Sweet Corn Zucchini Pie

Sweet Corn Zucchini Pie is a cozy crowd-pleaser perfect for busy nights or weekend brunches. Combining crisp zucchini and sweet corn with golden mushrooms and gooey cheese, this savory pie comes together quickly and disappears just as fast.

The first time I made this pie was for a vegetarian potluck where it was the first dish gone Everyone was asking for the recipe before dessert was even served

Ingredients

• Butter: brings richness and encourages browning on the mushrooms Check that your butter smells fresh and sweet for best flavor
• Yellow onion: adds subtle sweetness and depth Look for a firm onion with dry papery skin
• Sweet corn: gives juicy pops of flavor Fresh ears are best but frozen works in a pinch
• Zucchini: provides moisture and hearty texture Select firm glossy zucchini with few blemishes
• Mushrooms: create umami richness You want mushrooms that are dry to the touch without any slimy spots
• Dried basil and oregano: give a summery herbal aroma Make sure you use fragrant dried herbs not faded ones
• Salt: ties everything together Use sea salt for a clean bright taste
• Shredded cheese: gives gooey goodness Mozzarella and Swiss melt smoothly but you can use a blend for even more flavor
• Eggs: bind the pie and create a custardy bite Choose the freshest eggs for a bright yellow color

Step-by-Step Instructions

Preheat and Prep:

Set oven to 375 F or 190 C and grease your pie dish well Too little butter on the dish and pieces may stick

Sauté the Aromatics:

Melt butter over medium heat in a large skillet Add diced onion and cook gently stirring for about three minutes until glossy and soft This builds a subtle base flavor

Cook the Mushrooms:

Add mushrooms to the skillet As they release moisture stir frequently and let them turn light golden brown in about three to four minutes

Add the Veggies and Herbs:

Tip in your sweet corn and thinly sliced zucchini Scatter dried basil oregano and salt over Everything should sizzle and steam Cook for six to eight minutes stirring now and then until the vegetables are tender and almost all liquid evaporates This helps stop the pie from getting soggy

Cool and Combine:

Remove the pan from heat so the mix can cool a little If you add it while steaming hot it could scramble the eggs

Mix Eggs and Cheese:

Beat eggs thoroughly in a large bowl Toss with shredded cheese making sure cheese is evenly coated

Bring It All Together:

Pour your cooked veggie mixture into the egg and cheese bowl Stir gently until just combined so you do not break up the vegetables too much

Bake the Pie:

Scrape everything into your prepared dish and smooth out the surface Bake for thirty to thirty five minutes until puffed and golden on top The center should feel set when pressed gently

Rest and Serve:

Let the pie cool for at least ten minutes before slicing This allows the filling to firm up and gives cleaner slices

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Cheese is my favorite part I have vivid memories of testing this recipe with my family everyone leaning over the oven grinning as the kitchen filled with the toasty scent of melting cheese

Storing Your Pie

After everyone has had their fill wrap up any leftover slices and store them in a covered container in the fridge They taste great for up to four days For best results reheat slices in the oven for a few minutes to keep the crust crisp You can even eat slices cold as a grab and go lunch

Ingredient Swaps

Feel free to experiment with the cheeses in this pie Sharp cheddar gouda or pepper jack all work well If you do not have fresh corn frozen kernels are just fine Spinach or bell pepper can be used alongside the zucchini for extra color and nutrients

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Serving Suggestions

This pie makes a lovely main with a crisp side salad or fruit platter It is equally at home next to soup during cooler months For brunch cut it into small squares and serve as finger food at gatherings A dollop of plain Greek yogurt or a sprinkle of fresh herbs really brightens things up

Pie’s Place in American Cooking

Vegetable pies like this draw on a long tradition of turning garden bounty into satisfying meals Summer pies in particular celebrate peak season produce and show how simple ingredients come together to make something memorable My family makes this every summer to mark when zucchini starts piling up

Frequently Asked Questions

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and drain excess moisture before adding to the skillet to avoid a soggy filling.

→ What cheeses pair best for this pie?

A blend of mozzarella and Swiss offers melty texture and nutty flavor. Other mild cheese choices like provolone or Monterey Jack also work.

→ Can this be made ahead?

Absolutely. Assemble and bake the pie, then cool and refrigerate. Reheat slices in the oven or microwave before serving.

→ How do I keep the crust from getting soggy?

Sauté the vegetables until liquid evaporates fully, and allow them to cool slightly before mixing with the eggs and cheese blend.

→ Is there a vegan version of this dish?

Try substituting dairy-free butter, vegan cheese, and a plant-based egg replacement to fit a vegan diet.