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. I think I’m almost almost allllmost ready to break up with these big summer greenies, but it’s that kind of pre-break-up fling where you can’t not go back for just one more cheesy slice or puffy muffin or lasagna square or dare I even mention coff-ee-cake even though you know it’s probably in everyone’s best interest for you to call it quits on the relationship. It’s complicated, okay?
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.
Just one second. Are you as distracted by those stray corn kernels as I am? ajkdfs;lk
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.
- A wee bit healthier.
- It’s all about the filling anyways. I promise.
and whoever made the rule that anyways is not a real word, I’d like to see you in my office.
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.
I took the liberty of adding a handful of buttery sauteed mushrooms – we like mushrooms in this foodspace, right? – and slicing up a little fresh sweet corn right off the cob (and I mean SWEET – this stuff tastes like candy to my mouth thanks to the sugar free dittylidoo) to take the whole zucchini pie shtick right over the top. Then I added a little or a lot Swiss or Mozzarella or Gouda like the cheese champ that I am, and voila.
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.
- 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
- ½ teaspoon salt
- 12 ounces shredded cheese (I used both Mozzarella and Swiss)
- 4 eggs, beaten
- Preheat the oven to 375 degrees. 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.
- Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten egg. 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, 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.
I sprinkled mine with fresh herbs (parsley and cilantro) like I always do on everything. Basil would also be yummy.