Sweet Corn Zucchini Pie is the epitome of a delightful summer dish that embodies the essence of fresh vegetables harmoniously blended with creamy cheese and wholesome eggs. This crustless pie is not just a treat to the eyes with its golden topping, but it also offers a burst of textures — from the soft, juicy corn kernels to the tender slices of zucchini and the umami-rich mushrooms. It’s the kind of dish that can be served at brunch, enjoyed as a main course, or even as a savory side dish. What’s most appealing about this recipe is its simplicity; it requires minimal preparation and is brimming with flavors that capture the freshness of summer produce.
The Sweet Corn Zucchini Pie stands out not just for its taste but for its health benefits as well. It’s a vegetarian-friendly recipe, making it a fantastic choice for those looking to indulge in something nutritious without the overwhelm of meat-based ingredients. Moreover, with the use of cheese and eggs, you get an excellent dose of protein, making this dish not only indulgent but also wholesome. This recipe is a winner for entertaining guests or having a peaceful family dinner, promising a heartwarming, satiating meal.
Why You’ll Love This Sweet Corn Zucchini Pie
- Simple Ingredients: Only a handful of kitchen staples are needed.
- Quick Preparation: From start to finish in just under an hour.
- Vegetarian Delight: Nutritious without compromising flavor.
- Seasonal but Versatile: Perfect for summer yet adaptable to other seasons.
Preparation Phase & Tools to Use
Before diving into the cooking of this Sweet Corn Zucchini Pie, it’s important to have your kitchen space organized for smooth preparation. Start by ensuring your oven is preheated to 375°F as this will save you time later. Gather your ingredients so that they are within arm’s reach, including a chopping board for slicing the zucchini and dicing the onion. A sharp chef’s knife is recommended for these tasks to ensure precision and ease.
You will need a deep skillet for sautéing the vegetables, which plays a crucial role in melding the flavors. Use a sturdy, heat-resistant spatula to stir and combine ingredients effectively. For the actual baking, a 9-inch pie pan is essential; lining it with parchment paper or lightly greasing it ensures that your pie doesn’t stick post-baking. Equip yourself with greased foil to keep the top of your pie from over-browning during baking.
Ingredients
- 4 Tbsp butter
- 1/2 yellow onion, diced
- 2 ears sweet corn, kernels sliced off
- 2 large zucchini, very thinly sliced (≈4 cups)
- 8 oz sliced mushrooms
- 1 Tbsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 12 oz shredded cheese (mozzarella + Swiss)
- 4 eggs, beaten
Instructions
Step 1: Sauté the Vegetables
Begin by preheating your oven to 375°F. In a deep skillet over medium-high heat, melt the butter and introduce the diced onion. Allow it to simmer until translucent, then add the zucchini slices and mushrooms. As these cook, slice the sweet corn kernels directly from the cobs and introduce them to the skillet. Stir the mixture consistently to ensure even cooking, continuing until the vegetables are tender—this should take around 5-10 minutes.
Step 2: Mix Ingredients Together
Once the veggies are soft, remove the skillet from heat. Stir in the dried basil, oregano, and salt to enhance the flavors. Gradually fold in the shredded mozzarella and Swiss cheeses followed by the beaten eggs, ensuring everything is well combined and the cheese is beginning to melt into the mixture.
Step 3: Transfer and Bake
Prepare a 9-inch pie pan by greasing it lightly or lining it with parchment paper. Pour in the sautéed vegetable mixture, smoothing the top. Neatly arrange some of the zucchini slices on top for an attractive presentation. Cover the pie with greased foil and bake it for 20 minutes. Remove the foil and continue baking for an additional 5 minutes to allow the top to attain a beautiful golden-brown finish. Let the pie rest for 10-15 minutes before slicing into 6-8 portions.
Variations
- Protein: Add cooked, crumbled sausage or bacon for a meaty twist.
- Vegetables: Throw in some bell peppers or spinach for varied textures.
- Spices: For a spicy kick, incorporate red pepper flakes or cayenne.
Cooking Notes
- The zucchini can be salted and patted dry before cooking to remove excess moisture.
- If you prefer a softer onion texture, sauté the onion for a longer time before adding other vegetables.
Serving Suggestions
- Pair this pie with a crisp, green salad for a light meal.
- Serve as an accompaniment to grilled chicken or fish.
Tips
- For easier slicing, allow the pie to cool slightly before cutting.
- Doubling the recipe is as simple as adjusting the ingredients and using a larger baking dish.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus 10–15 min rest)
Nutritional Information
- Calories: Information to be calculated per slice
- Protein: Information to be calculated per slice
- Sodium: Information to be calculated per slice
FAQs
Can I prepare this pie ahead of time?
Yes, you can prepare the mixture and keep it in the fridge for up to a day before baking. Ensure to bring it to room temperature before popping it into the oven.
What cheese substitutes work well?
You can use other cheeses such as cheddar or gouda for a different flavor profile while maintaining the creaminess.
Is this pie suitable for freezing?
Yes, once baked and cooled, wrap the pie tightly and freeze for up to a month. Thaw in the refrigerator before reheating in the oven.
How do I ensure the pie firms up?
Ensuring the vegetables are well-cooked and the mixture is not too liquid before baking helps in achieving a firm texture.
Conclusion
The Sweet Corn Zucchini Pie is a delightful recipe that effortlessly combines ease, flavor, and versatility. It’s an incredible way to make the most of summer’s bounty, offering a dish that’s both comforting and nutritious. As you prepare this pie, consider experimenting with variations to suit your personal taste. Share your experiences and tweaks in the comments, and don’t forget to serve it at your next gathering to impress your guests. Whether prepared for brunch, as a main dish, or a side, this pie is sure to be a hit!
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Sweet Corn Zucchini Pie
- Total Time: 40 minutes (plus 10–15 min rest)
- Yield: 6-8 servings 1x
Description
The Sweet Corn Zucchini Pie is a delightful recipe that effortlessly combines ease, flavor, and versatility.
Ingredients
- 4 Tbsp butter
- 1/2 yellow onion, diced
- 2 ears sweet corn, kernels sliced off
- 2 large zucchini, very thinly sliced (≈4 cups)
- 8 oz sliced mushrooms
- 1 Tbsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 12 oz shredded cheese (mozzarella + Swiss)
- 4 eggs, beaten
Instructions
- Begin by preheating your oven to 375°F. In a deep skillet over medium-high heat, melt the butter and introduce the diced onion. Allow it to simmer until translucent, then add the zucchini slices and mushrooms. As these cook, slice the sweet corn kernels directly from the cobs and introduce them to the skillet. Stir the mixture consistently to ensure even cooking, continuing until the vegetables are tender—this should take around 5-10 minutes.
- Once the veggies are soft, remove the skillet from heat. Stir in the dried basil, oregano, and salt to enhance the flavors. Gradually fold in the shredded mozzarella and Swiss cheeses followed by the beaten eggs, ensuring everything is well combined and the cheese is beginning to melt into the mixture.
- Prepare a 9-inch pie pan by greasing it lightly or lining it with parchment paper. Pour in the sautéed vegetable mixture, smoothing the top. Neatly arrange some of the zucchini slices on top for an attractive presentation. Cover the pie with greased foil and bake it for 20 minutes. Remove the foil and continue baking for an additional 5 minutes to allow the top to attain a beautiful golden-brown finish. Let the pie rest for 10-15 minutes before slicing into 6-8 portions.
Notes
Ensure the vegetables are well-cooked and the mixture is not too liquid before baking helps in achieving a firm texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
Nutrition
- Calories: Information to be calculated per slice
- Sodium: Information to be calculated per slice
- Protein: Information to be calculated per slice