Cheesy Sweet Corn and Zucchini Pie
This savory vegetable pie is bursting with summer freshness! Featuring sweet corn, thinly sliced zucchini, mushrooms, and a gooey mix of Mozzarella and Swiss cheese, this zucchini pie is perfect for brunch, dinner, or potluck gatherings. It’s a low-carb, vegetarian-friendly comfort food you’ll crave all season long!
Ingredients:
4 tablespoons butter
½ yellow onion, finely diced
2 ears fresh sweet corn, kernels removed
2 large zucchini, very thinly sliced (about 4 cups)
8 ounces sliced mushrooms
1 tablespoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
12 ounces shredded cheese (Mozzarella + Swiss blend)
4 large eggs, beaten
Directions:
1. Preheat Oven
Set your oven to 375°F (190°C). Grease a 9-inch pie dish or oven-safe baking dish for the crustless pie base.
2. Sauté Fresh Vegetables
In a large skillet, melt butter over medium heat. Add diced onion and cook until soft (about 5 minutes). Stir in the sweet corn kernels, zucchini slices, and mushrooms. Cook for 8–10 minutes, until tender and any excess moisture evaporates.
3. Add Seasonings
Mix in dried basil, oregano, and salt. Remove the skillet from heat and allow to cool slightly.
4. Mix with Cheese and Eggs
In a large mixing bowl, combine the sautéed veggies with shredded cheese and beaten eggs. Stir until evenly combined.
5. Assemble the Pie
Pour the mixture into the prepared baking dish, smoothing out the top.
6. Bake
Place in the oven and bake for 30–35 minutes, or until golden brown on top and the center is fully set.
7. Cool & Serve
Let the pie rest for a few minutes before slicing. Serve warm or at room temperature. It’s a hearty, cheesy zucchini corn bake that works great for leftovers too!
Nutritional Info:
Prep Time: 15 mins
Cook Time: 30–35 mins
Total Time: ~50 mins
Servings: 8
Calories: ~300 per serving
Zucchini Pie, Sweet Corn Pie, Savory Vegetable Pie
