Oh my goodness, let me tell you about my Sweet Corn and Zucchini Pie! It’s this incredibly savory dish that just bursts with flavor and is perfect for any occasion. I love making it during the summer when fresh corn is in season—it really elevates the dish to another level! This pie is a fantastic vegetarian option that even non-vegetarians rave about. I remember the first time I made it for a family gathering; everyone was asking for seconds! It’s become a staple at our potlucks, and I just can’t resist the combination of sweet corn and tender zucchini baked into a golden, cheesy goodness. Trust me, you’ll want to make this one again and again!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups fresh sweet corn kernels
- 1 medium zucchini, grated
- 1 cup all-purpose flour
- 1 cup milk
- 3 large eggs
- 1 cup shredded cheese (I love using cheddar for that extra kick!)
- 1 teaspoon baking powder
- Salt and pepper to taste
- 1 tablespoon olive oil
How to Prepare Sweet Corn and Zucchini Pie
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it ensures that your pie bakes evenly and gets that lovely golden brown color we all adore. Plus, it gets your kitchen smelling amazing right from the start!
Prepare the Vegetables
Now, let’s get to those veggies! In a large mixing bowl, combine the fresh sweet corn kernels and grated zucchini. Make sure to sprinkle in some salt to really bring out the flavors. You’ll love the texture of the sweet corn against the tender, juicy zucchini—it’s simply delightful! Give it a good stir and set it aside to let the flavors mingle.
Make the Batter
In another bowl, whisk together the all-purpose flour, baking powder, and milk until it’s nice and smooth—no lumps allowed! Then, crack in those three large eggs and add the olive oil. Whisk again until everything is well combined. It’s going to be a creamy, dreamy mixture that will hold all that deliciousness together.
Combine Ingredients
Next, gently fold the vegetable mixture into your batter. I like to do this carefully to keep that lovely texture we created. Once that’s mixed, toss in your shredded cheese—oh, I can already taste that cheesy goodness! Stir it all together until everything is nicely coated.
Bake the Pie
Now it’s time to pour your beautiful mixture into a greased pie dish. Spread it out evenly and pop it in the oven. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. You’ll know it’s ready when your kitchen smells like a cheesy corn paradise! Let it cool for a few minutes before slicing, and then dig in!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Savory flavor that balances the sweetness of corn with the freshness of zucchini.
- Wholesome ingredients that are vegetarian-friendly and packed with nutrients.
- Great for meal prep—make it ahead of time and enjoy it throughout the week.
- Versatile dish that works as a main course or a hearty side.
- Can be served warm, at room temperature, or even cold—great for picnics!
- Customize it with your favorite herbs or spices for an extra kick.
- Kid-friendly and a hit at family gatherings—everyone will love it!
Tips for Success
Alright, let’s talk about some tried-and-true tips to make your Sweet Corn and Zucchini Pie absolutely irresistible! First off, don’t shy away from adding fresh herbs—basil or thyme can really elevate the flavors in this pie. Just chop them up finely and mix them in with the veggies for a burst of freshness.
Also, if you want a bit more zing, consider adding a pinch of red pepper flakes or some diced jalapeños for a spicy kick. It adds a delightful contrast to the sweetness of the corn! And if you’re feeling adventurous, experiment with different cheeses. Feta or pepper jack can give it a whole new twist.
Another tip? Make sure to squeeze out excess moisture from the grated zucchini before mixing it in. This will help keep your pie from getting soggy. Trust me, we want that perfect, firm texture!
Lastly, if you have any leftovers (which is rare, but hey, it happens!), you can easily reheat it in the oven to restore that crispy crust, rather than using a microwave, which can make it a bit mushy. Enjoy your cooking adventure!
Storage & Reheating Instructions
Now, let’s chat about how to store your delicious Sweet Corn and Zucchini Pie so it stays fresh and tasty! If you happen to have any leftovers (which is quite a feat, considering how good it is!), let it cool completely after baking. Then, slice it into individual pieces and gently place them in an airtight container. This way, you can easily grab a slice whenever the craving strikes!
It’ll keep well in the refrigerator for up to 4 days. Just be sure to check that the lid is sealed tightly to prevent any moisture from sneaking in. You can also wrap each slice in plastic wrap before placing them in the container for extra protection.
When it comes to reheating, I highly recommend using the oven to maintain that lovely texture. Preheat your oven to 350°F (175°C) and place the slices on a baking sheet. Cover them loosely with foil to prevent over-browning, and heat for about 10-15 minutes, or until warmed through. This method keeps the crust nice and crisp while ensuring the filling stays moist and flavorful.
If you’re in a hurry, you can use the microwave, but keep in mind it might make the crust a little soft. Just pop a slice on a microwave-safe plate and heat it for 30-second intervals until warm. Enjoy every last bite of this savory delight!
FAQs About Sweet Corn and Zucchini Pie
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works just as well. Just make sure to thaw it and drain any excess moisture before adding it to the recipe. It’ll still give you that sweet pop of flavor!
What can I substitute for zucchini?
If zucchini isn’t your thing, you can try using yellow squash or even diced bell peppers. They’ll add a nice color and flavor to the pie—feel free to get creative!
How can I make this recipe gluten-free?
To make a gluten-free version, swap the all-purpose flour with a gluten-free flour blend. Just make sure to check that your baking powder is also gluten-free. It should turn out just as delicious!
What’s the best way to serve this pie?
This pie is super versatile! You can serve it warm right out of the oven, at room temperature for picnics, or even chilled as a refreshing side. It pairs wonderfully with a simple salad or some roasted vegetables.
Can I add protein to this dish?
Definitely! If you want to add some protein, cooked diced chicken or crumbled bacon can be fantastic additions. Just mix them in with the vegetable mixture for extra heartiness!
How long will leftovers last?
If stored properly in the fridge, your Sweet Corn and Zucchini Pie can last up to four days. Just make sure it’s in an airtight container to keep it fresh!
Can I freeze this pie?
Yes, you can freeze it! Just make sure it’s completely cooled, then wrap it tightly in plastic wrap and foil. It should keep well for about 2-3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat as mentioned earlier.
Is this pie suitable for kids?
Absolutely! It’s a kid-friendly dish that packs in veggies without any fuss. Plus, the cheesy goodness makes it a hit with little ones. You might even find they ask for seconds!
Nutritional Information
Let’s talk numbers! Here’s the estimated nutritional breakdown for a slice of my Sweet Corn and Zucchini Pie. Keep in mind these values are approximate, so they might vary a bit depending on your specific ingredients and portion sizes.
- Calories: 180
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 250mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 2g
- Protein: 7g
This dish is not only delicious but also brings some great nutrition to the table. It’s a lovely balance of carbs, protein, and healthy fats, making it a satisfying choice for any meal. Enjoy every bite knowing you’re treating yourself well!
For more information on the health benefits of zucchini, check out this Healthline article.
Additionally, if you’re interested in learning more about the nutritional value of corn, you can visit this study.
Finally, for tips on how to incorporate more vegetables into your diet, check out this Academy of Nutrition and Dietetics article.
Print
Sweet Corn and Zucchini Pie: 7 Reasons to Love It
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A savory pie made with sweet corn and zucchini.
Ingredients
- 2 cups fresh sweet corn kernels
- 1 medium zucchini, grated
- 1 cup all-purpose flour
- 1 cup milk
- 3 large eggs
- 1 cup shredded cheese
- 1 teaspoon baking powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine sweet corn, grated zucchini, and salt.
- In another bowl, whisk flour, baking powder, and milk until smooth.
- Add eggs and olive oil to the mixture and mix well.
- Stir in the corn and zucchini mixture.
- Add cheese to the batter and mix.
- Pour the mixture into a greased pie dish.
- Bake for 30-35 minutes or until golden brown.
- Let it cool for a few minutes before slicing.
Notes
- Serve warm or at room temperature.
- Can be made ahead and stored in the refrigerator.
- Try adding herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
Keywords: Sweet Corn and Zucchini Pie, Vegetarian Pie, Savory Pie
