Sweet Corn & Zucchini Pie (adapted from "pinch of yum")
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 373.0
- Total Fat: 23.1 g
- Cholesterol: 175.3 mg
- Sodium: 774.7 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 5.7 g
- Protein: 24.2 g
View full nutritional breakdown of Sweet Corn & Zucchini Pie (adapted from "pinch of yum") calories by ingredient
Number of Servings: 4
Ingredients
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2 Tbsp olive oil
1 onion chopped
1 cup fresh corn
1-2 Zucchinis sliced (4 cups)
8 oz mushrooms sliced
1 Tbsp basil dried
1tsp oregano dried
1/4 tsp salt
1/4 tsp smoked paprika
6 oz grated cheese,
(I used parmesan and 3 Italian shredded)
3 eggs beaten
Directions
preheat oven to 375. Heat oil in large skillet add the onion, zucchini ,corn and mushrooms and sautee until soft 8 -10 minutes. Remove from heat.
Add the spices and herbs stir to combine add the beaten eggs and cheese.
Line a pie pan or other baking pan with parchment paper, transfer mixture to pan and cover with foil and bake for 20 minutes ,remove foil and bake for another 5 minutes until top is golden. Let stand for 10 minutes before slicing.
Serving Size: makes 4 servings. 1/4 pie each as a lunch .
Number of Servings: 4
Recipe submitted by SparkPeople user INGMARIE.
Add the spices and herbs stir to combine add the beaten eggs and cheese.
Line a pie pan or other baking pan with parchment paper, transfer mixture to pan and cover with foil and bake for 20 minutes ,remove foil and bake for another 5 minutes until top is golden. Let stand for 10 minutes before slicing.
Serving Size: makes 4 servings. 1/4 pie each as a lunch .
Number of Servings: 4
Recipe submitted by SparkPeople user INGMARIE.
Member Ratings For This Recipe
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