can use parchment paper to prevent the egg leaking if desired, I prefer to just roll the dice and clean the oven later if needed)
  6. Add two layers of squash to the bottom of the pan using 1/4 of the squash.  Layer with 1/3 the corn then 1/3 of the cheese.  Continue these layers ending with the last of the squash.
  7. Bake for 40 minutes or until the top is crispy and the egg is set.
  8. Remove from oven and allow to set for 30 minutes before cutting into it.

This was such a delicious recipe and we did not eat anything else with it but if you wanted to stretch it this would be a wonderful side dish to any protein.

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