Sweet Corn and Zucchini Pie

Sweet Corn and Zucchini Pie is a savory, summer-inspired dish that’s packed with fresh vegetables, herbs, and cheese—all baked into a golden, satisfying pie. Perfect for brunch, lunch, or a light dinner, this crustless pie is easy to make, naturally gluten-free, and full of seasonal flavor. Whether you’re using up garden produce or planning a meatless meal, this veggie-packed pie hits all the right notes.

Why You’ll Love This Recipe

• A great way to use fresh zucchini and corn
• Light, healthy, and perfect for summer meals
• Easy to make—no crust required
• Ideal for brunch, meal prep, or a vegetarian dinner
• Can be served warm, room temperature, or cold

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh zucchini, grated
• Fresh or frozen corn kernels
• Eggs
• Milk or half-and-half
• All-purpose flour (or gluten-free flour blend)
• Baking powder
• Onion, finely chopped
• Garlic (optional)
• Cheddar cheese or feta cheese, shredded or crumbled
• Fresh herbs (basil, parsley, or thyme)
• Olive oil or butter
• Salt
• Black pepper

directions

1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish.
2. Grate zucchini and place it in a colander. Sprinkle with a little salt and let it sit for 10 minutes, then squeeze out as much liquid as possible.
3. In a skillet, heat olive oil and sauté chopped onion (and garlic if using) until soft and fragrant. Let cool slightly.
4. In a large bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper.
5. Stir in grated zucchini, corn, sautéed onions, cheese, and fresh herbs. Mix until well combined.
6. Pour mixture into the prepared pie dish and smooth the top.
7. Bake for 3540 minutes, or until golden and set in the center. A toothpick should come out clean.
8. Let cool slightly before slicing. Serve warm or at room temperature.

Servings and timing

This recipe serves about 6.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Variations

• Add protein: Stir in cooked bacon, ham, or sausage for a heartier version.
• Try other cheeses: Use goat cheese, mozzarella, or a mix of your favorites.
• Go crusted: Pour the filling into a par-baked pie crust for a quiche-style pie.
• Make it spicy: Add chopped jalapeños or red pepper flakes.
• Swap veggies: Add diced bell peppers, spinach, or grated carrots.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm slices in the microwave or in the oven at 300°F until heated through.
This pie also tastes great cold or at room temperature—ideal for lunchboxes or picnics.
Freezing is possible, though texture may change slightly. Wrap tightly and freeze for up to 2 months.

FAQs

Can I use frozen corn?

Yes, just thaw and drain it before mixing into the pie.

How do I keep the pie from being watery?

Make sure to squeeze out as much moisture as possible from the zucchini before mixing.

Is this pie gluten-free?

It can be—just use a gluten-free flour blend in place of regular flour.

Can I make this ahead of time?

Yes, you can bake it in advance and reheat or serve at room temperature.

What kind of cheese works best?

Sharp cheddar, feta, or goat cheese all pair well with the sweetness of corn and zucchini.

Can I make this dairy-free?

Use plant-based milk and dairy-free cheese alternatives to make it dairy-free.

Can I turn this into muffins?

Yes! Pour the mixture into a greased muffin tin and bake for 2025 minutes for individual portions.

What herbs go best with this pie?

Fresh basil, parsley, dill, or thyme complement the flavors beautifully.

Can I serve this for breakfast?

Absolutely—it’s great for breakfast or brunch, especially with a side of fruit or toast.

How do I know when the pie is done?

It should be golden on top and set in the center—check with a toothpick to be sure.

Conclusion

Sweet Corn and Zucchini Pie is a fresh, flavorful way to celebrate seasonal produce with minimal effort. With its tender texture, cheesy richness, and herby brightness, this crustless pie is perfect for any meal of the day. Whether you’re feeding a crowd or prepping lunches for the week, it’s a delicious and versatile recipe you’ll want to make again and again.

Print