@erekasfood: My ZUCCHINI & CORN PIE is a must make!! It was devoured in minutes. It can be served for breakfast/brunk, lunch or as a dinner side. Ingredients 2 large zucchini, grated 4 eggs whisked ½ tsp salt + ½ tsp for salting the zucchini ¼ tsp pepper ¼ cup whole milk 1 cup flour 1 tsp baking powder 1 cup corn, fresh or frozen 1 large shallot minced 1 Fresno pepper deseeded and minced ¾ cup grated Parmigiano Reggiano 1 cup grated fontina, provolone or mozzarella Non stick spray Instructions Salt the zucchini with ½ tsp salt. Transfer to a collander, place a dish cloth over it and weigh down with a pot. Let sit for 15 minutes While the zucchini sit, prep the wet and dry ingredients. Add the eggs, milk, ½ tsp salt, ¼ tsp pepper, and milk to a large liquid measuring cup or bowl and whisk to combine. For the dry ingredients, add the flour and baking powder to a seperate bowl and whisk to combine. Note: If you are using frozen corn, defrost the corn and strain out any excess water. Get rid of the zucchini water and then in a large bowl mix together zucchini, corn, shallot, Fresno pepper, ½ cup grated parm, 1 cup grated fontina + wet ingredients. Then add the dry ingredients and mix again. Grab a 9 inch pie dish and grease with non-stick spray or butter. Pour the zucchini corn mixture into the pie, top with ¼ cup grated parm and bake for 30 minutes or until the top is golden brown and the eggs have set. Let cool for 20 minutes and then dive in! #EasyRecipe #vegetarianrecipe #zucchinirecipes

Ereka Vetrini

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Region: US

Monday 09 September 2024 17:42:37 GMT