Sweet Corn & Zucchini Pie (adapted from "pinch of yum")

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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
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Number of Servings: 4


    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


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.

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Member Ratings For This Recipe

  • Incredible!
    Made it with pie crust - 7/27/15

    Reply from INGMARIE (7/28/15)
    Thanks for you rcomment. Enjoy the pie.

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