Looking for a dish that captures the essence of summer? This Sweet Corn and Zucchini Pie is a delightful way to enjoy the season’s bounty. Combining fresh zucchini, sweet corn, and savory mushrooms, this crustless pie is both hearty and wholesome.
Perfect for a healthy dinner, this pie is easy to prepare and even easier to enjoy. Whether you’re hosting a brunch or need a quick weeknight meal, this recipe fits the bill.
Why You’ll Love This Sweet Corn Zucchini Pie
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Crustless Convenience: Skip the crust without sacrificing flavor.
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Packed with Summer Vegetables: Utilizes fresh zucchini and sweet corn.
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Healthy Dinner Option: Light yet satisfying, perfect for any meal.
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Versatile: Great for breakfast, lunch, or dinner.
Ingredients
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4 tablespoons butter (60 g)
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1/2 yellow onion, diced
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2 ears of sweet corn (kernels removed, about 1.5 cups / 240 g)
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2 large zucchini, very thinly sliced (about 4 cups / 400 g)
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8 oz sliced mushrooms (225 g)
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1 tablespoon dried basil (2 g)
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1 teaspoon dried oregano (1 g)
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1/2 teaspoon salt (2.5 g)
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12 oz shredded cheese (Mozzarella and Swiss mix, 340 g)
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4 eggs, beaten
Instructions
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Preheat Oven: Set your oven to 375°F (190°C).
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Sauté Vegetables: In a large deep skillet, melt butter over medium-high heat. Add diced onions, sliced zucchini, and mushrooms. Cook until vegetables are soft, about 5–10 minutes.
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Add Corn: Cut kernels off the corn cobs and add to the skillet. Sauté for an additional 2–3 minutes. Remove from heat and let cool slightly.
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Mix Ingredients: In a large bowl, combine the sautéed vegetables with dried basil, oregano, salt, shredded cheese, and beaten eggs. Mix thoroughly.
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Prepare Baking Dish: Line a 9-inch (23 cm) or larger pie pan with parchment paper or grease well. Pour the mixture into the pan, smoothing the top. Arrange zucchini slices flat on top for presentation.
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Bake: Cover with greased foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top.
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Rest and Serve: Let the pie rest for 10–15 minutes before slicing to allow it to firm up.
Cooking Tips
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Thinly Slice Zucchini: Use a mandoline for uniform slices.
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Drain Excess Moisture: After sautéing, let vegetables cool to release extra moisture.
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Cheese Variations: Feel free to experiment with different cheese blends for varied flavors.
Personal Anecdote
This Sweet Corn and Zucchini Pie has become a staple in my summer recipe rotation. The combination of fresh vegetables and melty cheese brings back memories of family gatherings and sunny afternoons. It’s a dish that never fails to impress and satisfy.
What to Serve with Sweet Corn Zucchini Pie
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Fresh Salad: Pair with a crisp green salad for a light meal.
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Crusty Bread: Serve alongside warm, crusty bread to soak up the flavors.
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Chilled White Wine: A glass of Sauvignon Blanc complements the dish beautifully.
How to Store
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Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat: Warm slices in the oven at 350°F (175°C) for 10–15 minutes.
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Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I add a crust to this pie?
Absolutely! If you prefer a traditional pie, feel free to add your favorite crust.
Is this recipe gluten-free?
Yes, this crustless pie is naturally gluten-free.
Can I use frozen corn?
Yes, frozen corn can be used if fresh corn is not available. abraskitchen.com
A Final Note on Sweet Corn Zucchini Pie
Embrace the flavors of summer with this delightful Sweet Corn and Zucchini Pie. It’s a versatile, healthy dinner option that celebrates the season’s best produce. Whether you’re serving it at a family gathering or enjoying a quiet meal at home, this pie is sure to become a favorite.
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A Summer Delight: Sweet Corn and Zucchini Pie
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Diet: Gluten Free
Description
Sweet Corn and Zucchini Pie is a crustless, cheesy pie loaded with summer vegetables like zucchini, corn, and mushrooms. It’s light yet satisfying—perfect for a healthy dinner, brunch, or lunch. This easy, wholesome recipe captures all the flavors of the season in one slice.
Ingredients
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4 tablespoons butter (60 g)
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1/2 yellow onion, diced
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2 ears sweet corn (kernels removed, about 1.5 cups / 240 g)
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2 large zucchini, very thinly sliced (about 4 cups / 400 g)
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8 oz sliced mushrooms (225 g)
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1 tablespoon dried basil (2 g)
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1 teaspoon dried oregano (1 g)
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1/2 teaspoon salt (2.5 g)
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12 oz shredded cheese (Mozzarella and Swiss mix, 340 g)
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4 eggs, beaten
Instructions
Preheat Oven:
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Preheat your oven to 375°F (190°C).
2. Sauté Vegetables:
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In a large skillet, melt butter over medium-high heat.
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Add diced onion, sliced zucchini, and mushrooms. Sauté until softened, 5–10 minutes.
3. Add Corn:
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Remove kernels from corn and add to skillet. Sauté for 2–3 minutes more.
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Remove from heat and let cool slightly to reduce moisture.
4. Mix Filling:
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In a large bowl, combine sautéed vegetables with basil, oregano, salt, shredded cheese, and beaten eggs. Mix well.
5. Prepare Baking Dish:
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Line a 9-inch pie pan with parchment or grease it well.
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Pour mixture into the pan and smooth the top.
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Arrange a few zucchini slices on top for presentation, if desired.
6. Bake:
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Cover with greased foil and bake for 20 minutes.
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Uncover and bake for 5–10 more minutes, until the top is lightly browned.
7. Rest and Serve:
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Let rest for 10–15 minutes before slicing to allow the pie to set.
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Serve warm or at room temperature.
Notes
Use a mandoline for evenly thin zucchini slices.
Let vegetables cool to release excess moisture before mixing with eggs.
Try different cheese blends like Fontina, Gruyère, or Cheddar for variation.
Easily adaptable for gluten-free and low-carb diets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American