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Sweet Corn and Zucchini Pie

Sweet Corn and Zucchini Pie is a vibrant and flavorful dish that captures the essence of summer in every bite. This pie features a golden crust filled with fresh, sweet corn and tender zucchini, making it perfect for picnics, potlucks, or light dinners. Bursting with flavor and easy to prepare, it’s a delightful way to showcase seasonal vegetables. Serve it warm or at room temperature alongside your favorite salad or crusty bread for a complete meal.

  • Total Time: 55 minutes
  • Yield: Serves 8

Ingredients

Scale
  • 2 cups fresh sweet corn (or 1 can)
  • 2 medium zucchinis, grated
  • 1 pie crust (homemade or store-bought)
  • 3 large eggs
  • 1 cup whole milk
  • Cheese (optional: feta or cheddar)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a pie dish.
  2. In a bowl, mix grated zucchini and corn; remove excess moisture.
  3. In another bowl, whisk eggs and milk; season with salt, pepper, and herbs.
  4. Combine the vegetable mixture with the egg mixture; fold in cheese if using.
  5. Pour the filling into the prepared crust and spread evenly.
  6. Bake for 35-40 minutes until golden brown. Serve warm.

Notes

For added flavor, try incorporating herbs like thyme or spices such as paprika.
You can substitute zucchini with yellow squash or finely chopped bell peppers.
Leftover pie can be stored in an airtight container for up to three days.

  • Author: Jewel
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Vegetarian
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 80mg

Keywords: For added flavor, try incorporating herbs like thyme or spices such as paprika. You can substitute zucchini with yellow squash or finely chopped bell peppers. Leftover pie can be stored in an airtight container for up to three days.