Description
This Sweet Corn and Zucchini Pie is a light, savory dish bursting with summer flavors. Made with fresh zucchini, corn, cheese, and herbs, it’s the perfect bake for brunch, lunch, or a comforting dinner. Simple, wholesome, and naturally pork-free!
Ingredients
1 tablespoon olive oil or butter
1 small onion, finely chopped
2 cloves garlic, minced
2 medium zucchinis, grated (about 2 cups)
1 cup fresh or frozen corn kernels (thawed if frozen)
3 large eggs
½ cup milk or half-and-half
1 cup shredded cheddar cheese (or a mix of cheddar & mozzarella)
½ cup grated Parmesan cheese
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme or Italian seasoning
Optional: ¼ teaspoon chili flakes or paprika for a little heat
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or deep tart pan.
2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
3. In a skillet, heat olive oil or butter over medium heat. Add the onion and cook 3–4 minutes until soft. Stir in garlic, zucchini, and corn. Cook for another 3–4 minutes, then remove from heat and let cool slightly.
4. In a large bowl, whisk together eggs and milk. Add cheeses, salt, pepper, thyme, and any optional seasonings.
5. Stir in flour and baking powder until smooth.
6. Fold in the sautéed zucchini and corn mixture until well blended.
7. Pour the mixture into the prepared pie dish. Bake for 35–45 minutes, or until golden brown and set in the center.
8. Let rest for 10 minutes before slicing. Serve warm or at room temperature.
Notes
🌽 Tips:
– Make sure to squeeze out as much liquid as possible from the zucchini to avoid a soggy pie.
– For extra flavor, add fresh herbs like basil or parsley.
– Great served with a simple green salad or soup.
– Store leftovers in the fridge for up to 4 days. Reheat gently in the oven or microwave.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Dish, Savory Pie
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 115mg
Keywords: Sweet Corn Zucchini Pie, Zucchini Bake, Summer Recipe, Corn Pie, Vegetarian Dinner