Ingredients

  • 1 whole wheat store bought frozen pie crust
  • 2 tbsp extra virgin olive oil, divided
  • 1 large zucchini, sliced thin
  • 2 ears corn
  • 3 eggs, lightly beaten
  • 1-8oz package dairy free garlic & chive cream cheese (we used Galaxy Nutritional Foods) at room temperature
  • 1/4 cup unsweetened plain almond milk (we use Silk Pure Almond)
  • 1 tbsp fresh chopped basil
  • Salt and pepper to taste

Instructions

  • Preheat oven 375F
  • In a large skillet, saute zucchini slices in 1 tablespoon of olive oil, on both sides until tender and golden brown, 3-5 minutes. Season with salt and pepper to taste and set aside.
  • Carefully cut the corn kernels off the cob. Saute in 1 tablespoon of olive oil for 3-5 minutes. Season with salt and pepper to taste and set aside.
  • In a large bowl, whisk together non-dairy cream cheese and almond milk. Add eggs and chopped basil and stir until well incorporated. Season with salt and pepper
  • Add cooked corn and mix well.
  • Pour mixture into pie crust
  • Arrange cooked zucchini slices on top
  • Bake at 375F for about 35-40 minutes, until set. Let it cool slightly before slicing.

Recipe by: mayihavethatrecipe

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