Gluten Free Corn and Zucchini Pie Recipe

forty-five degree angled shot of a dish with gluten free corn and zucchini pie nestled in parchment paper, on top of a striped cloth, with small bowls in the background, one containing chopped cilantro.

Gluten Free Corn and Zucchini Pie Recipe

Kind of like a quiche, and kind of like a frittata, this cheesy, gluten free corn and zucchini pie whips up in minutes and is full of flavor, the perfect side dish to your family dinner recipes, special occasions, and every night in-between.

Course Dinner, Lunch, Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 316kcal

Author Karly Gomez

Ingredients

2 tablespoons butter
1 medium sweet yellow onion diced
1 can Libby's Whole Kernel Sweet Corn drained
3 small zucchini sliced thin
4 eggs beaten
1 ½ cups monterey jack cheese shredded
1 ½ cups mozzarella cheese shredded
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon cracked black pepper

US Customary - Metric

Instructions

Preheat the oven to 375 degrees. In a large skillet over medium-high heat, melt the butter. Add the onion and zucchini and saute for 5-7 minutes. When just softened, stir in the corn and continue to saute until the zucchini is fully softened, around 2 minutes more. Remove from heat and drain excess liquid.
In a large bowl, whisk the eggs, then stir in the cheese and seasonings. Once the veggies have cooled for a few minutes, gently fold them into the egg and cheese mixture.
Line an 8-inch pie pan with parchment paper and transfer the mixture to the pan, arranging the top so the zucchini slices lay in a single, flat layer. Sprinkle with a little extra cheese, cover with greased foil, and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to brown the top. Remove from oven and let stand for 10-15 minutes before cutting into slices.

Notes

Adapted from Pinch of Yum

Nutrition