Sweet Corn Zucchini Pie

This crustless savory pie celebrates the best flavors of summer with sweet corn and tender zucchini nestled in a light, cheesy base. I developed this recipe during a particularly abundant garden harvest when I needed creative ways to use our overflowing produce.

The first time I made this pie for my family during a lazy Sunday brunch, it disappeared within minutes. Now it's in regular rotation throughout summer and early fall when zucchini and corn are at their sweetest.

Ingredients

• Olive oil: Provides a flavorful base for sautéing the vegetables choose a good quality extra virgin for best results
• Onion: Adds aromatic depth and sweetness when properly caramelized
• Zucchini: Forms the heart of this dish look for firm medium sized ones with glossy skin
• Sweet corn kernels: Bring bursts of juicy sweetness fresh from the cob is best but frozen works wonderfully too
• Eggs: Create the custard that binds everything together use free range for richer flavor and color
• Milk or half and half: Adds creaminess without heaviness whole milk offers the best texture
• Sharp cheddar cheese: Provides savory depth and golden brown edges use freshly grated for best melting
• Parmesan cheese: Contributes umami and a subtle saltiness opt for real Parmigiano Reggiano if possible
• All purpose flour: Helps create structure without making the pie heavy
• Baking powder: Gives a slight lift to the final texture
• Fresh herbs: Like basil or parsley brighten the entire dish with seasonal flavor

Step-by-Step Instructions

Prepare the baking dish:

Lightly grease a 9 inch pie dish with olive oil or butter making sure to cover all surfaces to prevent sticking. Preheat your oven to 375°F so it reaches the proper temperature while you prepare the filling.

Sauté the vegetables:

Heat olive oil in a skillet over medium heat until shimmering but not smoking. Add chopped onion and cook for 3 to 4 minutes stirring occasionally until they become translucent and just begin to turn golden. Add the grated zucchini and cook for another 3 to 5 minutes until most of the moisture evaporates. This step is crucial as removing excess moisture prevents a soggy pie. When the zucchini has softened stir in the corn kernels and cook just 1 minute more to warm them through.

Mix the batter:

In a large bowl whisk the eggs until well beaten and slightly frothy. Add the milk sharp cheddar and Parmesan cheese continuing to whisk until combined. Sprinkle in the flour baking powder salt and pepper mixing until smooth with no lumps. Fold in the chopped fresh herbs distributing them evenly throughout the batter.

Combine and bake:

Gently fold the slightly cooled vegetable mixture into the egg mixture using a spatula to ensure everything is evenly distributed. Pour this combined batter into your prepared pie dish smoothing the top with your spatula. Place in the preheated oven on the middle rack and bake for 35 to 40 minutes. The pie is done when the center is set and the top becomes beautifully golden brown.

Rest before serving:

Allow the pie to rest for at least 10 minutes before slicing. This important step lets the custard set fully and makes for cleaner slices. The pie can be served warm or at room temperature making it perfect for both immediate enjoyment and make ahead meals.

My absolute favorite moment with this recipe is when the pie emerges from the oven with its golden top and the kitchen fills with the aroma of savory vegetables and herbs. The way the sweet corn kernels burst in your mouth alongside the tender zucchini creates a texture and flavor combination that reminds me of summers at my grandmother's farm kitchen.

Make It Your Own

This versatile pie welcomes customization based on what you have available. Try adding diced bell peppers for color and sweetness, or fold in crumbled feta instead of Parmesan for a Mediterranean twist. During tomato season, I sometimes layer thin slices on top for the last 15 minutes of baking. The recipe also works beautifully with yellow summer squash or patty pans if zucchini isn't available.

Storage and Reheating

This zucchini pie keeps beautifully in the refrigerator for up to 3 days in an airtight container. For best results when reheating, place slices in a 325°F oven for about 10 minutes rather than using the microwave, which can make the texture soggy. Individual slices make excellent packed lunches and taste delicious even at room temperature. The pie can also be frozen after baking and cooling completely, simply wrap tightly and freeze for up to 2 months.

Perfect Pairings

During summer, I love serving this pie with a simple arugula salad dressed with lemon vinaigrette for a complete meal that doesn't require turning on additional burners. For heartier appetites, it pairs wonderfully with grilled chicken or a cup of chilled gazpacho. In cooler months, serve alongside a bowl of roasted tomato soup for a comforting meal that brings summer memories to your table.

Frequently Asked Questions

→ Can I substitute yellow squash for zucchini?

Yes, you can use yellow squash instead of zucchini, or even a mix of both, for a similar flavor and texture.

→ Can I make this dish ahead of time?

Absolutely! You can bake it ahead of time and serve it warm, at room temperature, or slightly reheated.

→ What cheese works best for this pie?

Sharp cheddar and Parmesan work beautifully in this dish. However, feel free to experiment with other cheeses like feta or Gruyère.

→ Can I add other vegetables to the mix?

Yes, you can incorporate other vegetables, such as grated carrots or bell peppers, keeping the same balance of ingredients to maintain the texture.

→ What pairs well with this pie?

This dish pairs well with a fresh green salad, crusty bread, or a light soup to round out the meal.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.