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A skillet of fresh zucchini and corn pie.

Zucchini & Sweet Corn Pie

Servings 8 slices


  • 2 zucchini thinly sliced (about 4 cups)
  • 1 yellow squash thinly sliced
  • 2 ears sweet corn
  • 4 eggs beaten
  • 8 oz. mozzarella 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


  1. Preheat the oven to 375°

  2. Heat a large (oven-safe) skillet over medium-low heat. *If you're not using an oven-safe skillet, see adjustment on step 6.

  3. Melt the butter in the skillet, then add the zucchini and squash and let sauté.

  4. Cut the corn off the cob and add to the skillet. Sauté all together for 5-10 minutes while the veggies soften up.

  5. Add the spices and stir together.

  6. 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.*

  7. 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.

  8. Allow to cool 5-10 minutes before slicing.