Description

Sweet Corn Zucchini Pie is a vibrant and delicious dish that captures the essence of summer in every bite. This easy-to-make pie combines fresh zucchini and sweet corn, layered with rich cheddar cheese and a savory egg mixture, making it the perfect addition to any brunch or light dinner. Whether enjoyed warm or cold, it’s versatile enough to pair with salads, fruit, or even soups. Ideal for busy weeknights or leisurely weekends, this recipe allows you to savor wholesome ingredients while impressing family and guests alike.

Ingredients

Scale

4 medium zucchini (thinly sliced)
1 tablespoon olive oil
1 onion (minced)
3 ears sweet corn (kernels removed)
1 teaspoon sea salt
Black pepper (to taste)
3 eggs (beaten)
1 cup cheddar cheese (shredded)

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Instructions

Preheat your oven to 400º F and prepare an 8-inch springform pan lined with parchment paper.
Use a mandoline slicer to thinly slice the zucchini.
In a frying pan, heat olive oil over medium heat and sauté minced onion until golden brown (about 7 minutes). Add sweet corn, salt, and pepper; cook for another 2-3 minutes.
In a mixing bowl, combine beaten eggs with salt and pepper.
Layer half of the zucchini slices in the springform pan, followed by one-third of the corn mixture, one-third of the cheese, and one-third of the egg mixture. Repeat layers until all ingredients are used.
Bake for about 40 minutes until golden brown on top and set in the center. Allow cooling for 20-30 minutes before slicing.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast & Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 100g)
Calories: 150
Sugar: 2g
Sodium: 250mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 7g
Cholesterol: 70mg