Cozy Sweet Corn and Zucchini Pie Recipe: A Homestyle Gem

Crisp summer vegetables dance together in this delightful sweet corn and zucchini pie that captures the essence of seasonal bounty.

Bursting with fresh flavors, this savory pie brings a delectable blend of garden-fresh ingredients to your table.

The golden crust cradles a rich, creamy filling packed with tender zucchini and sweet corn kernels.

Herbs and spices weave through the mixture, creating a symphony of taste that celebrates summer’s harvest.

Cheese melts into every bite, adding a luxurious depth to this rustic dish.

Each slice promises a comforting meal that transforms simple ingredients into something extraordinary.

Grab a fork and savor every delicious moment of this irresistible pie.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories: 250 kcal

Servings: 8

Everything You’ll Need for This Summer Pie

• Onion: Provides a sweet, aromatic foundation that enhances the overall flavor profile of the pie.
• Zucchini: Adds moisture, delicate texture, and subtle green freshness to the dish.
• Sweet Corn: Brings bursts of natural sweetness and delightful golden color to the pie.

• Eggs: Act as the primary binding agent, creating a silky, custardy texture.
• Milk: Adds creamy smoothness and helps create a tender, light consistency.
• Cheddar Cheese: Delivers sharp, tangy flavor and helps create a golden, melty top.
• Parmesan Cheese: Introduces a nutty, salty depth that elevates the entire dish.

• All-Purpose Flour: Helps stabilize the mixture and provides structure to the pie.
• Baking Powder: Ensures a light, airy texture and helps the pie rise slightly.
• Salt and Black Pepper: Enhance and balance the overall flavor profile.
• Dried Herbs: Add aromatic complexity and herbaceous notes to complement the vegetables.
• Olive Oil: Provides a smooth cooking base and subtle Mediterranean flavor undertone.

The Right Tools for a Bake with Texture and Crunch

• Large Skillet: Essential for sautéing onions, zucchini, and corn with perfect heat control.
• Grater: Perfect for creating fine zucchini shreds quickly and easily.
• Large Mixing Bowl: Crucial for whisking eggs and combining all ingredients smoothly.
• Whisk: Necessary for blending eggs, milk, cheese, and seasonings into a uniform mixture.
• 9-inch Pie Dish: Ideal baking vessel for creating a beautiful, golden-brown pie.
• Measuring Cups and Spoons: Helps ensure accurate ingredient proportions for consistent results.
• Wooden Spoon or Spatula: Great for stirring and transferring mixtures without scratching your cookware.

How to Make This Pie Light, Savory, and Satisfying

• Fire Up the Oven

Preheat your kitchen buddy to a toasty 375°F and give your baking dish a quick spray of oil.

• Sauté the Veggie Medley

Warm olive oil in a skillet and dance those onions around until they’re soft and dreamy. Toss in zucchini and let it release its moisture, then welcome corn for a quick flavor party.

• Create the Creamy Blend

Grab a big mixing bowl and whisk eggs with milk, sprinkle in cheeses, flour, baking powder, and a dash of herbs. Fold in your veggie mixture until everything plays nicely together.

• Bake to Golden Perfection

Pour the luscious mixture into your prepared dish, smoothing the top with care. Slide into the oven and let it transform into a golden, puffy masterpiece in about 35-40 minutes.

• Rest and Serve

Allow your pie to cool just a bit, then slice and welcome everyone to the table with this scrumptious vegetable wonder.

Creative Additions That Take It Over the Top

• Squeeze excess water from grated zucchini using a clean kitchen towel to prevent a soggy pie and ensure a perfect, crisp texture.
• Experiment with fresh herbs like basil, thyme, or dill to enhance the pie's aromatic profile and add a personal touch to the dish.
• Transform this vegetarian pie into a hearty meal by adding cooked chicken, crispy bacon bits, or crumbled sausage for extra protein and depth.
• Swap regular flour with almond flour or gluten-free blend to make the pie suitable for those with gluten sensitivities without compromising taste.
• Replace zucchini with other summer squash like yellow squash or swap corn with roasted bell peppers for a delightful seasonal twist.

Serve It Warm or Cold—It Works Both Ways

• Brunch Centerpiece Delight: Serve this golden pie as the star of your weekend brunch, surrounded by fresh mixed greens and a light vinaigrette for a complete meal.
• Picnic Perfect Slice: Pack individual slices wrapped in parchment paper for an outdoor lunch, pairing wonderfully with a crisp white wine or sparkling water.
• Vegetarian Feast Companion: Complement the pie with a fresh tomato salad or roasted vegetable medley to create a colorful and nutritious vegetarian spread that highlights the pie's vibrant flavors.
• Leftover Magic Makeover: Reheat slices for a quick breakfast or lunch, topping with a dollop of Greek yogurt or a sprinkle of extra herbs to refresh the flavors and add a creamy texture.

Keep It Fresh or Freeze for Later Wins

• Store leftover pie slices in an airtight container for up to 4 days, keeping the crisp texture and fresh flavor intact.
• Wrap individual pie portions in plastic wrap, then aluminum foil to maintain quality for 2-3 weeks in the freezer. Thaw overnight in refrigerator before reheating.
• Prepare the entire pie ahead of time and refrigerate uncooked mixture for 24 hours before baking, allowing flavors to develop and saving precious cooking time.
• Warm individual slices in a preheated oven at 350F for 10-12 minutes to restore crispy edges and revive the pie's original delicious taste, avoiding soggy texture from microwave reheating.

Hearty Sweet Corn and Zucchini Pie Recipe

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4.8 from 24 reviews

• Total Time: 55 minutes
• Yield: 9 1x

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Description

Summer’s golden harvest shines in this sweet corn and zucchini pie, blending fresh garden produce with creamy richness. Crisp pastry cradles layers of seasonal vegetables, promising a delightful slice that you won’t want to miss.

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Ingredients

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• 3 large eggs
• 2 cups zucchini, grated (about 1 medium)
• 1.5 cups cheese (¾ cup sharp cheddar + ¼ cup Parmesan)
• 1 cup fresh or frozen sweet corn kernels
• ½ cup whole milk or half-and-half
• ⅓ cup all-purpose flour
• 2 tbsps olive oil
• 2 tbsps chopped fresh basil or parsley
• 1 small onion, finely chopped
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp freshly ground black pepper

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Instructions

1. Preparation: Warm the oven to 375F (190C) and delicately coat a 9-inch pie dish with a light brush of oil.
2. Vegetable Sauté: In a skillet over medium flame, caramelize onions until translucent. Incorporate grated zucchini and cook until moisture dissipates, then fold in sweet corn for a brief moment. Allow the mixture to cool slightly.
3. Egg Blend: Whisk eggs with milk, cheddar, Parmesan, flour, baking powder, salt, pepper, and herbs into a smooth, integrated mixture. Gently fold the sautéed vegetable medley into the egg base, ensuring uniform distribution.
4. Baking Process: Transfer the combined mixture into the prepared pie dish, spreading evenly. Position in the preheated oven and bake for 35-40 minutes until the surface transforms into a golden-brown canvas and the center sets completely.
5. Serving: Remove from oven and allow the pie to rest briefly, enabling the filling to stabilize. Slice into wedges and serve warm, showcasing the vibrant layers of vegetables and creamy egg blend.

Notes

• Pat grated zucchini with paper towels to remove excess water, preventing a soggy pie and ensuring a firmer texture.
• Taste the vegetable mixture before adding to eggs, as Parmesan and cheddar already contribute saltiness to the dish.
• Check the pie at 35 minutes; ovens vary, so watch for golden-brown top and set center to avoid overcooking.
• Experiment with fresh herbs like basil, thyme, or chives to enhance the pie’s flavor profile and match personal preferences.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 200
• Sugar: 3 g
• Sodium: 300 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 70 mg