halfbakedharvest4.5
Cheesy Zucchini and Corn Pie
This is the savory pie of summer. Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. Simple summertime dinner perfection.
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 30 min🔥 Cook: 35 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 375 degrees F. Grease a 9-inch tart pan or pie plate with butter, place the pan onto a baking sheet. 2. To make the crust. In a medium bowl, stir together the cracker crumbs, sesame seeds, and butter. Press the mix into the prepared pan, packing the crumbs in firmly. Transfer to the oven and bake ⏱️ 10 minutes or until lightly golden. 3. Meanwhile, make the filling. Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch each of salt and pepper. Cook until the onion is fragrant, about ⏱️ 5 minutes. Add the garlic, zucchini, corn, red pepper flakes, and thyme. Season with salt and pepper. Cook, stirring occasionally until the zucchini is tender and beginning to caramelize, ⏱️ 5-10 minutes. Remove from the heat and let cool. 4. In a large bowl, whisk together the eggs, cheeses, and basil. Stir in the vegetables. Pour the filling into the pie crust, wiggling the pan around to help evenly distribute the ingredients. Transfer to the oven and bake ⏱️ 35-40 minutes or until the cheese has melted and the eggs are set. Let cool ⏱️ 5-10 minutes before serving. Serve topped with fresh basil and thyme. Enjoy!
buttery cracker crumbs, such as Ritz2 cupsbutter, melted8 tablespoonseggs3
Nutrition Facts
calories
578 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
2 g
sugar Content
6 g
sodium Content
600 mg
protein Content
13 g
cholesterol Content
139 mg
carbohydrate Content
24 g
saturated Fat Content
15 g
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