This Sweet Corn Zucchini Pie is a cheesy, veggie-packed dish perfect for brunch, lunch, or a light dinner. Tender zucchini, sweet corn, and savory mushrooms come together in a golden, flavorful pie!

Why You’ll Love This Recipe

• Veggie-Packed: Loaded with zucchini, sweet corn, and mushrooms.

• Cheesy & Savory: Melted cheese adds a rich, comforting flavor.

• Quick & Easy: Ready in under an hour for a hassle-free meal.

• Versatile: Serve for brunch, lunch, or a light dinner.

Ingredients

• 4 tablespoons butter

• 1/2 cup yellow onion, diced

• 2 ears sweet corn, kernels sliced off

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

• 8 ounces sliced mushrooms

• 1 tablespoon dried basil

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

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

• 4 large eggs, beaten

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Servings: 4 | Calories: ~400 kcal per serving

Directions

Step 1: Preheat Oven

Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.

Step 2: Sauté Onions

Melt butter in a skillet over medium heat, add diced onion, and sauté 3 minutes until translucent.

Step 3: Cook Mushrooms

Add sliced mushrooms and cook 3–4 minutes until softened and lightly browned.

Step 4: Add Corn & Zucchini

Stir in sweet corn and zucchini. Season with dried basil, oregano, and salt. Cook 6–8 minutes until tender and excess liquid evaporates.

Step 5: Cool Vegetables

Remove from heat and let vegetables cool slightly.

Step 6: Combine with Cheese & Eggs

In a bowl, whisk eggs and shredded cheese together, then stir in the cooked vegetables.

Step 7: Bake Pie

Pour mixture into the prepared pie dish and spread evenly. Bake 30–35 minutes until set and lightly golden.

Step 8: Serve

Let cool 10 minutes before slicing and serving.

Tips & Variations

• Add Protein: Include cooked bacon, ham, or shredded chicken for extra heartiness.

• Cheese Options: Swap in cheddar, Gruyère, or a blend for a different flavor.

• Veggie Variations: Try adding bell peppers or spinach for extra color and nutrients.

• Make Ahead: Prepare the vegetable mixture ahead of time and store in the fridge until ready to bake.

Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat individual slices in a skillet or oven at 350°F for 5–7 minutes until warmed through.

Frequently Asked Questions

Can I use frozen corn instead of fresh?

Yes, just thaw and drain any excess liquid before cooking.

Is this pie gluten-free?

Yes, this recipe contains no flour, making it naturally gluten-free.

Can I make it vegetarian?

Absolutely — it’s already vegetarian, but you can add plant-based cheese if desired.

Can I bake it in a different dish size?

Yes, a slightly smaller or larger dish works; adjust baking time as needed.

Final Thoughts

Sweet Corn Zucchini Pie is a simple, flavorful, and cheesy way to enjoy fresh vegetables. Perfect for any meal of the day, it’s satisfying, wholesome, and a family favorite!