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Zucchini and Corn Pie

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This Zucchini and Corn Pie is a fresh and flavorful summer dish made with tender zucchini, sweet corn, creamy cheese, and a light egg base. Perfect for brunch, lunch, or dinner, it’s a wholesome vegetarian recipe that can be served warm or chilled, making it great for meal prep or entertaining.

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

Instructions

  1. Preheat oven: Heat to 375°F (190°C) and lightly grease a pie dish.
  2. Cook vegetables: In a skillet, sauté onion in butter until soft. Add garlic, zucchini, and corn; cook until tender.
  3. Mix filling: In a large bowl, whisk eggs with salt, pepper, and most of the cheese. Stir in the cooked vegetables.
  4. Assemble pie: Pour mixture into pie dish, smooth the top, and sprinkle with remaining cheese.
  5. Bake: Bake for 30–35 minutes, until the center is set and the top is golden brown.
  6. Serve: Cool slightly before slicing. Top with fresh herbs, salsa, or sour cream if desired.

Notes

  • Add spinach, kale, or bell pepper for extra nutrition.
  • Use dairy-free cheese for a vegan-friendly version.
  • Bake in a pre-baked crust for a quiche-style pie.
  • Add smoked paprika or cayenne for extra flavor.
  • Store in the fridge for up to 4 days; freeze slices for up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/zucchini-and-corn-pie/