Summer Garden Pie is basically a summer garden harvest made into a savory pie that’s been baked to perfection. Made with fresh shredded zucchini, corn, grape tomatoes, red onion and feta cheese. Simple and delicious! Perfect for brunch.
Press pie crust into a greased pie pan (if crust is desired).
Shred zucchini using a food processor or thinly slice zucchini. Grab clumps of shredded zucchini and squeeze out excess liquid.
In a large bowl, mix together shredded zucchini, corn, eggs, cheddar cheese, lemon juice, salt and garlic powder. Fold in Italian seasoning.
Add zucchini mixture to pie pan and spread evenly. Top with tomatoes, feta and onion.
Cover with foil and bake at 400˚ for 20 minutes. Remove foil and bake an additional 10 minutes or until top is light golden brown and eggs are set.
Notes
For best flavor and texture use cooked corn, cut off of the cob.You can use grape or cherry tomatoes.Group clumps of sliced red onions together and dot the top of the pie with face-up tomatoes for a pie that looks as good as it tastes!