Sweet Corn and Zucchini Pie
The perfect veggie treat! Fresh sweet corn, shredded local zucchini, melty cheese, this pie is crust-less (hello easy), and best served with fresh slices of tomato and flaky sea salt!
Servings: 8 slices
Calories: 229kcal
Ingredients
- 3 cups shredded zucchini
- 2.5 cups fresh sweet corn kernels
- 1 cup pancake mix
- 5 large eggs
- 1/2 cup shredded gruyere cheese
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 small onion, diced
- 1 clove garlic, diced
- 3 tbsp melted butter
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Toppings
- fresh sliced tomato
- fresh basil
- flaky sea salt
- olive oil
Instructions
- Prepare vegetables: chop onion and garlic, and cut corn off of cob. Grate zucchini, then place in a clean dish towel or paper towel and thouroghly squeeze out as much excess water as possible.
- In a large bowl whisk eggs until well scrambled, add pancake mix, melted butter, salt and pepper. Using a wooden spoon, stir well to combine.
- Add zucchini, corn, onion, garlic, and cheese to batter, stir well to combine.
- Prepare a 9" pie plate by greasing the bottom with a little bit of butter. Pour batter into plate.
- Bake at 350° for 25-35 minutes or until the edges are browned and the center set.
- Allow to cool slightly, serve with sliced tomato, fresh basil, a sprinkle of flaky sea salt, and a drizzle of olive oil.
Notes
- Pancake Mix - You can sub for biscuit mix or gluten-free pancake mix or even paleo pancake mix works
- Cheese - feel free to play around with the cheese, total amount is 1 cup but use any kind you like
Nutrition
Serving: 1slice | Calories: 229kcal | Carbohydrates: 17g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 152mg | Sodium: 464mg | Potassium: 293mg | Fiber: 2g | Sugar: 3g | Vitamin A: 584IU | Vitamin C: 10mg | Calcium: 223mg | Iron: 1mg
