Garden Vegetable Pie

Your summer vegetable garden harvest, made into a savory pie, baked to perfection. Made with fresh shredded zucchini, corn off the cob, grape tomatoes, red onion, and feta cheese. Simple and delicious! Serve it for brunch or pack it for lunch.

Course Brunch, Lunch

Cuisine American, Italian

Recipe Type Bridal Shower, Camping, Garden Harvest, Healthy Choices, Lemon, Meal Prep, Pastries, Pie, Served Hot, Summer, Vegetables, Vegetarian

Skill Level Easy

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 261kcal

Author Angela G.

Equipment

pie pan

Ingredients

1 pie crust optional
2 cups shredded zucchini
1 cup sweet corn
2 eggs
½ cup cheddar cheese
½ lemon juiced
½ teaspoon salt
1 teaspoon garlic powder
1-2 tablespoon Italian seasoning blend as desired
½ cup grape tomatoes sliced
½ cup feta cheese
¼ red onion thinly sliced

Instructions

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!

Nutrition