Sweet Corn and Zucchini Pie – This Sweet Corn and Zucchini Pie recipe is a delightful and delicious dish that is perfect for summer nights! The combination of fresh sweet corn, zucchini, and mushrooms sautéed with herbs and cheese creates an irresistible and savory filling. Once baked, it becomes a beautiful and hearty meal that is perfect for any occasion. This recipe is perfect for those looking for a vegetarian option or anyone who loves the taste of fresh summer vegetables.
I love making this Sweet Corn and Zucchini Pie recipe for my family on warm summer nights. It has become a staple in our household, and my husband and I always look forward to making it together. The recipe holds a special place in our hearts because we first tried it while on vacation in a small town in Italy. We fell in love with the flavors and decided to recreate it once we got back home. It has become a favorite dish in our family, and we love to share it with friends and family at gatherings.
Why This Recipe Rocks?
The combination of fresh summer vegetables, herbs, and cheese makes this recipe a standout. The zucchini is sliced thinly, making it easy to cook and arrange beautifully on top of the pie. The sweetness of the corn adds an extra layer of flavor that complements the savory mushrooms and cheese. The herbs add a depth of flavor that makes this dish a winner.
Ingredients:
- 4 tbsp. butter (56.7g)
- Half of a yellow onion, diced
- 2 ears sweet corn
- 2 large zucchini, sliced very thinly (about 4 cups)
- 8 ounces sliced mushrooms
- 1 tbsp. dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 12 ounces shredded cheese (I used both Mozzarella and Swiss)
- 4 eggs, beaten
Directions:
Preheat the oven to 375°F (190°C).
Heat the butter in a large, deep skillet over medium-high heat. Add the onions, zucchini, and mushrooms. While the veggies sauté, cut the corn kernels off the cob. Add them to the pan and continue to sauté until the veggies are soft, 5-10 minutes. Remove from heat.
Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs.
Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice.
Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top.
Let stand for 10-15 minutes before cutting into slices.
Notes:
- You can add any vegetables you like to this recipe, such as red bell pepper, cherry tomatoes, or spinach.
- If you don’t have fresh sweet corn, you can use canned or frozen sweet corn instead.
- To make this recipe gluten-free, make sure to use gluten-free cheese or omit the cheese altogether.
- This pie can be stored in the fridge for up to 3 days or frozen for up to 3 months.
In conclusion, Sweet Corn and Zucchini Pie is a delicious and versatile dish that is perfect for any occasion. This savory pie is packed with fresh vegetables, herbs, and gooey melted cheese, making it a satisfying and healthy meal that everyone will love. It’s easy to make, can be customized to your liking, and can be served as a main course or a side dish. Whether you’re cooking for your family, a party, or a potluck, this recipe is sure to be a hit. So, give it a try and enjoy the delicious flavors of summer in every bite!
FAQs
What kind of cheese is best for this recipe?
You can use any kind of shredded cheese that you like, but I recommend using a combination of Mozzarella and Swiss for the best flavor.
Can I use a different type of pan for this recipe?
Yes, you can use any oven-safe pan that is roughly the same size as a 9-inch pie pan. Make sure to grease the pan well before transferring the mixture to it.
Can I make this recipe ahead of time?
Yes, you can make this pie up to a day ahead of time and store it in the fridge. Just reheat it in the oven before serving.
Can I freeze this recipe?
Yes, you can freeze this pie for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
Can I add meat to this recipe?
Yes, you can add cooked bacon or sausage to this recipe if you like. Just make sure to drain any excess fat before adding the veggies.
Sweet Corn and Zucchini Pie
Ingredients
- 4 tbsp. butter 56.7g
- Half of a yellow onion diced
- 2 ears sweet corn
- 2 large zucchini sliced very thinly (about 4 cups)
- 8 ounces sliced mushrooms
- 1 tbsp. dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 12 ounces shredded cheese I used both Mozzarella and Swiss
- 4 eggs beaten
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the butter in a large, deep skillet over medium-high heat. Add the onions, zucchini, and mushrooms. While the veggies sauté, cut the corn kernels off the cob. Add them to the pan and continue to sauté until the veggies are soft, 5-10 minutes. Remove from heat.
- Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs.
- Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice.
- Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top.
- Let stand for 10-15 minutes before cutting into slices.
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