A golden, cheesy zucchini pie bursting with fresh corn flavor — this dish delivers farmhouse comfort with every slice. Perfect for garden season or an easy weeknight meal!
🕒 Recipe Info
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Prep Time: 15 minutes
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Cook Time: 40 minutes
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Total Time: 55 minutes
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Servings: 6–8
🛒 Ingredients
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2 cups grated zucchini (about 2 small zucchinis)
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1 cup fresh or frozen corn kernels
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1 small onion, finely chopped
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3 large eggs
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1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
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½ cup flour
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1 tsp baking powder
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½ tsp salt
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¼ tsp black pepper
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½ tsp garlic powder
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2 tbsp olive oil (or melted butter)
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2 tbsp chopped fresh parsley or basil (optional)
👩🍳 Instructions
1. Prep the Zucchini
Grate the zucchini and place it in a colander. Sprinkle lightly with salt and let it sit for 10 minutes to draw out moisture.
Then, squeeze out excess liquid using a clean towel or paper towel.
2. Mix the Batter
In a large bowl, whisk together:
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Eggs
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Olive oil (or butter)
Add flour, baking powder, salt, pepper, and garlic powder. Stir until combined.
Fold in grated zucchini, corn, onion, cheese, and herbs.
3. Bake
Pour the mixture into a 9-inch pie dish (greased or lined).
Smooth the top evenly and bake at 375°F (190°C) for 35–40 minutes, or until golden brown and set in the center.
4. Serve
Let the pie rest for 5–10 minutes before slicing.
Serve warm or at room temperature with a dollop of sour cream or yogurt on top.
💡 Tips
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Add crumbled bacon or diced ham for a heartier version.
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Sprinkle extra cheese on top before baking for a golden crust.
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Store leftovers in the fridge for up to 3 days — it reheats beautifully!
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