3 cups shredded zucchini
1 cup shredded Mexican mix cheese*
2 ears’ worth of corn kernels
1/2 onion, chopped
5 sprigs’ worth of thyme
1 cup flour
1 teaspoon baking powder
1/4 cup olive oil
freshly ground black pepper
Preheat oven to 350. Lightly oil an 8-inch pie plate with olive oil. Set aside. Place all ingredients in a large bowl, mix until well blended (I used my stand mixer but a hand mixer or even a spoon would be fine). Scrape into prepared pie plate. Bake for 45-50 minutes or until golden. Cool for 10 minutes on a wire rack then slice and serve.
*Mine was a mix of Monterey Jack, Queso Quesadilla, Cheddar and Asadero cheeses.
It is a little early in the year to be overwhelmed by zucchini but I had two zucchini I wanted to use up before my next produce delivery. Those two, relatively small, zucchini yielded three whole cups of shredded zucchini! It was tempting to make zucchini bread but we needed dinner, not a snack. I had read in a novel last fall, after zucchini season, about a savory zucchini pie and I tucked that idea away until now. I had never had zucchini pie before but it seemed like the perfect solution: a one-dish meal that required very little effort yet yielded great results and used up a lot of zucchini. I don’t think corn is a traditional addition, but I had some sweet corn and thought it would add bursts of flavor. It added a summery touch too.
The pie ended up being quite custardy and had a light, smooth texture. Sort of like a cross between a souffle and a quiche but much easier than both because all I had to do was mix together all of the ingredients, no sauteing required. Perfect for the end of a busy day.
We had this as our main dish, along with some fruit and then gelato but thought it would be good as a side as well. Perhaps with a pork chop or grilled sausage? Nothing to heavy. A salad might be good too if you are trying to really get your recommended daily servings of vegetables in.