Name: Sweet Corn Zucchini Pie – 3 Easy Steps to a Golden Crust
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 tbsp butter; 1/2 yellow onion, diced; 2 ears sweet corn, kernels sliced off; 2 large zucchini, very thinly sliced (≈4 cups); 8 oz sliced mushrooms; 1 tbsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 12 oz shredded cheese (mozzarella + Swiss); 4 eggs, beaten

Sweet Corn Zucchini Pie – 3 Easy Steps to a Golden Crust

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Why You’ll Love This Recipe

This Sweet Corn Zucchini Pie is a perfect way to enjoy summer veggies in a flavorful and satisfying dish. The sautéed zucchini and sweet corn provide a delightful sweetness that pairs beautifully with the savory mushrooms and melted cheese. It’s an easy, crustless bake that’s lighter than traditional pies but still just as hearty. Plus, the leftovers taste just as delicious, making it a great make-ahead meal.

Ingredients

4 tbsp butter
1/2 yellow onion, diced
2 ears sweet corn, kernels sliced off
2 large zucchini, very thinly sliced (≈4 cups)
8 oz sliced mushrooms
1 tbsp dried basil
1 tsp dried oregano
1/2 tsp salt
12 oz shredded cheese (mozzarella + Swiss)
4 eggs, beaten

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet Corn Zucchini Pie – 3 Easy Steps to a Golden Crust

Directions

Preheat your oven to 375°F (190°C).
In a deep skillet, melt butter over medium-high heat. Add the onion, zucchini, and mushrooms, and sauté while cutting the corn kernels from the cobs. Once the veggies have softened, about 5–10 minutes, add the corn. Continue to cook until everything is tender.
Remove from heat and stir in the basil, oregano, salt, cheese, and beaten eggs until well combined.
Grease a 9-inch pie pan or line it with parchment paper. Transfer the mixture into the pie pan and smooth the top, arranging the zucchini slices neatly.
Cover with greased foil and bake for 20 minutes. Then, remove the foil and bake for another 5 minutes to allow the top to brown.
Let the pie rest for 10–15 minutes before slicing into 6–8 wedges and serving.

Servings and Timing

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes (plus 10–15 minutes rest)

Variations

Cheese: Feel free to swap in different cheeses like cheddar, gouda, or feta to change the flavor profile.
Vegetarian Sausage: For extra protein, try adding some vegetarian sausage or crumbled tofu.
Herbs: Top with fresh basil, parsley, or cilantro before serving for an added burst of flavor.
Frozen Corn: If fresh corn isn’t available, you can substitute 1½ cups of frozen corn.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, warm the pie in a preheated oven at 350°F (175°C) for 10 minutes, or until heated through. This pie also tastes great cold, making it a good choice for make-ahead meals.

FAQs

Can I use a different type of cheese for this recipe?

Yes! Feel free to use any cheese you prefer. Cheddar, gouda, or even feta would work wonderfully as alternatives to mozzarella and Swiss.

Is this pie gluten-free?

Yes, this recipe is gluten-free since it’s crustless. It’s a great option for those avoiding gluten.

Can I make this pie ahead of time?

Absolutely! You can make the pie ahead of time and store it in the fridge. It’s great for meal prep, and the flavors actually develop more after sitting for a bit.

How do I avoid excess liquid in the pie?

Resting the pie for 10–15 minutes after baking allows it to set and helps reduce any excess liquid. This step is important for getting the perfect slice.

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen corn and zucchini in this recipe if fresh is not available. Just make sure to thaw and drain any excess water from the vegetables.

How do I store leftover pie?

Store leftover pie in an airtight container in the fridge for up to 3 days. It can also be stored at room temperature for up to a few hours if you’re serving it immediately.

Can I make this recipe vegan?

Yes, to make this recipe vegan, substitute the eggs with a flaxseed or chia egg and use dairy-free cheese instead of mozzarella and Swiss.

What should I serve this pie with?

This pie pairs well with a fresh green salad, roasted vegetables, or even some crispy bread for a complete meal.

How long will this pie last in the fridge?

This pie will last in the fridge for up to 3 days. Just be sure to store it in an airtight container to maintain its freshness.

Can I freeze this pie?

Yes, you can freeze this pie. Let it cool completely, then wrap it tightly in plastic wrap and store it in a freezer-safe bag or container for up to 2 months. To reheat, bake in the oven at 350°F (175°C) until warmed through.

Conclusion

Sweet Corn Zucchini Pie is the perfect light and savory dish for any occasion, whether you’re looking for a side dish or a hearty main course. With its simple ingredients and easy preparation, it’s sure to become a go-to recipe for summer meals. This crustless pie is not only delicious but also flexible, allowing you to add your own personal touch. Enjoy a slice of this savory veggie bake as a satisfying meal that’s as good cold as it is warm!