Sweet Corn and Zucchini Pie Recipe
If there’s one summer recipe I find myself making again and again, it’s this Sweet Corn and Zucchini Pie. Imagine the tender crunch of garden-fresh zucchini and crisp, sweet corn all baked together with gooey cheeses and fragrant basil — a dish that shouts “summer” with every golden slice. It’s hearty enough for a main course, yet somehow light and incredibly moreish. Whether you’re looking for a way to use up an abundance of zucchini or searching for the perfect potluck centerpiece, this pie is always a crowd-pleaser.
Ingredients You’ll Need
What I love most about Sweet Corn and Zucchini Pie is how simple, familiar ingredients join forces to create something truly memorable. Each component brings a unique texture, flavor, or color — and when baked together, they deliver absolute magic.
- Unsalted butter: Melts down to give the onions a lovely, rich base and adds flavor throughout the pie.
- Small onion, finely chopped: Sautéing the onion mellows its sharpness and infuses each bite with a sweet, savory undertone.
- Zucchini, grated and squeezed dry: The star veggie adds tenderness and moisture but squeezing it keeps your pie delightfully firm.
- Sweet corn kernels (fresh or frozen): Pops of juicy sweetness and texture — use corn straight off the cob for extra freshness.
- All-purpose flour: Helps bind everything together and ensures the pie slices cleanly.
- Baking powder: Gives the pie a delicate lift, making it lighter and fluffier.
- Salt: Just enough to make all the flavors shine without overpowering the natural vegetables.
- Black pepper: A hint of pepper delivers warmth and rounds out the savory notes.
- Large eggs, beaten: The eggs set the pie and create that custardy, quiche-like texture we all love.
- Shredded cheddar cheese: Melts beautifully for that stretchy, cheesy goodness.
- Grated Parmesan cheese: Lends a salty, nutty depth that pairs beautifully with the sweet vegetables.
- Fresh basil, chopped: Adds brightness and a pop of color, making every forkful vibrant and aromatic.
How to Make Sweet Corn and Zucchini Pie
Step 1: Prep and Preheat
Begin by heating your oven to 350°F, then give your 9-inch pie dish a light greasing with butter or nonstick spray. A properly greased dish makes serving a breeze and ensures those beautiful golden edges stay intact.
Step 2: Sauté the Onions
Melt the unsalted butter in a medium skillet over medium heat, toss in the chopped onion, and let it cook for 4-5 minutes. The goal is to soften and sweeten the onion, coaxing out its natural sugars for a subtle background flavor in your Sweet Corn and Zucchini Pie.
Step 3: Combine the Vegetables and Dry Ingredients
In a large mixing bowl, add the grated, well-drained zucchini, sweet corn kernels, cooked onion, flour, baking powder, salt, and pepper. Make sure to squeeze out as much moisture as possible from the zucchini; this is the secret to a pie that’s sliceable and never soggy.
Step 4: Add the Eggs, Cheeses, and Basil
Pour in the beaten eggs, sprinkle over the shredded cheddar and grated Parmesan cheeses, then scatter in the chopped fresh basil. Stir well until you see a beautifully even mix, flecked with green and dotted with golden corn. This is where the pie starts to take shape!
Step 5: Assemble and Bake
Spoon the mixture into your prepared pie dish, smoothing the top with a spatula for an even layer that will brown perfectly. Slide it into the oven and bake for 35 to 40 minutes, or until the top is golden and the center is set. Let it cool for at least 5 to 10 minutes to allow the flavors to mingle and the pie to remain sturdy as you cut.
How to Serve Sweet Corn and Zucchini Pie
Garnishes
Dress up your Sweet Corn and Zucchini Pie with a sprinkle of extra chopped basil or parsley right before serving. For a touch of indulgence, try a light dusting of Parmesan or even a drizzle of good-quality olive oil. These little additions add both beauty and flavor.
Side Dishes
Pair your pie with a crisp green salad tossed with lemony vinaigrette for a balanced meal. Roasted tomatoes or a simple cucumber salad are also refreshing companions, playing off the sweetness of the corn and zucchini beautifully.
Creative Ways to Present
For a brunch spread, slice the pie into wedges and serve alongside a fruit platter or buttery scones. Or, cut it into squares for an easy-to-eat potluck dish — it’s surprisingly good at room temperature, making it the perfect picnic offering. Stack slices with alternating layers of tomato and fresh mozzarella for a sweet-savory twist on a summer caprese.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Sweet Corn and Zucchini Pie tightly with foil or transfer to an airtight container. It’ll keep well in the refrigerator for up to 3 days. Having a slice ready in the fridge for lunch feels like such a treat!
Freezing
If you want to save some pie for later, simply let it cool completely, then wrap individual slices or the whole pie in plastic wrap followed by foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
Warm slices in a 325°F oven for about 10 minutes, or until heated through and the cheese is melty again. Microwaving works in a pinch, but oven reheating will keep the edges a bit crisper and the inside beautifully moist.
FAQs
Can I use frozen zucchini for Sweet Corn and Zucchini Pie?
You can use frozen grated zucchini in a pinch! Just be sure to thaw it completely and squeeze out as much water as possible. Excess moisture can make the pie soggy, so really press it dry before mixing in.
Is it possible to make this pie gluten free?
Absolutely. Swap the all-purpose flour with your favorite 1:1 gluten-free baking blend. The texture remains deliciously tender, and no one will notice the difference.
What kind of cheese works best if I don’t have cheddar?
Feel free to experiment! Gruyère, Monterey Jack, or even a smoked gouda all complement the sweet vegetables nicely, adding their own unique flavor profiles to your Sweet Corn and Zucchini Pie.
Can I prepare Sweet Corn and Zucchini Pie ahead of time?
Yes, assemble the pie up to the baking step and refrigerate, covered, for up to 12 hours. Bake straight from the fridge; just tack on an extra 5 minutes to the baking time.
How do I keep the pie from becoming watery?
The key is to thoroughly squeeze moisture from your grated zucchini. Wrap it in a clean kitchen towel and really twist! Also, don’t skip letting the pie rest before slicing; this helps everything set beautifully.
Final Thoughts
There’s something endlessly inviting about slicing into a Sweet Corn and Zucchini Pie, with its golden top and summery aroma. Whether it’s a lazy brunch, a weeknight dinner, or a dish to share with friends, this pie never disappoints. I hope you’ll give it a try and let it become part of your warm-weather repertoire!
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Sweet Corn and Zucchini Pie Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Sweet Corn and Zucchini Pie is a delightful savory dish that combines the freshness of zucchini and sweet corn with gooey cheddar and Parmesan cheese, all baked into a golden pie. Perfect for a light summer meal or a tasty brunch option.
Ingredients
Ingredients:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cups zucchini, grated and squeezed dry
- 1 cup fresh or frozen sweet corn kernels
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs, beaten
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly grease a 9-inch pie dish.
- Saute onions: In a skillet, melt butter over medium heat. Cook chopped onion until softened, about 4-5 minutes. Remove from heat.
- Mix ingredients: In a large bowl, combine zucchini, sweet corn, cooked onion, flour, baking powder, salt, and pepper. Add beaten eggs, cheddar cheese, Parmesan cheese, and basil. Mix well.
- Bake: Pour mixture into pie dish. Bake for 35-40 minutes until golden brown and set.
- Serve: Let cool for 5-10 minutes before slicing and serving.
Notes
- Delicious warm or at room temperature.
- Serve with a simple green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 155mg
