During the hot summer months, I tend to have an abundance of zucchini and corn around my kitchen. It goes on sale at the grocery store, or I bring some home from my dad’s farm. Before long, there’s more than I know what to do with it. Zucchini bread is good, but I can only eat so much of it. Fresh corn on the cob is great slathered in butter and sprinkled with salt, too. After a while, my family wants something different, though. Zucchini and Sweet Corn Pie is the perfect answer for that.
There are many variations to a classic zucchini pie. Some include tomato, some add onions or shallots. Many use cheese. My version features two other veggies of the season: sweet corn and yellow squash.
Here’s how I make Zucchini and Sweet Corn Pie.
Just like many great things, this recipe starts out with melting butter in a skillet. If you have an oven-safe skillet, now is the time to use it. If you don’t have one, you can still make this recipe! I’ve included notes in the recipe below to make adjustments. In case you’re in the market for an oven-safe skillet, you can find a similar one here and here.
Slice up the zucchini thinly. It needs to be a little thinner than sliced pickles from a jar, but not so thin you could read a newspaper through it. Squash goes in the skillet with the zucchini while you cut the corn off the cob. Sauté all the veggies together, then add the spices and salt.
Remove your skillet from the heat before adding a few beaten eggs and shredded cheese. At this point, if you’re not using an oven-safe skillet, you can pour everything into a greased pie dish. Place your skillet in a 375 degree oven for about 20 minutes until everything cooks through. Be sure to let everything cool a few minutes to allow it to set before slicing into it.
I usually eat this Zucchini and Sweet Corn Pie at lunch, but it makes a delicious light dinner alongside a salad. The perfect summertime supper!
Zucchini & Sweet Corn Pie
- 2 zucchini thinly sliced (about 4 cups)
- 1 yellow squash thinly sliced
- 2 ears sweet corn
- 4 eggs beaten
- 8 oz. mozzerella shredded
- 1 tsp. oregano
- ½ tsp. dried basil
- ½ tsp. dried thyme
- ¼ tsp. black pepper
- 1 tsp. salt
- ½ tsp. onion powder
- 4 tbsp. butter
Preheat the oven to 375°
Heat a large (oven-safe) skillet over medium-low heat. *If you're not using an oven-safe skillet, see adjustment on step 6.
Melt the butter in the skillet, then add the zucchini and squash and let sauté.
Cut the corn off the cob and add to the skillet. Sauté all together for 5-10 minutes while the veggies soften up.
Add the spices and stir together.
Remove the skillet from the heat, then stir in the cheese, followed by the eggs. *If you are not using an oven-safe skillet, add everything into a greased pie pan to cook in the oven.*
Place the skillet in the oven and cook for 20 minutes. If it starts to get brown, loosely lay aluminum foil over top until it is cooked through.
Allow to cool 5-10 minutes before slicing.