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:
- Preheat oven to 400F.
- Thinly slice squash (I used my Kitchen aid slicer attachment which made quick work of it).
- Beat eggs and season generously, spreading over the sliced squash being sure to coat each piece. Set aside.
- Cook corn and season generously. Set aside.
- 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)
- 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.
- Bake for 40 minutes or until the top is crispy and the egg is set.
- 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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