Taste Summer Magic: Sweet Corn and Zucchini Pie Recipe

My obsession with sweet corn and zucchini pie began during a lazy summer afternoon in my grandmother’s kitchen.

Fresh vegetables from her garden seemed to dance together in perfect harmony.

Crisp zucchini slices mingle beautifully with golden corn kernels, creating a delightful medley of flavors and textures.

Every bite promises a burst of sunshine-inspired comfort that feels both nostalgic and exciting.

Layers of creamy filling nestled between a flaky crust make this dish irresistible for weekend gatherings.

Seasonal ingredients come together in a magical culinary performance that celebrates simple, wholesome cooking.

Check out this recipe and let your taste buds embark on a delicious adventure.

What You Need for This Summer Veggie Pie

Main Ingredients:

• Zucchini: A mild summer squash that adds moisture and subtle flavor to the pie.
• Sweet Corn: Provides natural sweetness and delightful texture to the dish.
• Onion: Adds depth and aromatic base to the vegetable mixture.

• Eggs: Essential binding agent that helps create the pie's structure.
• Cheddar Cheese: Provides rich, sharp flavor and creamy texture.
• Parmesan Cheese: Adds a salty, nutty complement to the other cheeses.
• Milk: Helps create a smooth, creamy consistency in the pie.

• All-Purpose Flour: Helps thicken and stabilize the pie filling.
• Baking Powder: Ensures light and fluffy texture.
• Salt: Enhances overall flavor of the dish.
• Black Pepper: Adds subtle heat and complexity.
• Mixed Herbs: Provides additional aromatic depth and flavor complexity.

• Olive Oil: Used for sautéing vegetables and preventing sticking.

Steps to Bake the Perfect Corn and Zucchini Dish

Step 1: Prepare the Baking Space

Warm up the oven to 375°F (190°C). Grease a 9-inch pie dish with a light coating of cooking spray or butter.

Step 2: Sauté the Vegetables

Heat olive oil in a skillet over medium flame. Toss in chopped onions and cook until they become soft and translucent. Add grated zucchini and continue cooking until excess moisture disappears. Sprinkle in sweet corn kernels and stir for an additional minute. Remove from heat and let the mixture cool down slightly.

Step 3: Whip Up the Creamy Base

• Eggs
• Milk
• Cheddar cheese
• Parmesan cheese
• All-purpose flour
• Baking powder
• Salt
• Black pepper
• Fresh herbs (such as thyme or basil)

Step 4: Combine and Pour

Fold the sautéed vegetable mixture into the egg blend. Stir until everything is evenly distributed. Transfer the mixture to the prepared pie dish, smoothing the top with a spatula.

Step 5: Bake to Golden Perfection

Place the pie in the preheated oven. Bake for 35-40 minutes, watching for a golden-brown top and a set center. Remove from the oven and let it rest for a few minutes before slicing.

Tips to Get That Golden Crust Just Right

• Remove Excess Moisture: Pat grated zucchini with paper towels to reduce water content, ensuring a firmer pie texture that won't become soggy.
• Customize Cheese Blend: Experiment with different cheese combinations like gruyère, mozzarella, or goat cheese to enhance flavor complexity and personal preference.
• Make It Gluten-Free: Substitute all-purpose flour with almond flour or gluten-free flour blend to accommodate dietary restrictions without compromising taste.
• Boost Vegetable Variety: Add diced bell peppers, spinach, or mushrooms to increase nutritional value and create more vibrant color and texture in the pie.
• Prepare Ahead: Assemble the pie filling a day in advance and refrigerate, then bake just before serving to save time and develop deeper flavors.

Storage and Reheating Advice for Veggie Pies

• Store leftover pie in an airtight container for up to 3-4 days in the refrigerator. Wrap tightly with plastic wrap or transfer to a sealed container to maintain freshness.
• Slice the pie into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months for later enjoyment.
• Preheat oven to 350F and place slices on a baking sheet. Warm for 10-15 minutes until heated through, covering with foil to prevent over-browning.
• Heat individual slices for 30-45 seconds on medium power, checking to avoid overcooking. Let stand for a minute to distribute heat evenly.

Serving Pairings for This Savory Bake

• Refresh your palate with a bright, zesty white wine that cuts through the pie's richness and complements the sweet corn and zucchini flavors.
• Create a light, tangy side with arugula, cherry tomatoes, and lemon vinaigrette to balance the pie's creamy texture and provide a refreshing contrast.
• Add a protein-packed companion that echoes the pie's herbaceous notes and provides a hearty protein element to the vegetable-based dish.
• Offer a cool, smooth soup that enhances the pie's summer vegetable profile and provides a refreshing starter or side.

Pie Variations That Change It Up

• Gluten-Free Corn and Zucchini Pie: Replace wheat flour with almond flour or gluten-free all-purpose flour blend for a celiac-friendly version.
• Vegan Vegetable Quiche: Substitute eggs with silken tofu or chickpea flour mixture, use plant-based cheese alternatives like nutritional yeast or vegan cheese.
• Low-Carb Zucchini Frittata: Remove pie crust entirely, bake in a skillet for a lighter, keto-friendly option with reduced carbohydrate content.
• Mediterranean Herb Variation: Add crumbled feta cheese, swap herbs for oregano and basil, include chopped sun-dried tomatoes for a Greek-inspired flavor profile.

Corn & Zucchini Pie FAQ Guide

• Is this dish vegetarian?

Yes, the Sweet Corn and Zucchini Pie is completely vegetarian, using eggs, cheese, vegetables, and no meat ingredients.

• Can I use different types of cheese?

Absolutely! While the recipe calls for cheddar and Parmesan, you can substitute with other similar melting cheeses like Swiss, Gruyère, or monterey jack.

• How do I know when the pie is fully cooked?

The pie is done when it’s set in the center and golden brown on top. A knife inserted into the middle should come out clean, without any wet egg mixture.

• Can I prepare this dish ahead of time?

You can prepare the filling mixture in advance and store it in the refrigerator. When ready to bake, pour into the pie dish and bake fresh. The pie is also great reheated the next day.

Sweet Corn and Zucchini Pie Worth Repeating

• A versatile pie that transforms simple ingredients into a delightful meal in under an hour.
• Swap herbs or cheese types to match your pantry, making this recipe adaptable for spontaneous cooking moments.
• Sneaks zucchini and corn into a cheesy, crowd-pleasing dish that kids and adults will eagerly devour.
• Requires straightforward chopping and mixing, delivering a gourmet-style result with minimal kitchen effort.

Sweet Corn and Zucchini Pie Recipe

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4.6 from 27 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Creamy sweet corn and zucchini pie delivers a delightful slice of summer comfort. Golden layers of seasonal vegetables nestled in a flaky crust promise a satisfying meal that brings garden freshness to your table.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 2 cups zucchini, grated (about 1 medium)
• 1 cup fresh or frozen sweet corn kernels
• 1 small onion, finely chopped

Cheeses and Dairy:

• 3 large eggs
• ½ cup whole milk or half-and-half
• ¾ cup grated sharp cheddar cheese
• ¼ cup grated Parmesan cheese

Dry Ingredients and Seasonings:

• ⅓ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh basil or parsley

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Instructions

1. Warm the oven to a moderate temperature and coat a round baking vessel with a thin layer of cooking spray.
2. Sauté diced onions in heated olive oil until translucent and softened, developing a delicate caramelized essence.
3. Incorporate freshly grated zucchini into the skillet, allowing excess moisture to evaporate and concentrating the vegetable’s natural flavors.
4. Quickly fold sweet corn kernels into the vegetable mixture, enhancing the medley with a burst of golden sweetness, then transfer the blend to a cooling area.
5. Craft a luxurious custard base by whisking together farm-fresh eggs, creamy dairy, robust cheddar, aged Parmesan, and a delicate blend of seasonings and aromatic herbs.
6. Gently fold the sautéed vegetable mixture into the egg custard, ensuring a harmonious distribution of ingredients throughout the composition.
7. Transfer the vibrant filling into the prepared baking dish, creating a smooth, even surface that promises a delightful culinary experience.
8. Slide the pie into the preheated oven, allowing it to transform into a golden, set masterpiece with a perfectly crisp exterior.
9. Remove from the oven and permit the pie to rest briefly, allowing the ingredients to settle and intensify in flavor before serving.

Notes

• Drain zucchini thoroughly to prevent a watery pie by squeezing out excess moisture using a clean kitchen towel or cheesecloth before cooking.
• Experiment with different cheese combinations like Swiss or Gruyère for unique flavor profiles that complement the sweet corn and zucchini.
• Modify the recipe for gluten-free diets by substituting regular flour with almond flour or a gluten-free all-purpose blend without compromising texture.
• Boost protein content by adding cooked diced chicken or crispy bacon bits to the vegetable mixture for a heartier version of the pie.

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

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 1 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 0 g
• Protein: 7 g
• Cholesterol: 40 mg