Ingredients and Weight:
- Zucchini (2 medium), 500g
- Sweet corn kernels (1 cup), 150g
- Tomatoes (2 medium), 300g
- Onion (1 medium), 100g
- Bell pepper (1 medium), 100g
- Garlic (2 cloves), 10g
- Vegetarian cream cheese (1 cup), 250g
- Parmesan cheese (1/2 cup), 50g
- Salt and pepper to taste
- Pre-made pie crust (1), 400g
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cut zucchini, tomatoes, onions, and bell peppers into 1-inch cubes. Mince garlic.
- Heat a large skillet over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Add zucchini and cook until slightly browned, about 3 minutes. Add corn and cook for 2 minutes.
- Add garlic and cook for 1 minute more. Season with salt and pepper.
- In a large bowl, combine vegetable mixture, cream cheese, and Parmesan cheese.
- Pour filling into the pie crust and bake in the preheated oven for 45-50 minutes, or until crust is golden brown and filling is set.
- Let pie cool slightly before slicing and serving.
Nutritional Information (per slice):
- Calories: 350
- Fat: 15g
- Carbohydrates: 35g
- Protein: 20g
Dish Characteristics:
- Savory and flavorful
- Colorful and visually appealing
- Rich and creamy texture
- Vegetarian-friendly
User Comments:
- "This pie is absolutely delicious! The vegetables are perfectly tender and the cream cheese filling is so rich."
- "I love the combination of zucchini, corn, and tomatoes. It's so refreshing and summery."
- "This pie is a great way to get your veggies in. It's healthy and satisfying."
Special Precautions and Tips:
- For a vegan version, use vegan cream cheese and a vegan pie crust.
- If you don't have a pre-made pie crust, you can make your own using 2 cups all-purpose flour, 1/2 teaspoon salt, and 1/3 cup (75g) cold unsalted butter cut into small cubes.
- Serve pie with a side salad or soup for a complete meal.
