Sweet Corn and Zucchini Pie

Brenda Andrews


Love, love and so does my family. My family has loved this since the first time I made it. The mild cheese is a great addition to the vegetables and is lovely paired with any meat dish you can think of.

☆☆☆☆☆ 0 votes
15 Min
20 Min


4 Tbsp
1 can(s)
yellow onion, diced
2 large
ears of sweet corn ( i have used a 14 oz can of sweet corn drained)
2 large
zucchini, sliced thinly ( about 4 cups)
8 oz
canned mushrooms, drained
1 Tbsp
dried basil
1 Tbsp
dried oregano
1/2 tsp
12 oz
shredded cheese ( i used both mozzarella and swiss )
3 large
eggs, beaten


1Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
2Add the basil, oregano, and salt. Stir once to combine. Add the cheese and the beaten egg.
3Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #zucchini, #vegetables