Zucchini, Corn, and Tomato Pie

Name: Zucchini, Corn, and Tomato Pie
Ingredients: 1.5 cups grated zucchini; 0.75 cup buttermilk baking mix; 1 tomato, chopped; 0.5 cup fresh corn kernels; 0.5 cup diced onion; 0.75 cup shredded Cheddar cheese; 2 eggs, beaten

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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

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.

Nutrition Facts (per serving)

156	Calories
7g	Fat
17g	Carbs
8g	Protein

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.