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.
Featured comment
Delicious! Cheesy and rich, but also quite light because of the veggies and no crust. On regular rotation in my house 🙂
Eliza
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?
HOW TO MAKE OUR CORN & ZUCCHINI PIE (45 SEC):
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.
- Easier.
- 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.
gobblegobblegobblegobblegobble
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 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 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, 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
Buy Now → 
Buy Now → 
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
One More Thing!
This recipe is part of our collection of easy zucchini recipes. Check it out!
I seriously lol’d at “I am a mean food grinch”
Generally, I would sort of have to agree with that statement, because pie crusts have always been my fav part o’ the pie. BUT, Zucchini is currently my best friend and I have NEVER heard of using it in a pie. With ooey-gooey-cheesy-yum
You’re forgiven for no crusty-ness. Pinned!
Oh, it’s totally grinchy. Until you try it and then you realize it’s so good with or without – yay!
This is wonderful!!!!!!! We inhaled it last night for dinner and finished it up this morning for breakfast. Thank you so so much for this recipe, I will make it over and over!!!
I’m so glad! Thanks for the comment Judith!
Has anyone done this with phillo dough? I am thinking squares of buttered dough, put in muffin tin, put mixture on top and cook. I think this would be great for a church pot luck. And then I thought of puff pastry, cutting a rectangle, build it up a little on the edges and putting mixture in the middle, maybe with some crab meat mixed in?
Thanks again!!!
Totally! My sister and I actually talked about how yummy that would be.
Yum yum yum!! And just in time for grocery shopping, too 😉
We make a similar recipe like your mother did..with a crescent roll crust..zucchini and onions yes, no corn or mushrooms.Am soo going to try your version.
P.S. try it with the crust and smear the dough with yellow mustard liberally…it intensifies the flavor…I also change up things like you…I use 2c. Each yellow summer squash and zucchini…yum!
What is the recipe for the crescent crust?
Crack open a tube of Pillsbury crescent rolls and press into the pie plate! I also have the recipe Sharon references and it’s wonderful. Love the addition of corn and muchrooms.
I also waana know.
Google pillbury zucchini cresent pie. I think thats it. Its so good.
I’m making a vegan version of this using egg replacer and nut cheeses! I’ll let you know how it turns out! It’s in the oven now,
How did the vegan version turn out? I am keen to try it tonight
I’m down with this pie without a crust. Crust has always been a vehicle or sorts for the filling in my world anyways. I cannot wait to scarf this. so YUM!
This recipe is definitely a keeper. Loving the summer flavours!
I have a complicated relationship with zucchini too! This looks like the perfect way to clean out all of the cheese in my fridge, zucchini on my counter, and to buy more sweet sweet corn.
MORE CORN. The corn was a last minute addition and I was so glad I did it. So, so glad.
This is so delicious. The corn gives it a corn pudding type vibe. It was also beautiful when made in a large oval ceramic baker. I will definitely make this again.
What a beautiful dish!! I am so bookmarking this to make before summer ends 🙂
If using canned corn, how much corn for this recipe?
1 1/2 cups!
I just picked up some delicious-looking sweet corn at the farmer’s market yesterday and with bountiful zucchini everywhere I’m looking forward to making this dish!! (Plus there’s cheese 🙂
I’m gonna have to try this with my favorite potato crust! It’s essentially shredded potatoes, salt, and pepper, pre (par, technically speaking) baked in a heavily greased pan which fries the potatoes into a giant hash brown. It at least keeps it processed flour-free. Loving cheesy, savory pies and tarts with summer produce and looking forward to this one.
Love that idea Tessa!
Do you think you could add tomatoes?
delicious, this looks really good, I need to try it! and yesss we totally like mushrooms in this “foodspace” … at least I do 😉 lol yummm Pinned!
I’m not a big crust person anyhow (why does that sound so odd?), so I love that this is just packed with all the flavor parts! Plus, it’s big enough to last for at least 1.5 meals (around here, that’s a win. Pregnant lady + hungry husband + 2 yo who eats like a teenage boy = LOTS of cooking 🙂 )
Sometimes when we check out at Costco I feel like we should have at least 18 kids because of all our groceries. Nope. Not a one.
IF adding the croissant crust, which I just might, would you recommend spreading something over the top of it before piling in the filling or just straight on top?
Nope – just pile the filling right in there. If you click the link in the last part of the post, it will show what the version that my mom made was like and how they baked it and everything. But basically this is the exact same filling she used, minus the extra veggies, and she just piled it right over the unbaked croissant dough and baked it all up together.
Perfect! Thanks! Will be making this TONIGHT! I have a roll of crescents in my fridge and the burning desire to use as much corn and as many tomatoes as I can before this summer turns to bleak, bleak cold.
I can’t find the crusty recipe. Can you give me a link please?
Love, love love this recipe. Its a go to summer side dish for us. Wondering if anyone has tried this in a slow cooker? Im going to try tonight…we will see.
Heyyyyo! You made pie! I need pie! xo
Pie party. Let’s make it happen.
Crusts are over rated. At least that is what I keep telling my family so they will think I am just as cool for making them crisps then pies.
than*
In all honesty I’ve never loved pie crust. Croissant crusts, okay yes, I love them. But regular pie crusts just don’t do it for me.
I just REALLY, REALLY don’t think you’ll miss the crust. The flavors are so good. Try it this way first for sure.
Zucchini and corn are one of my favourite combinations so I adore this!
https://www.youtube.com/addalittlefood
This looks delicious! I love the corn zucchini combo too! Without the crust, it would make a great side dish too.
We originally had this as a side for grilled salmon. Yummy! But then when I made it again Bjork and I had it for lunch. Works either way!
Ahh…corn and zucchini. Summer favorites! I was waiting to see cream or milk in the ingredients but I’m surprised that eggs are enough to bake the pie. I will have to try!
Yes they are! 🙂 Cheese helps, too.
A healthy pie-ish?! I’m all over it! Especially since I’ve officially started training for Ragnar 2015. I need this.
I just googled Ragnar and got obsessed. How fun!
I love zucchini pie! Seriously, I would pick zucchini pie over apple pie or cherry pie any day of the week. I’m weird like that. I especially love that this pie is healthier and doesn’t have a crust but it still looks sooooo decadent and amazing! Pinning!
Thanks Michelle! I think I might be the same way – I’ve never loved sweet pies but savory pies?? I’m all over it!
Yum yum yum!! And just in time for grocery shopping, too 😉
Forgot the corn, but it was still yum yum yum!
Glad to hear it Nila! 🙂
YUM! This looks so good! Definitely saving this to try in the near future
Crust or no crust – it looks absolutely delicious!
Anyone try this with crook neck squash?
Be. Still. My. Heart.
I’ve recently gone sugar-free, grain-free, caffeine-free, alcohol-free {and haven’t even gotten all stabby} and love all the ingredients listed here. Yum and yum.
And yeah, my OCD-ness was having a problem with those little kernels. Thanks for mentioning that because I was like am I the only one noticing that.
I not only love your recipes, but LOVE reading your posts. You are actually blogging in my voice only better. Because if I actually blogged, well… you know, more regularly/at all, I still wouldn’t sound as good as you. But if I knew you IRL, I’m pretty sure we would be friends. And I’m also pretty sure you’re taking out a restraining order now…
OHKAY… back to zucchini. Yes and yes and yes to all the stuff you mentioned. Thanks for sharing and can’t wait to try.
Thank you Kimber! I’m so glad you like the food + rambleyness. 😀
Loving this recipe and can’t wait to add it to our rotation!!
Thanks Matt!
Summer deliciousness at it’s best! I did not plant zucchini this year. I know, oh my! I have been missing lasagna and little zucchini boats covered with mozzarella. I may have to get some at the farmer’s market this weekend though just to try this out.
“Hooooly pie” indeed! Wow – what a stunner and I don’t even like cheese!
Oh this sounds soooo good! Then again – you can’t really go wrong with 12 ounces of cheese! #WisconsinGirl4Life haha!