Corn & Zucchini Pie
Corn & Zucchini Pie. Jersey has always been the best and will always be the best...not that we’re biased or anything ;) but either way this pie is so so so good and summery. Buttery ritz cracker crusted filled with a cheesy, herby corn and zucchini mixture. So fresh, so colorful, and so so delicious !!
Summer corn season is in full swing, so you know we need to make a corn pie. We made a version of this pie last year but with bacon and a different crust. Both versions are super delicious and super summery. It’s the perfect dish for the summer weather we are having this week.
I am SO excited to this weekend. This week felt pretty long if I am being honest. But I was pretty busy, so at the same time it went by kind of fast. Plus, I had this weekend to look forward to which I’m pretty sure I've been mentioning more than once in this week’s blog posts.
As you guys may already know, I work for a company where Thursday is my Friday, so I am kicking off the weekend tonight and WITH this perfect corn and zucchini filled pie. And my favorite part…the ritz cracker crust. The crust on a pie is always the key. The buttery ritz crackers make for the tastiest savory crust. The inside is super cheesy and herby. And it’s loaded with some of my favorite summer veggies…corn and zucchini.
Happy weekend you guys, I can’t wait to share the rest of our weekend eats! Especially all the goodies from the Cinco de Mayo celly !! And you best believe the margs will be flowing !!
Ingredients
2 cups ritz cracker; crumbs
1 stick butter; melted
2 tablespoons olive oil
1/2 onion; chopped
1 garlic clove; minced
salt and pepper
2 - 3 zucchinis; sliced
2 ears; kernels removed
red pepper flakes
thyme leaves
3 eggs
1/2 cup brie; cubed
1/2 cup shredded cheddar cheese
1/2 cup parmesan
1/3 cup fresh basil
Directions
Mix the ritz cracker crumbs and melted butter together. Press into pie plate. Cook in 375 degree oven for 10 minutes. Remove and let cool.
Meanwhile heat the olive oil in a large skillet. Add onion, garlic, salt and pepper. Sauté for 3 - 5 minutes. Add the zucchini, corn, red pepper flakes, and thyme leaves. Sauté for 10 minutes. Remove from heat.
In a medium bowl mix the eggs with the cheeses. Add to the skillet and combine. Add half of the basil. Pour mixture over pie crust. Spread the zucchini out evenly. Return to oven for 30 - 40 minutes. Serve topped with fresh basil.
