Pelee Island Best in show Pinot Grigio with Sweet Corn And Zucchini Pie

Molly is soo fetch! 🤩

Your ultimate white wine pleaser…Pelee Island Best In Show Pinot Grigio! Dry & medium bodied with aromas of apple, hazelnut & hint of vanilla. A great balance with our veggie comfort bake!

Best in show Pinot Grigio

Alcohol: 12.5%
Sugar Code: (1)
Residual Sugar: 8 g/l
Calories/Glass: 110
Grape(s): 75% Imported Pinot Gris/
25% Domestic Wine

  • Dry and medium-bodied
  • Great balanced finish
  • International Canadian Blend
    Pale straw in colour with aromas of apple,
    hazelnut and a hint of vanilla. This wine is
    dry and medium bodied with a balanced
    Pair with:
    Enjoy with fettuccine Alfredo or turkey

Sweet Corn And Zucchini Pie

Print Recipe
This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it’s the perfect way to enjoy summer produce!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings



  • Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
  • Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes.
  • Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

Pelee Island Winery