Sweet Corn Zucchini Pie 🌽🥒

This delightful Sweet Corn Zucchini Pie is a comforting dish that beautifully blends sweet summer corn and fresh zucchini in a flaky crust. It’s perfect for brunch, picnics, or as a light dinner. The blending of flavors makes it a memorable treat for any gathering. Pair it with a fresh salad or a dollop of sour cream for an extra zest! 🥗

Ingredients

For the crust

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 4-5 tablespoons cold water

For the filling

• 2 cups fresh corn kernels (or 1 can, drained)
• 2 medium zucchinis, grated
• 1 cup shredded cheddar cheese
• 3 large eggs
• 1 cup heavy cream
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)

For the topping

• ½ cup panko breadcrumbs
• 2 tablespoons melted butter
• ¼ cup grated Parmesan cheese

Instructions

Making the crust

• In a mixing bowl, combine the flour and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.

  🥄 You can use a pastry cutter or your fingers for this step — the goal is to keep the butter cold for a flaky crust!

• Gradually add cold water, one tablespoon at a time, mixing until the dough holds together. Form into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the filling

• Preheat the oven to 375°F (190°C).

• In a separate bowl, mix together the corn, grated zucchini, cheddar cheese, eggs, heavy cream, garlic powder, onion powder, salt, pepper, and parsley until well combined.

🥒 Squeezing out excess moisture from the zucchini ensures that the pie doesn’t turn out too watery!

Assembling the pie

• Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Place the dough into the pan and trim any excess hanging over the edges.

• Pour the filling into the prepared crust, spreading it evenly.

Topping the pie

• In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this mixture evenly over the top of the filling.

• Bake in the preheated oven for 40-45 minutes or until the filling is set and the top is golden brown.

• Let cool for 10 minutes before slicing.

🍽️ This pie can be served warm or at room temperature. It pairs wonderfully with fresh herbs sprinkled on top!

Variations

• Gluten-free: Substitute the all-purpose flour with a gluten-free blend. Adjust the water as needed to get the right consistency for the dough.
• Cheese Lovers: Add different cheeses like feta or mozzarella to the filling for a unique twist.
• Spicy: Mix in some diced jalapeños or red pepper flakes to give it a spicy kick!
• Herbaceous: Experiment with herbs like thyme or basil for an aromatic boost.

Enjoy this Sweet Corn Zucchini Pie as a versatile dish that brings summer flavors to your table all year round! 🌞🥧