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