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Sweet Corn and Zucchini Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 14 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Sweet Corn and Zucchini Pie is a savory, vegetable-packed dish featuring tender sautéed zucchini, sweet corn kernels, mushrooms, and melted cheese all baked to perfection. It’s a delightful and colorful pie that’s perfect for a light lunch, dinner, or as a side dish, combining fresh summer veggies with herbs and cheesy goodness in a comforting, egg-bound casserole.

Ingredients

Vegetables

  • 4 tablespoons butter
  • 1/2 yellow onion, diced
  • 2 ears sweet corn (kernels removed)
  • 2 large zucchini, sliced very thinly (about 4 cups)
  • 8 ounces sliced mushrooms

Seasonings

  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt

Dairy & Eggs

  • 12 ounces shredded cheese (Mozzarella and Swiss blend recommended)
  • 4 eggs, beaten

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the pie.
  2. Sauté Veggies: In a large, deep skillet, melt the butter over medium-high heat. Add diced onions, thinly sliced zucchini, and sliced mushrooms. While these vegetables sauté, cut the corn kernels off the cobs. Add the corn kernels to the skillet, continue to cook and stir the vegetables until tender, about 5 to 10 minutes. Remove the skillet from the heat.
  3. Mix the filling: Allow the sautéed vegetable mixture to cool slightly for a few minutes. Then stir in dried basil, dried oregano, salt, shredded cheese, and beaten eggs until well combined.
  4. Prepare the pie pan: Line a 9-inch or larger pie pan with parchment paper or grease it well with nonstick cooking spray to prevent sticking.
  5. Assemble: Transfer the vegetable and egg mixture into the prepared pie pan. Arrange the thin zucchini slices neatly on top to give the pie an attractive appearance. Optionally sprinkle extra cheese on top for a golden finish.
  6. Bake with foil: Cover the pie loosely with greased aluminum foil and bake in the preheated oven for 20 minutes. This initial covered baking helps cook the filling evenly.
  7. Brown the top: Remove the foil and continue baking the pie uncovered for an additional 5 minutes to brown and slightly crisp the top.
  8. Rest and serve: Let the pie stand at room temperature for 10 to 15 minutes before slicing. This rest time helps it set and makes slicing easier.

Notes

  • Use a combination of cheeses like Mozzarella for stretch and Swiss for nuttiness to enrich flavor.
  • Thinly slicing zucchini ensures even cooking and a nice texture for the pie’s top layer.
  • Resting the pie after baking allows the egg to firm up for clean slices.
  • You can substitute fresh herbs for dried, but reduce quantity by about half since fresh herbs are more potent.
  • This dish is best enjoyed warm and can be reheated gently in the oven.

Find it online: https://evelynscooking.com/sweet-corn-and-zucchini-pie-recipe/