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Delicious! Cheesy and rich, but also quite light because of the veggies and no crust. On regular rotation in my house 🙂
Eliza
This Zucchini Pie Is A Summer Dream.
Hooooly pie. This sweet corn and zucchini pie has me wrapped around its cheesy, melty, vegetarian-ness. Like, eighty times wrapped around. We are basically one.
It all starts with the obvious: big fat green summer zucchini. NO EXPLANATION NEEDED says the whole zucchini-growing world. It’s the *queen* of summer produce.
My mom made a zucchini pie at the cabin this year and it blew my mind. It was a little different than my version because hers was baked in a crust. Wait for it: a flaky buttery omigosh croissant crust. It was utterly heaven-sent after a long day playing out in the sun and I won’t even tell you how many slices I had. //three//
My sister and I raved, kissed our mother’s feet, ate one more slice, and proceeded to have a 5 hour food conversation about how you could make variations by adding different kinds of crusts, including more types of vegetables, and baking into different shapes. Like, uhh, rectangles, cause creativity runs wild in my family. We became obsessed wi– okay okay fine I became obsessed with making all the meals of summer somehow circle back to a big, cheesy zucchini pie.
I hope you love it as much as we do!
Watch How To Make This Zucchini Pie
Yes, This “Pie” Has No Crust
This zucchini pie you’re seeing here does not include a crust. Before you kick me off the blog, I do have five main reasons.
- I am a mean food grinch.
- Just kidding.
- Easier.
- A wee bit healthier.
- It’s all about the filling anyways. I promise.
If you’re more of a crusty person HA-HA-HA there are lots of recipes for zucchini pie online with a layer of refrigerated croissant dough as the crust.
But if you’re okay without crust, join me for a slice of this here yummy yum.
Other Ingredients In This Pie
Okay, so we’ve got the zucchini and the fresh sweet corn. Summer produce is here to play!
I took the liberty of also adding a handful of buttery sauteed mushrooms – we like mushrooms in this foodspace, right? – and then I added a little or a lot Swiss or Mozzarella or Gouda like the cheese champ that I am, and voila.
Lastly, most importantly, are the eggs! This is what really holds the pie together with no crust in sight.
Sweet Corn and Zucchini Pie happens right up in your face, just like that.
Meatless Monday? I’m all over it when it involves mushrooms, sweet corn, and zucchini baked into a cheesy crustless pie.
Sweet Corn and Zucchini Pie
- Total Time: 1 hour
- Yield: 6–8 (nutrition is for 8) 1x
Description
This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it’s the perfect way to enjoy summer produce!
Ingredients
- 4 tablespoons butter
- half of a yellow onion, diced
- 2 ears sweet corn
- 2 large zucchini, sliced very thinly (about 4 cups)
- 8 ounces sliced mushrooms
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 12 ounces shredded cheese (I used both Mozzarella and Swiss)
- 4 eggs, beaten
Instructions
- Preheat: Preheat the oven to 375 degrees.
- Sauté Veggies: 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.
- Assemble in Pan: Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Line 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.
- Bake: 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.
Equipment
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Buy Now → Notes
It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. Also, there was a little extra watery-ness (about 2 tablespoons) in the bottom of my pan when I sliced it, but the pieces held together perfectly so NBD. I think the moisture could be prevented by just being a little more patient before cutting. I sprinkled mine with fresh herbs (parsley and cilantro) like I always do on everything. Basil would also be yummy.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Bake
- Cuisine: American
Keywords: corn and zucchini pie, zucchini pie, summer zucchini corn pie
Frequently Asked Questions For This Zucchini Pie
As this recipe is written, it does not include a crust so I cannot say for sure that you can add a crust without issue! Instead, I’d find another zucchini pie recipe that uses a crust for it. 🙂
No, it is not necessary!
I typically use mozzarella and Swiss cheese. Something like gouda would be amazing as well!
Yes! You should be able to sub in 1 1/2 cups of corn to account for the two cobs.
You could! I think cooked crumbled Italian sausage would be delicious in this. It will mean that it won’t all fit in the pan, so I would either reduce the amount of veggies to compensate or use a bigger pan!
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One More Thing!
This recipe is part of our collection of easy zucchini recipes. Check it out!
My husband and I really enjoyed this recipe. I will make it again, for sure. We did not miss a crust at all! I like that it uses 4 cups of zucchini as the garden is overflowing with it right now. The corn adds a delicious, sweet crunch. Don’t leave it out. In cooking the veggies, I cooked them well beyond the soft stage and made sure most of the liquid was gone before mixing in the rest of the ingredients. The pie was not watery at all. Next time I make it, I may add some poblano peppers or sausage. Thank you for this great recipe!
We don’t like zucchini, so I made this with yellow summer squash. It was delicious. We are also glad it is crustless since we don’t eat flour.
Thanks for the recipe.
So good! Added 2 small cloves of garlic with the onion and used Swiss cheese. Will make again and use fresh basil.
Looking forward to serving this at a brunch, thank you!
Made this tonight….we added more seasoning/spices, added a tablespoon of Dijon mustard and Gouda (highly recommend). Unfortunately, it came out very watery, even after 30 mins. Watch the cook time. Once fully cooked, it was really good. Would definitely recommend.
Also, the recipe says to “Arrange the top so the zucchini slices lay flat and look nice”, but you would need to pull them out of the mixture in order to do that. I think this is missing in the instructions. We just cut additional zucchini and layered it on top.
I first made this for a Friendsgiving in 2014, it received rave reviews and quickly became a summer favorite of mine as I spent the next many years working on farms across New England and made the most of beautiful, abundant summer produce in this recipe often. My farm days are over now, but this recipe remains. There is something about this combo (and lots of cheese) that’s absolutely addicting!!! Thanks for this recipe and all the fond memories I now associate with it 🙂
So good! It came together so quickly and tastes amazing’
I have a Pinterest board called “Best Make Again!” where I keep the best of the best recipies. This is in there and I’ve made it several times. So easy for summer guests with fruit and bread.
This was super easy and delicious! My guests loved it too and asked for the recipe. I omitted the mushrooms and used Tex Mex shredded cheese.
Delicious!!
I will make it again. My whole family liked it.
I bought some corn and zucchini from the farmer’s market, so decided to make this sweet corn and zucchini pie and it was delicious!! It completely surprises me how tasty and flavorful it was with just a little bit of herbs and salt, but it was! Just the natural flavors of all the ingredients was enough. Mmmm
Looks amazing. Can it be “make ahead?” (Bake then flash freeze to take on vacation with me…thoughts?)
Yes, definitely! And you can rewarm in a 275 degree oven after thawing, if you’d like to warm it up a bit.
This was delicious! I will make this again. I love the fresh summer flavors. I was lucky enough to have fresh oyster mushrooms to use. I did not miss the crust. I added a little Califa plant based creamer to my eggs to give the pie extra creaminess and more custard consitancy.
Really, really delicious! I broiled the top for a couple of minutes and let it set for 20 minutes. Perfect!
My husband and I loved this. I added 1/2 cup ricotta because I wasn’t sure it would be filling enough for him. I’ll definitely make it again!
This recipe is amazing! I’ve been renting to make it all summer and finally did. Was way quicker to put together than I expected. Need to make it again before zucchini and corn are gone this year!
I rarely leave reviews unless it is outstanding and this was outstanding!! What a beautiful combo of ingredients baked to perfection. I used several small zucchini from my garden, finely grated Swiss and cheddar cheeses. I sprayed my baking dish, put half the sautéed ingredients in, then half the cheese , the rest of the ingredients topped with the rest of the cheese. Poured the beaten eggs over the top then baked as instructed. I did not miss the crust at all. Again, it was outstanding!!
This was delicious! I used a can of whole kernel corn instead of fresh corn because it’s what I had on hand. I will be making this again and again.
Loving this! I’ve been pulling at least 10 pounds of zucchini per week out of my garden recently and have been completely overwhelmed by it. Definitely making this multiple times this summer, it’s sooooo yum! Used 8 ounces of cheese and a full can of corn since my sweet corn is not quite ready for picking yet.
Wow now i know why everyone raved about this. The only pain is trying yo read current reviews. The reviews from 2014 show up first and not many people actually made the recipe until you read newer reviews. . But I am here to tell you it’s amazing. Def drain the veggies in a colander before adding cheese etc. has so flavor.
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This was delicious!! I cooked it a little longer with the foil off.. it was sooo good! Perfect for keto! Highly recommended!!
I made this tonight and it’s a hit with the family! I made a couple tweaks in the original recipe (because that’s how I am..). I added 1 fresh poblanos Chile, diced (on the bottom) and 1 shredded chicken breast on top of the chilies. Yummy!!
Why is your comment section oldest to newest? I had to keep adding more comments until I got past 703 comments and reached yesterday’s at the very bottom…and after all that, my question hadn’t been answered! But there was an answer to someone else right after my question. ???
Can I use can corn? If so, how much?
Yes! 1 1/2 cups should work great!
I have one question about this incredible-looking dish that I can’t wait to try because corn and zucchini are my two fave veggies: Does the zucchini get mushy after being sauteed and then cooked for 25 minutes? I can understand the onions and mushrooms, but the zucchini too? Thanks.