Can you believe it’s almost summer?? We live in the Deep South, and I feel like every year the window between spring and summer gets shorter and shorter. This year our family has committed to indulging in as much seasonal produce as possible, which means HELLO all of the beautiful spring & summer veggie options! Zucchini, Onion and Sweet Corn Pie is perfect for this time of year.
This zucchini, onion and sweet corn pie is incredibly easy to prepare and is the perfect side dish for a warm summer night. I recommend doubling the recipe for leftovers, as this is sure to be a crowd pleaser.
I personally chose to make this recipe dairy-free, but if you eat cheese you can add in 1/2 cup of Parmesan cheese and a 1/2 cup of shredded cheddar for extra flavor! Meat eater? Cooked chopped bacon is a great edition.
Want even more veggies? Experiment with adding chopped spinach, mushrooms or squash!
Related: Artichoke & Spinach Breakfast Casserole
Zucchini, Onion and Sweet Corn Pie
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 Minutes
Serves: 8
Ingredients
- 3 large eggs
- 2 zucchini, sliced
- 1 small yellow onion, diced
- 1 can of sweet corn, drained
- 1/2 cup canola or vegetable oil
- 1 cup biscuit mix (I used Bisquick)
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
A few notes for this Zucchini, Onion and Sweet Corn Pie: if you don’t have a deep dish pie plate, don’t worry! Feel free to use a regular pie plate, small baking dish or small casserole dish (8 inch). Reduce cooking times if need be: you’ll know it’s done when the top of the pie is lightly browned.
What are your favorite summer vegetables?
Related: Sweet Potato & Black Bean Enchiladas
Tried this recipe? Tag me today! I love seeing what y’all are cooking up.
Mention @simply.siobhan or tag #MimosasAndMotherhood!
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