Sweet Corn and Zucchini Pie is pure comfort nestled in a golden, cheesy crust, bringing together the best of summer produce in one irresistible bite. Whether you’re looking to brighten up a brunch table or need an easy weeknight dinner, this vibrant veggie pie comes through every time—crisp edges, pockets of sweet corn, and ribbons of zucchini, all bound together by creamy cheese and fresh basil. You’ll love how easily it comes together and how every forkful pops with color and fresh-from-the-garden flavor.

Sweet Corn and Zucchini Pie Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how simple, everyday ingredients transform into something so special in this Sweet Corn and Zucchini Pie. Each element plays a starring role, adding flavor, richness, or a pop of texture to make this dish truly unforgettable.

Zucchini (2 cups, grated and squeezed dry): The delicate, mild flavor yields a moist crumb and beautiful green flecks throughout every slice.
Corn kernels (1 cup, fresh or frozen): Adds sweet bursts and subtle crunch—absolutely essential for a pie that celebrates summer.
Yellow onion (½ cup, chopped): Gives a gentle, savory depth that complements both the zucchini and cheese.
Mozzarella cheese (½ cup, shredded): Provides the perfect melt and gooey, stretchy texture.
Parmesan cheese (½ cup, grated): Salty and nutty, it adds major umami and helps form a delicious golden crust.
Large eggs (3): Acts as the binder, holding everything together while giving the pie its light, custardy feel.
All-purpose flour (½ cup): Just enough to set the filling without making it dense—think a cross between a quiche and a savory cake.
Olive oil (¼ cup): Brings richness and helps achieve those lovely crisp edges.
Baking powder (1 teaspoon): Lends the pie just a touch of lift, so the texture is fluffy, not heavy.
Salt (½ teaspoon): Enhances all those bright flavors—don’t skip it!
Black pepper (¼ teaspoon): Rounds out the flavor profile with a subtle, peppery kick.
Fresh basil (1 tablespoon chopped, or 1 teaspoon dried): The aromatic hint makes the whole pie sing with summery brightness.
Olive oil or nonstick spray (for greasing): Ensures your pie releases perfectly golden from the dish.

How to Make Sweet Corn and Zucchini Pie

Step 1: Prep Your Ingredients

Start by grating your zucchini and placing it in a clean kitchen towel. Wring out as much moisture as possible to avoid a soggy pie—trust me, this makes all the difference. While you’re at it, chop the onion, shred the cheese, and prep your basil so everything’s ready to go.

Step 2: Combine the Veggies and Cheese

In a big mixing bowl, toss together the squeezed-dry zucchini, fresh or frozen corn, chopped onion, shredded mozzarella, and grated Parmesan. This colorful blend will form the hearty, textured base of your Sweet Corn and Zucchini Pie.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk together the eggs, flour, olive oil, baking powder, salt, pepper, and basil until smooth and lump-free. This custardy batter is what binds everything and gives the pie its lovely, airy lift.

Step 4: Bring It All Together

Pour your egg mixture over the veggie and cheese combo. Use a big spoon or spatula to gently but thoroughly stir—make sure every bit of vegetable gets coated and the batter is evenly distributed.

Step 5: Assemble and Bake

Grease a 9-inch pie dish generously with olive oil or nonstick spray. Transfer your mixture to the dish and smooth out the top. Slide it into a preheated 375°F oven and bake for 35 to 40 minutes, until the top is beautifully golden and the center doesn’t jiggle when you give the pan a gentle shake.

Step 6: Cool and Slice

Let your Sweet Corn and Zucchini Pie rest for at least 10 minutes after coming out of the oven. This helps it set for easy slicing, and lets you enjoy those savory aromas wafting through your kitchen. Slice and dig in while it’s still warm, or let it cool to room temperature for a more picnic-style pie.

How to Serve Sweet Corn and Zucchini Pie

Garnishes

A sprinkle of fresh basil, chives, or even extra Parmesan scattered over the pie right before serving makes it look as inviting as it tastes. For a touch of zest, try a light dusting of cracked black pepper or a drizzle of good-quality olive oil.

Side Dishes

Sweet Corn and Zucchini Pie pairs fantastically with a crisp green salad tossed in lemon vinaigrette, a simple fruit salad, or even a bowl of chilled gazpacho in the heat of summer. For a heartier meal, offer it alongside roasted potatoes or a tangy tomato salad.

Creative Ways to Present

Cut the pie into cute wedges and serve on a rustic wooden board for brunch, or slice into squares for a casual picnic. For special occasions, mini-muffin pans make adorable individual pies—just adjust the baking time down as needed!

Make Ahead and Storage

Storing Leftovers

Leftover Sweet Corn and Zucchini Pie keeps beautifully in the fridge for up to 3 days. Allow it to cool completely, then wrap tightly with plastic wrap or store in an airtight container to keep it moist and fresh.

Freezing

Looking to make ahead? This pie freezes surprisingly well! Once cooled, wrap slices individually or the whole pie in foil, then place in a freezer-safe bag. Thaw overnight in the fridge before eating for best flavor and texture.

Reheating

For the tastiest reheated leftovers, warm slices in a 350°F oven for 10–15 minutes until heated through and the crust crisps up again. You can also microwave a slice for 1–2 minutes, but the oven method preserves that golden top.

FAQs

Can I use other vegetables in this pie?

Absolutely! While Sweet Corn and Zucchini Pie is divine as written, feel free to swap in grated carrots, diced bell peppers, or even spinach for variety. Just be sure to squeeze out extra moisture from any watery veggies.

Is this pie gluten-free?

As written, it contains all-purpose flour, but you can easily substitute with your favorite gluten-free blend. Just look for a 1:1 all-purpose gluten free flour to keep the texture right.

Can I make Sweet Corn and Zucchini Pie ahead of time?

Yes, you can bake it earlier in the day—just let it cool and keep covered in the fridge. It reheats wonderfully and actually tastes fantastic at room temperature, so it’s perfect for potlucks and meal prep!

What other cheeses work well?

Mozzarella and Parmesan are classic, but cheddar, feta, or pepper jack can add a bold twist. Mixing a couple types of cheese is a tasty way to customize the pie to your own creamy, tangy preferences.

Do I have to use fresh basil?

Fresh basil really brightens up Sweet Corn and Zucchini Pie, but dried basil works in a pinch. You can also try fresh parsley, dill, or even a sprinkle of thyme if basil isn’t handy.

Final Thoughts

Once you try Sweet Corn and Zucchini Pie, you’ll want to make it again and again—no one can resist its golden, cheesy goodness! Whether you’re feeding the family or impressing friends at brunch, this pie is a surefire hit. So give it a whirl, and prepare for rave reviews at your table.

Sweet Corn and Zucchini Pie Recipe