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
4 tablespoons butter (60 g)
1/2 yellow onion, diced
2 ears sweet corn (kernels removed, about 1.5 cups / 240 g)
2 large zucchini, very thinly sliced (about 4 cups / 400 g)
8 oz sliced mushrooms (225 g)
1 tablespoon dried basil (2 g)
1 teaspoon dried oregano (1 g)
1/2 teaspoon salt (2.5 g)
12 oz shredded cheese (Mozzarella and Swiss mix, 340 g)
4 eggs, beaten
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C).
2. Sauté Vegetables:
In a large skillet, melt butter over medium-high heat.
Add diced onion, sliced zucchini, and mushrooms. Sauté until softened, 5–10 minutes.
3. Add Corn:
Remove kernels from corn and add to skillet. Sauté for 2–3 minutes more.
Remove from heat and let cool slightly to reduce moisture.
4. Mix Filling:
In a large bowl, combine sautéed vegetables with basil, oregano, salt, shredded cheese, and beaten eggs. Mix well.
5. Prepare Baking Dish:
Line a 9-inch pie pan with parchment or grease it well.
Pour mixture into the pan and smooth the top.
Arrange a few zucchini slices on top for presentation, if desired.
6. Bake:
Cover with greased foil and bake for 20 minutes.
Uncover and bake for 5–10 more minutes, until the top is lightly browned.
7. Rest and Serve:
Let rest for 10–15 minutes before slicing to allow the pie to set.
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