Name: Zucchini and Corn Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 medium fresh zucchini, thinly sliced; 1 cup fresh corn kernels (or frozen, no thawing needed); 4 large eggs; 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix); 2 tbsp butter (or olive oil for dairy-free); 1 small onion, diced; 2 garlic cloves, minced; Salt and pepper, to taste; Optional: 1 cup chopped spinach or bell pepper; Optional toppings: salsa, sour cream, fresh herbs

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This Zucchini and Corn Pie is my kind of summer comfort food—light yet satisfying, filled with fresh seasonal vegetables, creamy cheese, and a tender egg base. Every bite is a mix of sweet corn bursts, savory zucchini, and rich, cheesy goodness. It’s perfect for brunch, lunch, or dinner, and it works just as well served warm from the oven as it does chilled straight from the fridge the next day.

Why You’ll Love This Recipe

I love how this pie makes the most of summer produce while still being hearty enough to stand on its own. The eggs and cheese add plenty of protein, so it’s naturally vegetarian but still filling. It’s an easy way to use up garden zucchini, and my kids always have fun helping with slicing, mixing, and sprinkling cheese on top. The corn adds pops of sweetness that make it truly irresistible. Zucchini and Corn Pie

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh zucchini, thinly sliced
Fresh corn kernels (or frozen, no thawing needed)
Eggs
Cheese (cheddar, mozzarella, or a mix)
Butter (or olive oil for dairy-free)
Onion, diced
Garlic, minced
Salt and pepper
Optional: spinach or bell pepper for extra veggies
Optional toppings: salsa, sour cream, fresh herbs

Directions

Preheat and prep
I preheat my oven to 375°F (190°C) and lightly grease a pie dish.
Cook the vegetables
In a skillet, I sauté onion in butter until soft. I add garlic, zucchini, and corn, cooking just until tender.
Mix the filling
In a large bowl, I whisk eggs with salt, pepper, and most of the cheese. I stir in the cooked vegetable mixture.
Assemble
I pour the filling into the prepared dish, smoothing the top, and sprinkle with the remaining cheese.
Bake
I bake for 30–35 minutes, until the center is set and the top is golden brown.
Serve
I let it cool for a few minutes before slicing, then top with fresh herbs or a dollop of salsa or sour cream if I like.

Servings and timing

Serves 6 as a main or 8 as a side.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Add spinach, kale, or bell pepper for extra color and nutrition.
Swap the cheese for a plant-based version for a dairy-free pie.
Use a pre-baked crust for a more quiche-like result.
Add a pinch of smoked paprika or cayenne for a flavor kick.

storage/reheating

I store leftovers covered in an airtight container in the fridge for up to 4 days. I reheat slices in the microwave for about a minute or in a low oven to refresh the crust. It’s also delicious cold for breakfast or as a quick snack.

FAQs

Can I make this pie ahead of time?

Yes, I bake it a day in advance and store it covered in the fridge. I reheat slices just before serving.

Can I freeze zucchini and corn pie?

Yes, I wrap baked and cooled slices well and freeze for up to 2 months. I thaw overnight in the fridge before reheating.

Do I have to cook the vegetables before adding them?

Yes, sautéing removes excess moisture so the pie sets properly.

Can I use canned corn?

Yes, I drain it well before adding.

What cheese works best?

I like a mix of cheddar for flavor and mozzarella for meltiness, but any good melting cheese works.

Conclusion

This Zucchini and Corn Pie is a fresh, flavorful way to celebrate summer vegetables. I love how it’s simple to prepare, full of wholesome ingredients, and versatile enough for any meal of the day. Whether I serve it warm for brunch or cold for a quick weekday lunch, it’s always a hit at my table.