A cheesy, veggie-packed dish that’s perfect for brunch or a light dinner—no crust needed!

Why You’ll Love This Recipe

• Crustless and easy: No pastry skills required—just mix, bake, and enjoy.

• Loaded with vegetables: Zucchini, corn, and mushrooms make it hearty and wholesome.

• Perfect for any meal: Serve it warm or cold, for brunch, lunch, or dinner.

• Customizable: Easy to swap in other vegetables or cheeses you have on hand.

Ingredients

• 4 tbsp butter

• ½ cup yellow onion, diced

• 2 ears sweet corn, kernels sliced off

• 2 large zucchini, thinly sliced (about 4 cups)

• 8 oz sliced mushrooms

• 1 tbsp dried basil

• 1 tsp dried oregano

• ½ tsp salt

• 12 oz shredded cheese (Mozzarella and Swiss blend recommended)

• 4 large eggs, beaten

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings

Step 1: Prepare the Dish

Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or baking pan with nonstick spray or a bit of butter.

Step 2: Sauté the Vegetables

In a large skillet over medium heat, melt the butter. Add the diced onion and cook for about 3 minutes, until translucent.

Add the sliced mushrooms and cook for another 3–4 minutes, stirring occasionally, until softened and browned.

Then stir in the corn kernels, zucchini, dried basil, oregano, and salt. Cook for 6–8 minutes, allowing the vegetables to become tender and for any excess liquid to evaporate. Remove from heat and let the mixture cool slightly.

Step 3: Mix the Filling

In a large mixing bowl, whisk together the beaten eggs and shredded cheese. Fold in the cooled vegetable mixture and stir until fully combined.

Step 4: Bake

Pour the mixture into the prepared pie dish and spread it evenly. Bake for 30–35 minutes, or until the center is set and the top is golden brown.

Step 5: Cool and Serve

Allow the pie to cool for about 10 minutes before slicing. Serve warm or at room temperature.

Tips & Variations

• Add protein: Stir in cooked bacon, diced ham, or rotisserie chicken for a heartier version.

• Make it spicy: Add a pinch of red pepper flakes or chopped jalapeños to the veggie mix.

• Cheese swaps: Use cheddar, feta, or Monterey Jack if you don’t have Mozzarella or Swiss.

• Use frozen corn: Thawed frozen corn works great if fresh isn’t available.

Serving Suggestions

• Serve with a side salad and crusty bread for a light dinner.

• Pair with fresh fruit and coffee for an easy brunch.

• It also packs well for lunch the next day—hot or cold.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Reheat: Warm slices in the microwave or a 350°F oven for 10–12 minutes.

• Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw overnight before reheating.

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can prep the pie in advance and refrigerate it overnight before baking. You may need to add a few extra minutes to the bake time.

What if I don’t have fresh corn?

Canned (drained) or frozen corn (thawed) are excellent substitutes.

Can I make this dairy-free?

Use dairy-free cheese and substitute oil for butter, though results may vary slightly in texture.

Final Thoughts

This Sweet Corn and Zucchini Pie is a true summer favorite, celebrating fresh produce in the most comforting way. Whether you’re feeding guests for brunch or meal-prepping for the week, this crustless pie delivers big flavor with minimal effort.