Zucchini Corn Pie

Zucchini Corn Pie
additional images
additional images

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 4 medium zucchini
  • 1 cup milk
  • ½ cup pancake baking mix
  • 2 large eggs, slightly beaten
  • ½ teaspoon dried basil, optional
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ¼ cups cooked fresh corn kernels, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • ½ cup chopped red bell pepper
  • ¼ cup chopped onion

Directions

  1. Heat oven to 400°F. Spray a deep dish pie plate with nonstick cooking spray.
  2. Using a spiralizer, make ribbons of zucchini. Divide each zucchini ribbon into pieces about 12 inches in length. Wind each section of zucchini ribbon into roses by rolling tightly in center and gradually loosening roll as you shape the zucchini. Set aside.
  3. In a large bowl, combine milk, baking mix, eggs, basil, salt and black pepper. Stir in 1 cup corn, ¾ cup cheese, bell pepper and onion.
  4. Pour mixture into pie pan. Arrange zucchini roses in mixture in pie pan. Sprinkle with remaining corn and cheese.
  5. Bake 30 to 35 minutes or until done in center. If edges begin to brown too quickly, shield with a foil pie ring.

 

Serves: 6

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Norton
image to the top