Summer Garden Pie - KNEP - Kentucky Nutrition Education Program


Summer Garden Pie

Receta en Español
Servings:Makes 6 servingsServing Size:1/6 of pieRecipe Cost:$5.85Cost per Serving:$0.98


  • 1 tablespoon butter
  • 1 (14.5 ounce) can yellow corn, drained or 1 ½ cups fresh corn kernels
  • ½ onion, diced
  • 2 medium zucchinis, ends removed and thinly sliced
  • 8 ounces fresh mushrooms, sliced
  • 1 tablespoon dried basil or two tablespoons fresh, chopped basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 6 ounces shredded mozzarella cheese
  • 4 eggs, beaten


  1. Preheat oven to 375 degrees F.
  2. Melt butter in a large skillet over medium heat. Add corn, onion, zucchini, and mushrooms. Sauté until vegetables are tender, approximately 5 minutes, stirring occasionally.
  3. While vegetables are cooking, line an 11×7 baking dish with nonstick spray.
  4. Remove vegetables from heat. Drain vegetables. Transfer vegetables to the baking pan.
  5. In a medium bowl, stir together the basil, oregano, salt, cheese, and eggs. Pour egg mixture over the vegetables.
  6. Cover with foil and bake for 20 minutes. Remove foil. Bake an additional 5 minutes to brown.
  7. Let cool and then slice.
Source: Adapted from

210 calories; 12g total fat; 6g saturated fat; 0g trans fat; 130mg cholesterol; 570mg sodium; 11g carbohydrate; 3g fiber; 6g sugar; 0g added sugar; 14g protein; 6% Daily Value of vitamin D; 20% Daily Value of calcium; 10% Daily Value of iron; 8% Daily Value of potassium.