I folded sweet corn and ribbons of zucchini into a Zucchini Pie that hides pockets of caramelized kernels and a silky, custard-like center.

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I didn’t plan to turn up anything fancy, just a Sweet Corn and Zucchini Pie that kept pulling me back to the kitchen. Under a humble unbaked pie crust a bright layer of grated zucchini hides in a custardy center that somehow sings.

This isn’t your run of the mill Zucchini Pie or a usual entry in Veggie Dishes, it flirts with both and then does its own thing. I kept tasting it and finding little details that surprised me, like texture switches and that one moment when the aroma made me laugh.

Hope it sneaks into your week the way it did mine.

Ingredients

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Zucchini adds moistness fiber and mild flavor so it keeps the pie light and fresh
Sweet corn brings natural sugars a pop of texture and some carbs for energy
Eggs bind the filling add protein and richness making slices hold together well
Sharp cheddar gives bold savory tang fat for creaminess and melty stretch
Crust provides buttery crunch carbs for structure can be flaky or sturdy
Onion and garlic add aroma sweet and pungent notes that wake up flavors
Milk or cream loosens custard brings calcium and smooth texture to every bite
Fresh herbs like parsley or chives brighten flavors add a small vitamin boost

Ingredient Quantities

1 unbaked 9 inch pie crust (store bought or homemade)

2 tablespoons olive oil or butter

1 small yellow onion, finely chopped

2 cloves garlic, minced

2 medium zucchinis, grated and squeezed dry (about 2 cups)

1 cup fresh or frozen corn kernels, thawed

3 large eggs

1 cup whole milk (or 3/4 cup half and half if you want it richer)

1 1/2 cups shredded sharp cheddar cheese divided

1/4 cup grated Parmesan cheese optional

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme or basil optional

2 tablespoons chopped fresh parsley or chives optional

How to Make this

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1. Preheat oven to 375 F (190 C). Fit the unbaked 9 inch pie crust into a pie dish, crimp the edges. To avoid a soggy bottom, line the crust with foil and fill with pie weights or dried beans, bake 10 minutes, then remove weights and foil and bake 4 to 6 more minutes until the crust is just set. Set aside.

2. Heat 2 tablespoons olive oil or butter in a large skillet over medium heat. Add the finely chopped yellow onion and cook until soft and translucent, about 4 to 5 minutes.

3. Add the minced garlic and cook 30 seconds until fragrant. Then add the grated, well squeezed zucchini and the corn kernels. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme or basil if using.

4. Cook the zucchini and corn, stirring often, until most of the moisture has evaporated and the mixture is not watery, about 5 to 7 minutes. Taste and adjust salt and pepper. If it still seems wet, press with the back of a spoon or drain in a sieve.

5. Transfer the vegetable mixture to a bowl to cool for a couple minutes so it wont scramble the eggs.

6. In a large bowl whisk together 3 large eggs and 1 cup whole milk (or 3/4 cup half and half for richer filling) until smooth. Stir in 1 cup of the shredded sharp cheddar, the optional 1/4 cup grated Parmesan if using, and 2 tablespoons chopped fresh parsley or chives if you want more brightness.

7. Fold the cooled zucchini and corn into the egg and cheese mixture until evenly combined. Give it one last taste and adjust seasoning.

8. Pour the filling into the prebaked pie crust, smooth the top and sprinkle the remaining 1/2 cup shredded cheddar evenly over the surface.

9. Bake at 375 F for 30 to 40 minutes until the filling is set and the top is golden and slightly puffed. If the top browns too fast, loosely tent with foil. Let the pie cool at least 10 to 15 minutes before slicing so it sets up. Leftovers keep in the fridge for a few days and reheat nicely.

Equipment Needed

1. Oven, preheated to 375 F (190 C)
2. 9 inch pie dish for the crust
3. Baking sheet plus aluminum foil and pie weights or dried beans
4. Large skillet (about 10 inch)
5. Box grater for the zucchini (or a food processor grating disk)
6. Two large mixing bowls, one to cool the veggies the other to whisk the eggs
7. Measuring cups and spoons
8. Whisk, rubber spatula or wooden spoon, and a fine mesh sieve or clean kitchen towel to squeeze the zucchini dry

FAQ

Q: Can I use frozen corn and will it make the pie watery? A: Yes you can use frozen corn, just thaw and drain well. Frozen corn wont add much extra water if you squeeze the grated zucchini really dry first, that step matters most.

Q: Do I need to prebake the crust? A: I recommend blind baking for 8 to 10 minutes at 375 F (190 C) to help prevent a soggy bottom, but you can skip it if youre short on time and your crust is sturdy.

Q: How do I keep the filling from being too wet? A: Squeeze the grated zucchini in a towel or cheesecloth until mostly dry, use paper towels to pat the corn if needed, and dont overmix the custard. A little extra cheese helps absorb moisture too.

Q: Can I make it ahead or freeze it? A: You can assemble and refrigerate up to 24 hours before baking. Baked pie freezes well for 2 to 3 months wrapped tightly, thaw overnight in the fridge then reheat in the oven till hot.

Q: Any good substitutions or tweaks? A: Use half and half for a richer custard, swap cheddar for Gruyere or Monterey Jack, add a pinch of cayenne for heat, or stir in cooked bacon for non vegetarian version.

Q: How do I tell when its done? A: The center should be set but still slightly jiggle, edges golden. A knife inserted near the center should come out mostly clean. Let it rest 10 to 15 minutes before slicing so it firms up.

Sweet Corn And Zucchini Pie Recipe Substitutions and Variations

Pie crust: swap the unbaked 9 inch crust for a thawed sheet of puff pastry pressed into the pan or for a prebaked gluten free crust. Puff pastry is flakier and lighter but prebake it briefly so it doesn’t get soggy.
Zucchini: use yellow summer squash grated 1 to 1 by volume, or try grated carrots for a sweeter firmer bite. Whatever you use, squeeze out the excess water or the pie will be watery.
Whole milk: replace with 3/4 cup half and half for a richer creamier filling, or use 1 cup unsweetened oat or soy milk to make it dairy free. Lower fat milks will make the custard set a little softer.
Sharp cheddar: swap with Monterey Jack or Colby Jack for extra melty mildness, or use Gruyere or Swiss for a nuttier savory note. If you go with feta expect a tangy crumbly texture so cut back on the salt.

Pro Tips

– Squeeze the zucchini like your life depends on it. Even a little extra water makes the custard weepy, so press with a clean towel or cheesecloth, or salt and let it sit then squeeze again, you wont regret it.

– Seal the crust so the bottom stays crisp; a quick brush of beaten egg white or melted butter on the prebaked shell helps a lot, and chilling the dough before baking stops it from shrinking.

– Think about the custard ratio, not just the recipe: roughly one large egg for every 1/3 cup of dairy gives a nice set. Use richer dairy for a creamier bite, but add fewer eggs if you want it more custardy and less bready.

– Stagger the cheese and herbs, dont throw everything in at once. Mix most of the cheese into the filling for flavor, save some for the top so it browns nicely, and add bright fresh herbs after baking so they dont turn dull.

– Let it rest, dont slice it hot. Give the pie at least 10 to 20 minutes to set, it cuts cleaner and reheats better in the oven or air fryer than in the microwave.

Sweet Corn And Zucchini Pie Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I folded sweet corn and ribbons of zucchini into a Zucchini Pie that hides pockets of caramelized kernels and a silky, custard-like center.

Servings

servings

Calories

438

kcal

Equipment: 1. Oven, preheated to 375 F (190 C)
2. 9 inch pie dish for the crust
3. Baking sheet plus aluminum foil and pie weights or dried beans
4. Large skillet (about 10 inch)
5. Box grater for the zucchini (or a food processor grating disk)
6. Two large mixing bowls, one to cool the veggies the other to whisk the eggs
7. Measuring cups and spoons
8. Whisk, rubber spatula or wooden spoon, and a fine mesh sieve or clean kitchen towel to squeeze the zucchini dry

Ingredients

1 unbaked 9 inch pie crust (store bought or homemade)
2 tablespoons olive oil or butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 medium zucchinis, grated and squeezed dry (about 2 cups)
1 cup fresh or frozen corn kernels, thawed
3 large eggs
1 cup whole milk (or 3/4 cup half and half if you want it richer)
1 1/2 cups shredded sharp cheddar cheese divided
1/4 cup grated Parmesan cheese optional
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme or basil optional
2 tablespoons chopped fresh parsley or chives optional

Directions

Preheat oven to 375 F (190 C). Fit the unbaked 9 inch pie crust into a pie dish, crimp the edges. To avoid a soggy bottom, line the crust with foil and fill with pie weights or dried beans, bake 10 minutes, then remove weights and foil and bake 4 to 6 more minutes until the crust is just set. Set aside.
Heat 2 tablespoons olive oil or butter in a large skillet over medium heat. Add the finely chopped yellow onion and cook until soft and translucent, about 4 to 5 minutes.
Add the minced garlic and cook 30 seconds until fragrant. Then add the grated, well squeezed zucchini and the corn kernels. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme or basil if using.
Cook the zucchini and corn, stirring often, until most of the moisture has evaporated and the mixture is not watery, about 5 to 7 minutes. Taste and adjust salt and pepper. If it still seems wet, press with the back of a spoon or drain in a sieve.
Transfer the vegetable mixture to a bowl to cool for a couple minutes so it wont scramble the eggs.
In a large bowl whisk together 3 large eggs and 1 cup whole milk (or 3/4 cup half and half for richer filling) until smooth. Stir in 1 cup of the shredded sharp cheddar, the optional 1/4 cup grated Parmesan if using, and 2 tablespoons chopped fresh parsley or chives if you want more brightness.
Fold the cooled zucchini and corn into the egg and cheese mixture until evenly combined. Give it one last taste and adjust seasoning.
Pour the filling into the prebaked pie crust, smooth the top and sprinkle the remaining 1/2 cup shredded cheddar evenly over the surface.
Bake at 375 F for 30 to 40 minutes until the filling is set and the top is golden and slightly puffed. If the top browns too fast, loosely tent with foil. Let the pie cool at least 10 to 15 minutes before slicing so it sets up. Leftovers keep in the fridge for a few days and reheat nicely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.