This Sweet Corn and Zucchini Pie has become one of those easy, go-to recipes in my kitchen. I first made it on a whim one evening when I had more squash and corn than I knew what to do with, and I can’t get enough of it! It’s light but still filling, with sweet corn, tender zucchini, and yellow squash all baked into a creamy, cheesy egg base. It also comes together for about $7 to feed a whole family! I’ve made this crustless zucchini pie for family dinners, weekend brunches, and those “what’s left in the fridge” moments, and it never disappoints!
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Fresh Corn and Zucchini Pie Recipe
This sweet corn and zucchini pie tastes like a crustless quiche meets summer veggie casserole (in the BEST way). I sauté the vegetables first to remove excess moisture, then combine them with a mixture of eggs, cottage cheese, seasonings, and mozzarella for a perfectly cheesy, creamy, rich base. The flavors are fresh and simple, and because there’s no pie crust to work with, it’s super easy to throw this vegetarian zucchini pie together!
Sweet Corn and Zucchini Pie
Servings 6 servingsIngredients
- 2 Tbsp butter ($0.25)
- 1 cup yellow onion (diced, $0.60)
- 2 garlic cloves (minced, (1 tsp) $0.16)
- 1 large zucchini (sliced thin, (2 cups) $0.75)
- 1 large yellow squash (sliced thin, (2 cups) $0.75)
- 2 cups fresh corn (cut from cob, $0.99*)
- 4 eggs ($0.92)
- ½ cup cottage cheese ($0.49)
- ½ tsp dried basil ($0.02)
- ½ tsp salt ($0.04)
- ¼ tsp black pepper (freshly cracked, $0.08)
- 2 cups mozzarella cheese (shredded, (divided) $1.89**)
- 1 Tbsp fresh basil (chopped for garnish, $0.30***)
Instructions
- Gather and prep all ingredients. Preheat your oven to 350°F (175°C).
- In a large skillet, melt butter over medium heat. Add diced onion, garlic, zucchini, and yellow squash. Sauté for about 3-4 minutes until the vegetables start to soften.
- Stir in fresh corn kernels and cook for another 3-4 minutes until all vegetables are tender.
- Remove skillet from heat and gently blot the vegetables with a paper towel to soak up any extra liquid.****
- In a blender, combine eggs, cottage cheese, dried basil, salt, and pepper. Blend until smooth and well combined.
- Pour the egg mixture into the skillet with the sautéed vegetables. Add 1½ cups of shredded mozzarella and mix gently to combine.
- Grease a 9” pie pan and pour the mixture in. Arrange the zucchini and squash slices nicely on top for a pretty presentation. Sprinkle the remaining ½ cup mozzarella over the top.
- Cover the pie pan tightly with greased foil, place it on a baking sheet, and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes. For a golden finish, broil on high for 3-5 minutes, watching carefully to avoid burning.
- Let the pie cool for at least 15 minutes to fully set. Slice and garnish with fresh chopped basil before serving.
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Equipment
- Large 12" skillet
- Small Blender
- 9'' Pie Pan
- Baking Sheet
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Sweet Corn and Zucchini Pie step-by-step photos
Gather all of your ingredients and preheat the oven to 350°F (175°C).
Sauté the veggies: Melt 2 Tbsp butter in a large skillet over medium heat. Add 1 cup diced yellow onion, 2 minced garlic cloves, 1 sliced zucchini, and 1 sliced yellow squash, and sauté for about 3-4 minutes until the vegetables start softening.
Carefully mix in 2 cups fresh corn kernels and cook for a further 3-4 minutes until all the veggies are tender.
Remove excess liquid: Take the skillet off the heat and use a paper towel to soak up any excess liquid (use kitchen tongs to hold the paper towel to avoid burning yourself!)
Make the egg mixture: Add 4 eggs, ½ cup cottage cheese, ½ tsp dried basil, ½ tsp salt, and ¼ tsp black pepper to a blender and blend until smooth.
Assemble the pie: Pour the egg-cottage cheese mixture into the skillet with your sautéed veggies. Add 1½ cups of shredded mozzarella and mix gently to combine.
Grease a 9-inch pie pan and pour the sweet corn zucchini pie mixture in. You can arrange the zucchini and squash slices on top for a pretty presentation if you like! Sprinkle the remaining ½ cup of mozzarella over the top.
Bake the pie: Cover the pie dish tightly with greased foil, place it on a baking sheet (in case it bubbles up slightly), and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake uncovered for a further 10 minutes. For an extra golden finish, broil the pie for 3-5 minutes (just watch it carefully so it doesn’t burn!)
Serve: Let your corn and zucchini pie cool for at least 15 minutes to fully set. Then slice and top with 1 Tbsp fresh chopped basil, and serve!
Recipe Success Tips
- Prep it ahead of time. You can sauté the veggies and blend the egg mixture a day in advance. Just store them separately in the fridge and then assemble and bake the next day. You’ll need to add a few extra minutes to the baking time since the pie is starting off cold.
- I always let the pie cool for at least 15 minutes before slicing. This gives the egg base time to firm up so you get clean, beautiful slices instead of a soupy mess.
- Remove excess moisture. That quick blot with paper towels after sautéing is crucial! Summer vegetables release a lot of water as they cook, and removing that excess liquid stops your pie from turning watery.
- Slice the zucchini and yellow squash thin so that they cook evenly. See my process photos above for a visual reference!
Serving Suggestions
This sweet corn zucchini pie is perfect for brunch alongside a fresh fruit salad and some buttery biscuits or toast. For dinner, I usually pair it with a simple leafy green salad (with a lemon vinaigrette to complement the richness) or roasted potatoes when I want something heartier. Our chilled cucumber salad is also amazing on warm evenings. Sometimes, I add some extra toppings along with the fresh basil. A drizzle of hot sauce or chili crisp adds heat, while a dollop of sour cream or Greek yogurt adds a nice tang!
Storage & Reheating
Once cooled, store any leftover sweet corn and zucchini pie in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30–60 seconds, or warm in a 350°F oven for 10–15 minutes. This crustless pie also freezes well, though the veggies may soften a bit. Wrap the fully baked, cooled pie (whole or sliced) tightly or place it in a freezer-safe container and use within 1–2 months. Reheat straight from frozen at 350°F for 25–30 minutes, or thaw overnight in the fridge before reheating.
I forgot to say that I used half mozarella and half sharp cheddar. Next time I’m going to use pepper jack and probably add some green chiles to the filling. I do like a hint of heat to boost flavor!
Popped this into the oven this morning, using zucchini only–no yellow squash in my produce drawer. Since summer squashes have very little texture or even flavor, the corn really helped. Of course since both of these foods are native to the Americas and have a natural affinity, they work well together. I always use onion with zucchini, so that and the garlic are important flavor elements. The crustless pie is perfect for Hub’s low carb diet. I used some fresh basil in the pie–liked it, although basil does tend to lose zing when cooked and as a garnish is perfect. Fresh cilantro would be another good flavor and I may try it next time. I did sneak a taste before lunch. It will definitely show up again before squash season is over and live in my recipe box.