Sweet Corn and Zucchini Pie
This Sweet Corn and Zucchini Pie is a crustless, cheesy bake with fresh corn, tender squash, and eggs. Perfect for brunch, dinner, or meal prep.Step-by-step photos can be seen below the recipe card.
Servings: 6 servings
Ingredients
- 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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Notes
*I just love the fresh bite of corn in this recipe. Don't have fresh corn? You can try using frozen corn (thawed) or canned corn (drained) instead. Don't forget to blot the veggies to remove excess moisture after sautéing!
**I recommend shredding mozzarella from a block of low-moisture part-skim cheese. It melts better and doesn’t contain the anti-caking agents you find in pre-shredded bags.
***Fresh basil garnish adds a wonderful fresh note, but feel free to swap in any tender fresh herbs you like. Parsley, thyme, or oregano would all work beautifully.
****Blotting the veggies after sautéing helps keep the pie from getting soggy.
Nutrition
Serving: 1slice | Calories: 277kcal | Carbohydrates: 17g | Protein: 17g | Fat: 17g | Sodium: 569mg | Fiber: 3g