Sweet Corn and Zucchini Pie

Sweet Corn and Zucchini Pie

6 servings
A savory pie filled with fresh corn, zucchini, and a blend of cheeses, baked to perfection.

Ingredients

  • butter
    4 tbsp
  • yellow onion

    diced

    ½ c
  • sweet corn

    kernels sliced off

    2 ears
  • zucchini

    sliced thinly), (about 4 cups

    2 large
  • sliced mushrooms
    8 oz
  • dried basil
    1 tbsp
  • dried oregano
    1 tsp
  • salt
    ½ tsp
  • shredded cheese

    mozzarella and swiss blend recommended

    12 oz
  • eggs

    beaten

    4 large

Directions

  1. 1

    Step 1: Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish.

  2. 2

    Step 2: Melt butter in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.

  3. 3

    Step 3: Stir in sliced mushrooms and cook for another 3–4 minutes until softened and lightly browned.

  4. 4

    Step 4: Add sweet corn and thinly sliced zucchini. Season with basil, oregano, and salt. Cook for 6–8 minutes, stirring occasionally, until veggies are tender and liquid has evaporated.

  5. 5

    Step 5: Remove skillet from heat and allow vegetables to cool slightly.

  6. 6

    Step 6: In a large mixing bowl, whisk the eggs and shredded cheese together. Add the cooked vegetable mixture and stir until combined.

  7. 7

    Step 7: Pour the mixture into the prepared pie dish and spread evenly. Bake for 30–35 minutes, or until set and lightly golden on top.

  8. 8

    Step 8: Let the pie cool for at least 10 minutes before slicing and serving.

Sweet Corn and Zucchini Pie

Sweet Corn and Zucchini Pie

50 min6 servings

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About this Recipe

Looking for an easy, comforting main dish that celebrates seasonal flavors? This Sweet Corn and Zucchini Pie delivers a savory blend of fresh vegetables and creamy cheese, perfect for any meal.

This recipe shines by combining the natural sweetness of fresh corn with tender zucchini and earthy mushrooms, all bound in a rich, cheesy custard. It's a fantastic way to enjoy garden-fresh produce in a hearty, satisfying pie that's surprisingly simple to prepare.

You're in for a treat with every slice of this savory pie. The filling is wonderfully creamy, thanks to the beaten eggs and melted mozzarella and Swiss cheeses, while the fresh corn kernels provide a burst of sweetness and texture. Thinly sliced zucchini and sautéed mushrooms add an earthy depth, complemented by aromatic basil and oregano. The overall experience is one of wholesome comfort, feeling substantial enough for a main course without being heavy. You'll find this a wonderfully straightforward and easy recipe to master, making it a reliable choice for family dinners or casual gatherings.

Feel free to personalize your Sweet Corn and Zucchini Pie. If you don't have fresh mushrooms on hand, you could try adding finely chopped bell peppers for a different crispness and color. While the recipe suggests a mozzarella and Swiss blend, you could experiment with other melty cheeses like Gruyère or white cheddar for a unique flavor profile. For a burst of freshness, a sprinkle of fresh parsley or chives over the top before serving would be delightful.

This versatile Sweet Corn and Zucchini Pie makes an excellent main course for weeknight dinners or a lovely addition to a brunch spread. Serve it alongside a crisp green salad or a light soup for a complete and satisfying meal.

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