Recipes Main Dishes Savory Pie Recipes Vegetarian Pie Zucchini, Corn, and Tomato Pie 4.1 (36) 30 Reviews 3 Photos Still trying to figure out what to do with the zucchini? Here's a great dish that is absolutely delicious! Recipe by Kim Graber Updated on July 25, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 3 Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 1 ½ cups grated zucchini ¾ cup buttermilk baking mix 1 tomato, chopped ½ cup fresh corn kernels ½ cup diced onion ¾ cup shredded Cheddar cheese 2 eggs, beaten Directions Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate. In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together. Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm. I Made It Print Nutrition Facts (per serving) 156 Calories 7g Fat 17g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 156 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 18% Cholesterol 77mg 26% Sodium 406mg 18% Total Carbohydrate 17g 6% Dietary Fiber 1g 4% Total Sugars 3g Protein 8g Vitamin C 10mg 49% Calcium 123mg 9% Iron 1mg 7% Potassium 242mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved