How to Make Zucchini, Corn, and Tomato Pie - A Step-by-Step Guide

When summer hits and fresh produce is abundant, it's the perfect time to whip up a delicious and satisfying meal using seasonal ingredients. One dish that perfectly captures the flavors of summer is zucchini, corn, and tomato pie. This savory pie is packed with all the bright and colorful flavors of summer, making it the perfect dish for a casual brunch, a picnic, or a light dinner.

Zucchini, corn, and tomato pie is a vegetarian dish that celebrates the bounty of the summer garden. It...

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Ingredients

  • 1 ½ cups grated zucchini
  • ¾ cup buttermilk baking mix
  • 1 tomato, chopped
  • ½ cup fresh corn kernels
  • ½ cup diced onion
  • ¾ cup shredded Cheddar cheese
  • 2 eggs, beaten

Information

  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
  • In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.
  • Nutrition

    156 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 77mg
    • Sodium: 406mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 8g
    • Vitamin C: 10mg
    • Calcium: 123mg
    • Iron: 1mg
    • Potassium: 242mg