Sweet Corn and Zucchini Pie is the kind of dish that captures everything wonderful about summer. With sweet kernels of corn, paper-thin zucchini, and a golden cheesy finish, it’s a crustless pie that feels like sunshine on a plate. Whether you’re planning a lazy weekend brunch or need a simple potluck favorite, this recipe never fails to please. If you’ve got fresh garden produce or a haul from the farmers market, this is the one to make. Want more recipes like this? Be sure to follow me on Pinterest for garden-fresh meals and cozy kitchen favorites you’ll turn to all season long.
A Slice of Memory: How This Pie Became a Summer Ritual
I still remember the first time I made this sweet corn and zucchini pie. It was the middle of July, and my kitchen table was covered in backyard vegetables. Zucchini from the neighbor’s garden, ears of sweet corn still warm from the sun, and a handful of mushrooms that needed using up. I had no crust, no plan—but what I had was curiosity. I sautéed everything together, tossed in some cheese, cracked a few eggs, and hoped for the best.
And oh, did it deliver. The house smelled amazing. The pie set beautifully. The cheese bubbled golden on top. Since then, it’s been on repeat every summer, and not just because it’s easy. This dish captures the season in every bite.
When paired with something crisp and tangy like this Mexican Street Corn Pasta Salad, you’ve got yourself a meal that’s rustic, yet radiant.
What Makes This Recipe So Special?
Let’s talk about texture. The juicy sweet corn bursts with every bite, while the zucchini melts gently into the cheese. Mushrooms add earthy depth. A touch of dried basil and oregano gives it that cozy, herbaceous backdrop.
Unlike many pies, this one is crustless, which means it’s quicker and lighter—no rolling dough or blind-baking needed. Plus, it’s gluten-free without even trying. That makes it perfect for a variety of diets, whether you’re hosting a brunch crowd or keeping dinner weeknight-easy.
Not to mention, this pairs wonderfully with other summer fare like this zippy Street Corn Chicken Rice Bowl.
Ingredients & Preparation
Here’s What You’ll Need
Below is a breakdown of the core ingredients that make this crustless veggie pie a weeknight wonder:
| Ingredient | Quantity |
|---|---|
| Butter | 4 tablespoons |
| Yellow onion (diced) | ½ |
| Sweet corn (fresh) | 2 ears |
| Zucchini (thin-sliced) | 2 large (about 4 cups) |
| Sliced mushrooms | 8 ounces |
| Dried basil | 1 tablespoon |
| Dried oregano | 1 teaspoon |
| Salt | ½ teaspoon |
| Shredded cheese (mozzarella + Swiss) | 12 ounces |
| Eggs (beaten) | 4 |
It’s best to slice the zucchini as thinly as possible to allow it to soften and meld into the mix. If you’re in a pinch, feel free to use frozen corn or pre-shredded cheese.
Want to amplify the flavor? Add a handful of chopped herbs from your garden—parsley, basil, or even a touch of fresh thyme.
Tools and Substitutions
All you need is a large deep skillet, a mixing bowl, and a 9-inch pie plate. Parchment paper makes for easy lifting, though greasing works too.
Not a fan of mushrooms? Swap them for bell peppers. Don’t eat dairy? Try dairy-free cheese blends or use nutritional yeast for a nutty finish. If you love zucchini-based dinners, check out the Baked Zucchini and Cheese – 7 Delightful Ways.
Cooking Instructions & Tips
Let’s Make the Pie – Step-by-Step
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Preheat the oven to 375°F (190°C).
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Sauté the veggies: Melt the butter in a deep skillet over medium-high heat. Add diced onion, thin-sliced zucchini, and mushrooms.
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Add the corn: Cut kernels off the cobs directly into the pan. Cook until everything softens—about 7 minutes. Remove from heat and let cool.
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Mix and pour: In a bowl, combine the sautéed mix with dried herbs, salt, cheese, and beaten eggs. Stir until coated and creamy.
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Assemble: Line a pie dish with parchment or grease well. Pour the mixture in and smooth the top, letting zucchini rounds lie flat. Sprinkle extra cheese on top.
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Bake: Cover with foil (greased side down), bake for 20 minutes. Remove foil and bake another 5 minutes to brown.
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Cool: Let it rest 10–15 minutes before slicing for clean pieces.
Tips & Tricks
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Slice your zucchini paper-thin using a mandoline.
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Avoid a watery bottom by letting the pie rest fully before slicing.
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For a flavor punch, mix in a bit of garlic powder or red pepper flakes.
This veggie pie fits beautifully alongside the Garlic Herb Roasted Potatoes, making it ideal for brunch or light dinner.
Serving, Storing & Pairing
How to Serve It Up
You can serve this warm, room temp, or even cold the next day. A generous wedge alongside a Creamy Garlic Chicken with Spinach or Chocolate Zucchini Bread for dessert is a home-run dinner.
Or, for a brunch board, pair with:
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A tangy arugula salad
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Toasted sourdough
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Fresh fruit and iced tea
Storing and Reheating
Once cooled, store slices in an airtight container in the fridge for up to 4 days.
To reheat:
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Microwave: 1–2 minutes on medium power.
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Oven: 350°F for 10–12 minutes.
You can also freeze slices, though the texture will be a bit softer when thawed.
FAQ: Sweet Corn and Zucchini Pie
Can I make this ahead of time?
Yes! It stores beautifully. Bake the night before, then reheat slices in the oven.
Can I add meat?
Definitely. Crumbled cooked sausage or chopped ham works well.
Can I use frozen corn?
Of course. Just thaw and pat dry before adding.
What cheese is best?
Mozzarella gives great melt, while Swiss adds depth. Try cheddar or gouda too.
How thin should zucchini slices be?
As thin as possible—think translucent rounds.
Conclusion: One Pie, Endless Possibilities
There’s something satisfying about creating a meal from the simplest of ingredients. This Sweet Corn and Zucchini Pie brings together warmth, flavor, and practicality in one pan. It celebrates summer with every bite and adapts beautifully to what’s in your fridge.
If you’re loving this flavor combo, check out the Mediterranean Chicken Zucchini Bake or Spinach and Artichoke Bagel Melts for your next delicious idea.
Did you try this pie? Let me know how it turned out in the comments! I’d love to hear your twist—maybe some hot sauce or a handful of sun-dried tomatoes?
Don’t forget to share this on Pinterest and tag @recipesbysylvia in your photos.
Print
Sweet Corn and Zucchini Pie
- Total Time: 60
- Yield: 8 servings
- Diet: Vegetarian
Description
Sweet Corn and Zucchini Pie is a simple, crustless summer recipe packed with fresh garden veggies, herbs, eggs, and melty cheese. It’s light, hearty, and perfect for brunch or dinner.
Ingredients
• 4 tablespoons butter
• 1/2 yellow onion, diced
• 2 ears sweet corn (kernels removed)
• 2 large zucchini, thinly sliced (about 4 cups)
• 8 ounces sliced mushrooms
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 12 ounces shredded cheese (Mozzarella + Swiss)
• 4 eggs, beaten
Instructions
1. Preheat the oven to 375°F (190°C).
2. Melt butter in a deep skillet over medium-high heat. Add onions, zucchini, and mushrooms.
3. Cut corn kernels off the cob and add to skillet. Sauté all vegetables until soft, about 5–10 minutes.
4. Remove from heat and let the mixture cool for a few minutes.
5. Stir in basil, oregano, salt, cheese, and beaten eggs.
6. Line a 9-inch pie pan with parchment or grease it well. Pour in the mixture and level the top.
7. Arrange zucchini slices on top and sprinkle with extra cheese if desired.
8. Cover with greased foil and bake for 20 minutes.
9. Remove foil and bake for 5 more minutes until golden on top.
10. Let rest 10–15 minutes before slicing and serving.
Notes
– Letting the pie rest prevents excess moisture when slicing.
– Fresh basil or parsley on top adds great color and flavor.
– You can substitute bell peppers or spinach for mushrooms.
– Great served warm or cold the next day.
– Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 15
- Cook Time: 45
- Method: Bake
- Cuisine: American