Name: Sweet Corn and Zucchini Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 tablespoons Butter; 1/2 cup Yellow Onion, diced; 2 ears Sweet Corn, kernels sliced off; 2 large Zucchini, sliced thinly ((about 4 cups)); 8 ounces Sliced Mushrooms; 1 tablespoon Dried Basil; 1 teaspoon Dried Oregano; 1/2 teaspoon Salt; 12 ounces Shredded Cheese (Mozzarella and Swiss blend recommended); 4 large Eggs, beaten

Jump to Recipe

So what exactly is Sweet Corn and Zucchini Pie? The name might conjure up images of a sweet dessert, but don’t let it fool you—this pie is all about savory flavors and hearty, wholesome ingredients. Why call it a pie, you ask? Well, it’s layered and baked in a pie dish, just like the classic comfort pies, only instead of apples or berries, you’ll find mouthwatering veggies and gooey cheese. Legend has it that “the way to a man’s heart is through his stomach,” but I say this pie opens hearts and wins over everyone at the table! The marriage of fresh corn and delicate zucchini is just too good to resist—give it a try and see if it becomes your new household favorite.

Why You’ll Love This Summer Veggie Pie

The first thing that makes Sweet Corn and Zucchini Pie stand out is its fresh, vibrant medley of textures—from juicy corn kernels to tender bites of zucchini, all held together by a lush layer of melted mozzarella and Swiss cheese. Making this pie at home is a real money-saver, especially during peak summer when sweet corn and zucchini are abundant and inexpensive.

Plus, you can play around with the mix-ins—maybe add extra mushrooms or experiment with your favorite cheeses! The hearty, satisfying pie is crowned with a cheesy crust that guarantees you’ll have everyone asking for seconds. It’s a fun twist on classics like my Broccoli Cheese Quiche but with even more fresh veggie flavor and an extra-creamy bite. Give this pie a go and let it be your next crowd-pleaser!

How to Make Sweet Corn and Zucchini Pie

Quick Overview

This Sweet Corn and Zucchini Pie is incredibly quick and easy to make, shining with the simplicity of fresh vegetables and the comforting richness of melted cheese. You’ll have a delicious, restaurant-worthy pie on the table in under an hour—perfect for busy weeknights or spontaneous gatherings. The dish is made by sautéing veggies, layering them with cheese, and baking until bubbly and golden. With minimum effort, you’ll get maximum flavor and a wholesome, satisfying meal.

Ingredients

4 tablespoons butter
1/2 of a yellow onion, diced
2 ears sweet corn, kernels sliced off
2 large zucchini, sliced very thinly (about 4 cups)
8 ounces sliced mushrooms
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
12 ounces shredded cheese (Mozzarella and Swiss blend recommended)
4 eggs, beaten

Instructions

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

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

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

Step 4: Add Corn and Zucchini
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.

Step 5: Cool the Veggie Mix
Remove skillet from heat and allow vegetables to cool slightly.

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

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

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

What to Serve With

Sweet Corn and Zucchini Pie pairs beautifully with light, fresh, and flavorful sides:

Crisp green salad with lemon vinaigrette
Tomato and basil salad with balsamic drizzle
Seasonal fruit platter for brunch
Roasted potatoes or herbed rice for heartier meals
Garlic bread for a comforting crunch
Tomato soup for a cozy lunch combo
Drinks like white wine, lemonade, or sparkling water round out the meal

Top Tips for Perfecting Your Zucchini Pie

Slice zucchini thinly using a mandoline or sharp knife for even texture
Cook off excess moisture from vegetables before mixing to avoid soggy pie
Use other cheeses like cheddar, gouda, or Monterey Jack if preferred
Add a spicy twist with jalapeños or crushed red pepper flakes
Already naturally gluten-free, but double-check packaged ingredients to be safe

Storing and Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days
Microwave: Reheat slices for about 1 minute on medium power
Oven: Reheat at 350°F for 10 minutes until warmed through
Freezer: Wrap cooled slices in plastic wrap and foil. Freeze for up to 2 months.
To Serve: Thaw overnight in the fridge and reheat as above

FAQs

Can I use frozen vegetables instead of fresh?
Yes! Just thaw and drain well to remove excess water before cooking.

Can I prepare the pie ahead of time?
Absolutely. Bake it the day before and reheat before serving.

Can I make it dairy-free?
Yes, use plant-based butter and cheese, and substitute eggs with a vegan egg alternative.

Can I add meat?
Definitely! Cooked bacon, ham, or shredded chicken are great add-ins.

How do I prevent sogginess?
Cook off liquid from the vegetables and allow the pie to rest before slicing.

Conclusion

Sweet Corn and Zucchini Pie is the ultimate combination of comfort, fresh produce, and cheesy goodness all in one easy-to-make dish. It’s the perfect way to savor summer’s best veggies with minimal fuss and maximum flavor. If you’re looking for a family-friendly meal to add to your recipe collection, this golden, bubbly pie delivers every time. Don’t forget to try more of my veggie-forward favorites—and let me know how your pie turns out in the comments below!