Sweet Corn and Zucchini Pie Recipe
Sweet Corn and Zucchini Pie is one of those magical dishes that captures the essence of summer in every bite. Imagine a creamy, golden pie bursting with the sweetness of fresh corn, the subtle earthiness of zucchini, and the delicious saltiness of cheese, all nestled inside a crustless package that couldn’t be easier to make. Whether you serve it for brunch, lunch, or a light dinner, it’s a guaranteed crowd-pleaser that feels both homey and special. With its vibrant colors and satisfying flavor, Sweet Corn and Zucchini Pie deserves a spot among your most beloved recipes!
Ingredients You’ll Need
Ingredients You’ll Need
This Sweet Corn and Zucchini Pie comes together with simple ingredients that each play a starring role in the final flavor and texture. Fresh veggies, gooey cheese, and some pantry basics combine to create a pie that’s as beautiful as it is delicious.
- Zucchini: Grated and squeezed dry to keep the pie from getting soggy, zucchini adds lovely green flecks and a subtle, tender bite.
- Corn kernels: Fresh or frozen both work, bringing natural sweetness and pops of sunshine yellow.
- Yellow onion: Chopped for mellow savoriness that complements the sweetness of the corn.
- Mozzarella cheese: Shredded for a melty, gooey texture throughout every slice.
- Grated Parmesan cheese: Adds a rich, salty depth and helps the pie set wonderfully.
- Large eggs: The binding magic that holds everything together while giving the pie its tender, custardy base.
- All-purpose flour: Just enough to give it structure and help create a sliceable pie.
- Olive oil: Contributes moisture and a subtle, fruity flavor, making the filling lush without feeling heavy.
- Baking powder: A little lift for a light, fluffy texture.
- Salt: Essential to enhance the flavors and balance the dish.
- Black pepper: For a hint of warmth and gentle spiciness.
- Fresh basil: Just a tablespoon (or a teaspoon dried) brings a pop of freshness and herbaceous aroma.
- Olive oil or nonstick spray: Used to grease your pie dish and keep that golden crust releasing perfectly.
How to Make Sweet Corn and Zucchini Pie
Step 1: Prep the Oven and Pie Dish
Set the stage for pie perfection by preheating your oven to 375°F. A well-greased 9-inch pie dish is your best friend here, preventing any chance of sticking and ensuring every slice comes out clean. Go ahead and use a bit of olive oil or your favorite nonstick spray for a golden finish.
Step 2: Mix the Vegetables and Cheese
In a large mixing bowl, toss together the grated zucchini (be sure you’ve squeezed out as much moisture as possible!), corn kernels, chopped onion, mozzarella, and Parmesan. This vibrant mixture creates the colorful and flavorful base of your Sweet Corn and Zucchini Pie.
Step 3: Whisk the Egg Mixture
In a separate bowl, whisk together the eggs, flour, olive oil, baking powder, salt, pepper, and basil until the mixture is totally smooth. This custardy blend will set the pie beautifully as it bakes, creating that soft, quiche-like texture.
Step 4: Combine and Assemble
Pour the egg mixture over your bowl of veggies and cheese, gently stirring until every ingredient is evenly coated and combined. Scoop this luscious batter into your prepared pie dish and smooth it into an even layer so it bakes up golden and uniform.
Step 5: Bake to Perfection
Slide your pie into the hot oven and let it bake for 35 to 40 minutes. You’re looking for a gorgeous golden-brown top and a center that feels set when gently touched. The smell will be absolutely irresistible! Let it cool just slightly before slicing – a warm pie holds together best yet remains delightfully soft.
How to Serve Sweet Corn and Zucchini Pie
Garnishes
For that finishing touch, sprinkle extra fresh basil or chopped herbs like parsley or chives over the pie just before serving. A little extra Parmesan or a grind of black pepper brings out those flavors even more and gives your Sweet Corn and Zucchini Pie irresistible visual appeal.
Side Dishes
This pie is almost a meal in itself, but it absolutely shines with a crisp green salad lightly dressed in lemon vinaigrette. For brunch, consider pairing it with fruit salad or roasted potatoes. A simple soup on the side transforms it into a comforting dinner.
Creative Ways to Present
Sweet Corn and Zucchini Pie is stunning served right from the pie dish, but you can also slice it into wedges and serve on a wooden board with a few cherry tomatoes and microgreens scattered around. For parties, cut it into small squares for easy finger food your guests will adore.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover Sweet Corn and Zucchini Pie can be wrapped tightly or stored in an airtight container in the refrigerator for up to three days. The flavors deepen and mellow, making each slice just as enjoyable (if not more!) the next day.
Freezing
To freeze, let the pie cool completely, then wrap slices individually in plastic wrap, followed by foil, and place in a freezer-safe bag. The pie will stay fresh for up to two months. Thaw overnight in the fridge for best results.
Reheating
Reheat your Sweet Corn and Zucchini Pie in a 350°F oven for about 10 minutes, or until warmed through. For single slices, a minute or two in the microwave works, but the oven keeps the edges crisp and the texture just right.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Just be sure to drain the corn well before adding it so your pie doesn’t become watery. The sweetness and texture will still be wonderful.
Is Sweet Corn and Zucchini Pie gluten-free?
The original recipe calls for all-purpose flour, but you can easily swap in a gluten-free flour blend to make the pie gluten-free without sacrificing taste or texture.
What other cheeses work in this recipe?
Feel free to mix things up! Cheddar, feta, Gruyère, or a bit of goat cheese all bring their own flair. Using a cheese combo is a great way to make Sweet Corn and Zucchini Pie your own.
How do I keep my pie from being soggy?
Grate your zucchini and squeeze it really well—either wrap it in a clean dish towel or cheesecloth and wring out excess moisture. This simple step ensures a perfect, sliceable pie every time.
Can I make Sweet Corn and Zucchini Pie ahead for a party?
Yes! Bake the pie a day ahead and store it covered in the fridge. It tastes amazing served at room temperature, making it a stress-free choice for gatherings or potlucks.
Final Thoughts
Give this Sweet Corn and Zucchini Pie a try, and it just might become your new go-to comfort dish. It’s easy, versatile, bursting with summery flavor, and perfect for sharing with people you love. Let every bright slice remind you of how simple ingredients can come together to create something truly special.
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Sweet Corn and Zucchini Pie Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in a delightful Sweet Corn and Zucchini Pie, a savory summer treat packed with fresh flavors. This vegetarian dish combines grated zucchini, sweet corn, and a blend of cheeses baked to golden perfection.
Ingredients
For the Pie:
- 2 cups grated zucchini (squeezed dry)
- 1 cup fresh or frozen corn kernels
- ½ cup chopped yellow onion
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
For the Batter:
- 3 large eggs
- ½ cup all-purpose flour
- ¼ cup olive oil
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
- olive oil or nonstick spray for greasing
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9-inch pie dish with olive oil or nonstick spray.
- Mix the Vegetables: In a large bowl, combine the zucchini, corn, onion, mozzarella, and Parmesan.
- Prepare the Batter: In a separate bowl, whisk together the eggs, flour, olive oil, baking powder, salt, pepper, and basil until smooth.
- Combine and Bake: Pour the egg mixture over the vegetable mixture, stir until fully combined, transfer to the pie dish, and bake for 35-40 minutes until golden brown and set.
- Serve: Allow to cool slightly before slicing and serving.
Notes
- For added flavor, try mixing in crumbled cooked bacon or using a blend of cheeses like cheddar or feta.
- This pie is delicious warm or at room temperature, perfect for brunch or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 3g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 105mg
