Tuesday, July 21, 2015

Sweet Corn and Zucchini Pie

We have been enjoying fresh local sweet corn for the past month, and zucchini is also in abundance at this time of the year.  I combined them in this tasty side dish...a recipe that has become a summertime favorite.
  • 2 tablespoons butter
  • 1 yellow onion, sliced
  • 2 large zucchini, sliced thin
  • 2 cobs sweet corn
  • 1 cup sliced mushrooms
  • 2 tablespoons fresh basil*
  • 1 tablespoon fresh oregano*
  • 4 eggs
  • dash of cayenne
  • ½ teaspoon salt
  • 1 1/2 cups shredded cheese (Mozzarella, Swiss, Cheddar, Parmesan...use what you have on hand or mix and match to taste. )
*If using dried herbs, use 1 teaspoon for every tablespoon of fresh herbs called for in the recipe. eat the butter in a large skillet over medium high heat. 
  1. Melt butter in a large skillet over medium-high heat.  Add the sliced onions, zucchini, and mushrooms and saute.
  2. Meanwhile, cut the kernels of corn from the cob. Add them to the skillet and continue to saute until the veggies are tender. Remove from heat.
  3. Add the basil and oregano and stir.
  4. Beat eggs.  Add salt, pepper and cayenne. Stir into sauteed veggies along with the grated cheese (reserving some for topping).
  5. Pour mixture into a well-greased pie plate (9" or larger), arranging zucchini slices on top. 
  6. Sprinkle with additional cheese and bake for 25 minutes in a 350°F oven (or until set and golden).
  7. Let stand for about 10 minutes before slicing.


  1. Yum! I made this for breakfast this morning and it is so tasty!

    1. I hadn't thought of it as a breakfast dish...but why not? Eggs, veggies and cheese. Perfect choices for breakfast.

  2. I am makin' this tonight!!!!!

  3. Judy - that looks fantastic. Zucchini is growing in my garden and I'm hoping for a good crop soon!

  4. This looks wonderful - and will help use up all the zucchini that's taking over my garden. Thanks, Judy.

  5. If you poured the mixture into a 9 inch un-baked pie shell you could easily turn this into a lovely quiche. Bake the quiche at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center. Cool for at least 20 minutes, but ideally overnight. Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch. Perfect breakfast or lunch meal when served with a nice crisp salad. enjoy :)