Sweet corn and zucchini pie

This sweet corn and zucchini pie has become one of these easy and essential recipes in my kitchen. I first managed a whim one evening when I had more squash and corn that I didn’t know what to do with it, and I can’t have enough! It is light but still stocked, sweet corn, tender zucchini and yellow squash cooked in a base of creamy and cheesy eggs. It also meets for about $ 7 to feed a whole family! I made this zucchini pie without a crust for family dinners, weekend brunches and these moments “what’s new in the refrigerator”, and that never disappoints!

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Fresh corn and zucchini pie recipe

This sweet corn and zucchini pie has the taste of a crust -free quiche meets the summer vegetable pan (in the best way). I first blow up the vegetables to eliminate excess humidity, then combine them with a mixture of eggs, cottage cheese, seasoning and mozzarella for a perfectly cheesy, creamy and rich base. The flavors are fresh and simple, and because there is no pie crust with which to work, it is super easy to throw this vegetarian pie together!

Sweet corn and zucchini pie

This sweet corn and zucchini pie is a crust -free thigh and cheese with fresh corn, tender squash and eggs. Perfect for brunch, dinner or meal preparation.Step -by -step photos can be seen under the recipe card.

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• Gather and prepare all the ingredients. Preheat your oven to 350 ° F (175 ° C).

• In a large skillet, melt the butter over medium heat. Add the dice onion, garlic, zucchini and yellow squash. Sauté for about 3-4 minutes until the vegetables start to soften.

• Stir in fresh corn grains and cook for another 3-4 minutes until all the vegetables are tender.

• Remove the pan from the heat and gently erase the vegetables with a paper towel to absorb any additional liquid. ****

• In a mixer, mix the eggs, cottage cheese, dried basil, salt and pepper. Mix until smooth and well combined consistency.

• Pour the egg mixture into the pan with the sautéed vegetables. Add 1½ cup of grated mozzarella and mix gently to combine.

• Grease a 9 ”pie pan and pour the mixture. Arrange the zucchini and squash slices of course for a nice presentation. Sprinkle the ½ cup of mozzarella remaining on top.

• Firmly cover the pie pan with greased aluminum foil, place it on a baking sheet and cook at 350 ° F (175 ° C) for 25 minutes. Remove the aluminum foil and cook uncovered for an additional 10 minutes. For a golden finish, toast in height for 3 to 5 minutes, looking carefully to avoid burning.

• Let the pie cool for at least 15 minutes to adjust completely. Slice and garnish with chopped fresh basil before serving.

See how we calculate the recipe costs here.

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• Large stove 12 “

• Small mixer

• 9 ” foot bread

• Baking sheet

* I’m coming love The fresh corn bite in this recipe. Do not have fresh corn? You can try to use frozen corn (thawed) or canned corn (drained) instead. Do not forget to erase the vegetables to eliminate excess humidity after blowing!
** I recommend Check the mozzarella from a block of low-moisting cheese part to the agitation. It melts better and does not contain the anti-fabrication agents that you find in the pre-group bags.
***Fresh basil The garnish adds a wonderful fresh note, but do not hesitate to exchange in all the fresh tender herbs that you like. Parsley,, thymeOr oregano Everything would work wonderfully.
****Erase the vegetables after jumping Helps prevent the pie from becoming a soggy.

Portion: 1sliceCalories: 277kcalCarbohydrates: 17gProtein: 17gFat: 17gSodium: 569MGFiber: 3g

Read our full nutritional warning here.

How to take photos step by step of sweet corn and zucchini step by step

Gather all your ingredients and preheat the oven to 350 ° F (175 ° C).

Sauté the vegetables: Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 cup of diced yellow onion, 2 chopped garlic cloves, 1 trench zucchini and 1 trench yellow squash and sauté for about 3-4 minutes until the vegetables start to soften.

Carefully mix 2 cups of fresh corn grains and cook for another 3-4 minutes until all the vegetables are tender.

Remove excess liquid: Remove the pan from the heat and use a paper towel to absorb any excess liquid (use kitchen pliers to hold the paper towel to avoid burning yourself!))

Make the egg mixture: Add 4 eggs, ½ cup of cottage cheese, ½ teaspoon of dried basil, ½ teaspoon of salt and ¼ teaspoon of black pepper in a mixer and mix until smooth consistency.

Assemble the pie: Pour the egg cheese mixture into the pan with your sautéed vegetables. Add 1½ cup of grated mozzarella and mix gently to combine.

Grease a 9 -inch pie pan and pour the skip mixture with sweet corn zucchini. Sprinkle the ½ cup of mozzarella remaining on top.

Cook the pie: Cover well the pie dish with greased aluminum foil, place it on a baking sheet (in case it boils slightly) and cook at 350 ° F (175 ° C) for 25 minutes. Remove the aluminum foil and cook uncovered for an additional 10 minutes. For an additional gold finish, toast the pie for 3-5 minutes (look at it with caution so that it does not burn!))

Serve: Let your pie with corn and zucchini cool for at least 15 minutes to adjust completely. Then cut and garnish with 1 tablespoon of fresh fresh basil, and serve!

Suggestion service

This sweet corn zrse pie is perfect for brunch alongside a salad of fresh fruit and butter or toast cookies. For dinner, I will generally associate it with a simple leafy green salad (with a lemon vinaigrette to complete the wealth) or roasted potatoes when I want something warmer. Our cooled cucumber salad is also incredible on hot evenings. Sometimes I add additional garnishes with the fresh basil. A fillet of spicy sauce or crisp chili adds heat, while spoonful of sure cream or Greek yogurt adds a beautiful flavor!

Storage and reheating

Once cooled, keep the leftovers of sweet corn and the zucchini pie in the refrigerator up to 4 days. Reheat the individual slices in the microwave for 30 to 60 seconds, or warm up in an oven at 350 ° F for 10 to 15 minutes. This crust without a crust also freezes well, although the vegetables can soften a little. Wrap the fully cooked and cooled pie (whole or tightened) tight or place it in a freezer container and use in the 1 to 2 months. Reheat directly by frozen at 350 ° F for 25 to 30 minutes, or defrost the night in the refrigerator before reheating.