Summer Vegetable Pie

I was excited to participate in the most recent recipe swap.  The theme was vegetarian and I am really looking forward to seeing what recipes everyone made since I love cooking meatless meals and I am always looking for new ideas.  The recipe I received was Summer Vegetable Pie from The Jey of Cooking.  This recipe was adapted from a recipe from Real Simple for Zucchini Pie and it was delicious! 

I loved Jey's addition of corn-I actually think it made the dish!  And I also loved all the bright colors-I think it looks like summer in a pie-and how beautiful is the tomato on top? What I also loved was the taste-I really enjoyed and looked forward to the leftovers for lunch!  The only downside to this recipe is that it has to bake for about an hour-with the heatwave that we've been having, I wasn't thrilled about having my oven on for that long (even with the AC going) so I made sure that I made this on a cooler night.  Nevertheless, both Matt and I really enjoyed this and I am looking forward to making this again later on in the summer!

 Summer Vegetable Pie

3 cups grated zucchini
2 carrots, chopped
1 tablespoon table salt
1 cup corn kernels
1 onion, chopped
1 1/2 cups flour
1 cup grated extra sharp or sharp cheddar cheese
3 eggs, lightly beaten
1/4 cup vegetable oil
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
1 teaspoon baking powder
Kosher salt and pepper, to taste
1 tomato, sliced thin

Preheat oven to 350 degrees.

First draw out the excess moisture from the zucchini.  To do so, sprinkle the zucchini with 1 tablespoon salt. Next, you can either line a plate with paper towels and squeeze out the moisture, press out the moisture through a fine mesh sieve/colander, or give it a few spins through a salad spinner. 

Add the zucchini and carrots to a large bowl and combine with remaining ingredients except for the tomatoes.

Transfer the mixture into a 9-inch pie plate that has been coated with cooking spray.  Top with sliced tomatoes and additional Parmesan, if desired.  Bake for 50-55 minutes, or until golden brown and cooked through.  Remove from oven and garnish with fresh basil, if desired.  Allow the pie to cool 10-15 minutes before slicing.


Source: Adapted from The Jey of Cooking and Real Simple