Vegetarian

Sweet Corn and Zucchini Pie (adapted from "pinch of yum") is for Lunch.

Sweet Corn and Zucchini Pie (adapted from "pinch of yum") takes 10 minutes to prepare.

Sweet Corn and Zucchini Pie (adapted from "pinch of yum") takes 30 minutes to cook.

Sweet Corn and Zucchini Pie (adapted from "pinch of yum") makes 4 servings.

The ingredients for Sweet Corn and Zucchini Pie (adapted from "pinch of yum") are:

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

Here is how you make Sweet Corn and Zucchini Pie (adapted from "pinch of yum"):

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: 4Recipe submitted by SparkPeople user INGMARIE.

The nutritional information for Sweet Corn and Zucchini Pie (adapted from "pinch of yum") is:

• 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