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For this savory sweet corn and zucchini pie, you will need: - 2 cups fresh corn kernels (or 1 can of corn, drained and rinsed) - 2 medium zucchinis, grated - 1 small onion, finely chopped - 2 cloves garlic, minced These fresh ingredients bring bright flavors and textures to the pie. The corn adds sweetness, while zucchini gives a nice crunch. Onions and garlic bring depth and aroma. You will also need some pantry staples: - 3 large eggs - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 1 pre-made pie crust (store-bought or homemade) - 2 tablespoons extra virgin olive oil These staples help create a rich and creamy filling. The eggs and cream bind everything together, while cheese adds a delicious cheesy finish. Thyme and paprika enhance the flavor profile. You can customize your pie based on what you have. Try these variations: - Swap fresh corn for frozen corn if that's what you have. - Use different cheeses like feta or mozzarella for unique flavors. - Add spices like cumin or chili powder for a kick. - Mix in herbs like basil or oregano for freshness. These swaps keep the dish fun and exciting. Feel free to experiment and make it your own! For the complete recipe, check out the Full Recipe. Start by gathering your ingredients. You need corn, zucchini, onion, and garlic. If you use fresh corn, cut it off the cob. Grate the zucchini using a box grater. Next, finely chop the onion and mince the garlic. Then, warm the olive oil in a large skillet over medium heat. Add the onion first. Sauté it for 3 to 4 minutes until it becomes clear. Now, add the minced garlic and cook for another minute. You want the garlic to smell great but not brown. After that, stir in the grated zucchini. Cook it for about 5 minutes, stirring often. The zucchini should soften a little. Finally, mix in the corn and season with thyme, smoked paprika, salt, and pepper. Cook for 2 to 3 more minutes. Remove the pan from heat and let it cool. In a large bowl, whisk the eggs and heavy cream together. Make sure they mix well and get a bit frothy. Once your corn and zucchini mix has cooled, fold it into the egg mixture. Add the shredded cheddar cheese and mix everything until it is well combined. This step is key for a creamy filling. It holds all the flavors together. Now, it's time to pour the filling into the pie crust. Make sure the filling is evenly spread out. Place your pie in the oven, which you’ve preheated to 375°F (190°C). Bake it for about 35 to 40 minutes. You want the filling to be set and the top to turn a golden brown. To check if it is done, insert a toothpick into the center. It should come out clean. Once baked, let the pie cool for about 10 minutes. This helps it hold its shape when you slice it. Now you can enjoy a delicious slice of Sweet Corn and Zucchini Pie! For the full recipe, check out the details above. To make a great crust, keep it cold. Use chilled butter or shortening. When you mix the dough, do not overwork it. This keeps it flaky. If you use a store-bought crust, check for cracks. Fix them with a little water and your fingers. This will help hold the filling in. One common mistake is not cooking the veggies enough. If they are too wet, the pie can be soggy. Always sauté your zucchini and corn until they are just tender. Another mistake is using too much salt. This can overpower the dish. Always taste as you go. Lastly, let the pie cool a bit before slicing. This helps it set. For extra flavor, add fresh herbs like basil or chives. You can also mix in some cheese varieties. Feta or goat cheese works great. If you like spice, add a pinch of cayenne pepper. This will give a nice kick. You can also drizzle a bit of balsamic glaze on top before serving. It adds a tasty finishing touch. {{image_4}} You can easily boost the nutrition of your sweet corn and zucchini pie by adding protein. Try mixing in cooked bacon or crumbled sausage for a savory kick. You could also use shredded chicken or turkey for a leaner choice. For a vegetarian option, add some cooked lentils or chickpeas. These additions will make the pie even heartier while keeping the delicious flavors intact. If you need a gluten-free version, simply swap the pie crust. Use a gluten-free crust made from almond flour or a store-bought gluten-free option. You can also make a crustless version by baking the filling directly in a greased pie dish. This not only makes it gluten-free but also cuts down on prep time. The filling will set nicely and still taste great! Embrace seasonal ingredients for a fresh twist! In summer, add diced bell peppers or fresh herbs like basil. In fall, swap zucchini for butternut squash or pumpkin for a warm flavor. During winter, consider adding spinach and feta cheese for a cozy pie. These swaps keep your dish exciting and full of variety throughout the year. For the full recipe, check out the details above. To keep your sweet corn and zucchini pie fresh, store leftovers in an airtight container. Allow the pie to cool to room temperature before sealing it. Place it in the fridge for up to three days. This helps to keep the flavors intact and the texture nice. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover it with foil. Heat for about 15-20 minutes. This keeps the crust crispy and warms the filling evenly. You can also use a microwave. Heat individual slices on a microwave-safe plate for about 1-2 minutes. If you want to save your pie for a longer time, freezing is a great option. First, let the pie cool completely. Wrap it tightly in plastic wrap and then in foil. This prevents freezer burn. You can freeze it for up to three months. To reheat, thaw it in the fridge overnight and then bake as mentioned above. Enjoy your delicious pie later! You can prepare Sweet Corn and Zucchini Pie ahead of time. Start by making the filling. You can cook the zucchini and corn mixture and let it cool. Then, mix it with the eggs and cream. Place this filling in the pie crust and cover it. Store it in the fridge for up to a day. When you're ready, bake it straight from the fridge. Just add a few extra minutes to the baking time. Yes, you can use frozen corn in this recipe. It works well and saves time. Just thaw the corn completely before adding it to the filling. Drain any excess water to keep the pie from getting soggy. This way, you still get that sweet corn taste without any fuss. You can serve your Sweet Corn and Zucchini Pie with a fresh green salad. A simple mixed greens salad with a light vinaigrette pairs nicely. You could also serve it with a side of roasted vegetables or a cool yogurt sauce. These options balance the flavors and add freshness to your meal. For an extra touch, consider some crusty bread to enjoy alongside your pie. You can find the full recipe for the pie above. You learned about the key ingredients for a tasty Sweet Corn and Zucchini Pie, from fresh vegetables to pantry staples. I shared step-by-step instructions for prepping, filling, and baking. Tips helped you create the perfect crust and avoid common mistakes. We explored protein options and gluten-free swaps to suit your needs. Finally, I explained how to store and reheat leftovers. This pie is versatile and fun to make. Enjoy the process and make it your own!

- Sweet Corn and Zucchini Pie

Discover the delightful flavors of Sweet Corn and Zucchini Pie with this easy recipe! This savory dish combines fresh corn, grated zucchini, and sharp cheddar cheese, all baked in a golden crust to perfection. Perfect for any meal, this pie is not only delicious but also simple to make. Click through to explore the full recipe and impress your family and friends with this wonderful dish. Your next favorite recipe awaits!
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Ingredients
  

2 cups fresh corn kernels (or 1 can of corn, drained and rinsed)

2 medium zucchinis, grated

1 small onion, finely chopped

2 cloves garlic, minced

3 large eggs

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 pre-made pie crust (store-bought or homemade)

2 tablespoons extra virgin olive oil

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, warm the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes or until it becomes translucent.

      Incorporate the minced garlic into the pan and sauté for an additional minute, allowing the garlic to become fragrant but not browned.

        Add the grated zucchini to the skillet and cook for around 5 minutes, stirring occasionally, until the zucchini is slightly softened. Next, stir in the corn kernels and season the mixture with dried thyme, smoked paprika, salt, and pepper. Cook for another 2-3 minutes, then remove the pan from heat and let the mixture cool for a few minutes.

          In a large mixing bowl, vigorously whisk together the eggs and heavy cream until they are fully combined and slightly frothy.

            Gradually fold the cooled corn and zucchini mixture into the egg mixture. Then, add the shredded cheddar cheese, mixing until all ingredients are thoroughly combined.

              Carefully pour the filling into the prepared pie crust, ensuring it is evenly distributed.

                Place the pie in the preheated oven and bake for 35 to 40 minutes, or until the filling is set and the top is a beautiful golden brown. A toothpick inserted into the center should come out clean to indicate doneness.

                  Once baked, allow the pie to cool for about 10 minutes before slicing it into wedges.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6-8

                      - Presentation Tips: Slice the pie into wedges and serve it warm or at room temperature. For an inviting touch, sprinkle each slice with fresh herbs such as parsley or basil to add vibrant color and a burst of flavor. Consider serving alongside a simple green salad for a balanced meal!