Yellow Polka Dot Zucchini Pie
By lorimclain
Savory vegetable pie, just as fun as the song it is named after. Perfect for any meal as a main serving or as a side dish. Zucchini custard and corn ( the polka dots ) baked to a golden brown.
1 Picture
Ingredients
- 1 ( 9") deep dish frozen pie crust
- 1 pkg( 10 oz) Corn kernels in butter sauce
- 5 large eggs
- 1/2 cup(s) sour cream
- 1 cup(s) zucchini, very thinly sliced, divided
- 1 cup(s) shredded swiss cheese, divided
- 2/3 cup(s) green onions, diced, divided
Details
Servings 6
Level of difficulty Easy
Preparation time 10mins
Cooking time 40mins
Cost Budget Friendly
Preparation
Step 1
Preheat oven to 375 degrees.
Let pie crust thaw slightly at room temp while you prepare the filling.
Cook corn following package directions and set aside to cool.
In a medium bowl, beat together the eggs, sour cream and 1 1/2 tsp salt and 1/4 tsp pepper, then add cooled corn and blend together. Set aside.
Place sliced zucchini in the bottom of crust.
Top each zucchini layer with 1/2 C of cheese.
Sprinkle cheese layer with half of the green onions.
Finally, give the egg and corn mixture a stir and pour the mixture on top of the layered ingredients.
Shake or tap pans slightly to settle ingredients. Sprinkle with remaining cheese and green onions.
Place the filled pie on a large baking sheet to catch any spills and place in 375 degree oven.
Bake at 375 degrees for 35-40 minutes,or until center is set and crust is golden.
Remove and let cool slightly for 5-7 mnutes before serving.
Cut savory pie into 6 servings.
Oven times vary, so make sure to check for donesness towards end of baking time.
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