Dive into this delightful Sweet Corn and Zucchini Pie, a perfect blend of fresh summer produce and rich, savory flavors. This pie stands out for its unique combination of sweet corn, tender zucchini, and a cheesy, herb-infused egg mixture that bakes to golden perfection. Perfect for any meal of the day, it’s a dish that’s bound to become a favorite in your home.
In our household, this Sweet Corn and Zucchini Pie has earned a special place on the dinner table. The first time I made it, my husband couldn’t stop raving about the medley of flavors, and it quickly became a requested dish. Whether it’s a lazy Sunday brunch or a weekday dinner, this pie brings smiles and satisfied appetites every time. Even our picky little ones look forward to this pie, often asking for seconds! It’s heartwarming to see everyone enjoy a meal together, especially one that’s become such a beloved staple in our family.
Why This Sweet Corn and Zucchini Pie?
- Fresh Ingredients: Utilizing fresh sweet corn and zucchini makes a significant difference in taste and texture.
- Herbaceous Notes: The dried basil and oregano infuse the pie with delightful aromatic flavors.
- Cheese Blend: Combining Mozzarella and Swiss cheeses creates a creamy, rich filling.
Versatility:
- Meal Flexibility: This pie is perfect for breakfast, lunch, or dinner, and can be served hot or cold.
- Vegetarian Delight: A satisfying meatless option that even non-vegetarians will love.
Easy Preparation:
- Simple Steps: Straightforward instructions make this recipe accessible for cooks of all levels.
- One-Pan Wonder: Minimal cleanup with the entire filling prepared in one skillet.
Ingredients:
- 57g (4 tbsp) butter
- 1/2 yellow onion, diced
- Kernels from 2 ears of sweet corn
- 2 large zucchini, thinly sliced (about 4 cups / 600g)
- 8 ounces (227g) sliced mushrooms
- 1 tbsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 12 ounces (340g) shredded cheese (Mozzarella and Swiss blend)
- 4 eggs, beaten
- Preheat and Prep: Preheat your oven to 375°F (190°C). In a large, deep skillet, melt the butter over medium-high heat.
- Saute the Veggies: Add the diced onions, sliced zucchini, and mushrooms to the skillet. Saute for 5-10 minutes until the vegetables are softened. While the veggies cook, cut the corn kernels off the cobs and add them to the skillet, continuing to saute for another few minutes.
- Mix the Filling: Remove the skillet from the heat and let the mixture cool slightly. Stir in the dried basil, oregano, salt, shredded cheese, and beaten eggs until well combined.
- Prepare the Pie Pan: Line a 9-inch (23 cm) pie pan with parchment paper or grease it well with nonstick spray. Pour the vegetable and cheese mixture into the pan, arranging the zucchini slices on top for a neat appearance. Sprinkle a bit of extra cheese over the top.
- Bake: Cover the pie with greased foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes until the top is golden brown.
- Cool and Serve: Allow the pie to stand for 10-15 minutes before cutting it into slices. Enjoy warm or at room temperature.
Notes:
- Substitutions: Feel free to swap out the zucchini with yellow squash or the mushrooms with bell peppers for a different flavor profile.
- Cheese Variations: Experiment with different cheeses like cheddar, feta, or Gruyere to suit your taste.
- Nutritional Info: This pie is a great source of protein and vegetables, making it a nutritious choice for any meal.
- Storage Tips: Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
