Sweet Corn Zucchini Pie
A light and cheesy pie filled with fresh corn and zucchini, baked to golden perfection.
Ingredients
For the filling
- 4 Tbsp butter, unsalted For a sweeter flavor
- 0.5 medium yellow onion, diced Sweet onions work beautifully
- 2 ears sweet corn Fresh is best, but frozen can work in a pinch
- 2 large zucchini, very thinly sliced About 4 cups
- 8 oz sliced mushrooms Any variety you prefer, but cremini adds great flavor
- 1 Tbsp dried basil Fresh if you have it!
- 1 tsp dried oregano
- 0.5 tsp salt
- 12 oz shredded cheese A blend of mozzarella and Swiss for creaminess
- 4 large eggs, beaten At room temperature for best mixing
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a deep skillet, melt 4 tbsp of butter over medium-high heat. Add the diced onion, thinly sliced zucchini, and mushrooms; sauté for about 5–10 minutes until softened and fragrant.
- Cut the corn kernels off the cobs and stir them into the pan.
Mixing the Filling
- Remove the skillet from heat and stir in the dried basil, oregano, salt, cheese, and beaten eggs until thoroughly combined.
Baking
- Grease a 9-inch pie pan or line it with parchment paper. Pour the mixture into the prepared dish and smooth the top.
- Cover the pie with greased foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes until the top is golden and bubbly.
- Let it rest for 10-15 minutes before slicing into wedges.
Notes
Storage: Leftovers can be refrigerated for up to 3 days; cover tightly. Also, this pie freezes beautifully—let it cool, wrap tightly, and it can last up to 2 months.