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    Home » Food

    Corn and Zucchini Pie Recipe

    Published: May 27, 2019 · Modified: Dec 9, 2024 by Jennifer · This post may contain affiliate links · Leave a Comment

    196 shares

    This Corn and Zucchini Pie Recipe is just so good! It doesn't have a crust, but when you let it set, it will cut just like a pie would, as the ingredients firm up nice and solid.

    Now, while this recipe isn't exactly KETO, due to the corn, it is pretty low carb when you take into account that a single serving only has about 8 carbohydrates from the corn. 

    Corn and Zucchini Pie

    Corn and Zucchini Pie Recipe

    I love backyard barbecues and summertime gatherings, I think that summer entertaining is really the best way to bring together all of your favorite people and really make the best of the sunshine and fresh air! Why stick with the same old, same old side dishes at your next barbecue?

    Of course we all love deviled eggs, baked beans, potato salad, macaroni salad and corn on the cob...yes, the possibilities are endless, but I find that I tend to make the same things over and over again. Where's the fun in that?

    Let's get a little crazy and shake things up with new, exciting recipes the next time we have guests over! 

    Corn and Zucchini Pie Recipe
    Corn and Zucchini Pie Recipe

    Looking for other Easy Side Dish recipes to serve like this?

    Check out these delicious side dish recipes that I have shared over the years, like our Slow Cooker Cheesy Garlic Bacon Potatoes. I think you will love them all! Of course, this is just a small selection of our side dish recipes, like our Swiss Chard and Bacon Casserole! But we have LOTS of recipes on the blog, just click the Easy Side Dish Recipes tab on our entire FOOD INDEX for even more recipe ideas!

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    Corn and Zucchini Pie Recipe

    Why not change it up a bit? Like this fun Kiwi Salad Recipe that I recently shared - it is always fun to introduce a new option when you have friends and family over! Who knows, maybe you will realize that you like it even better than a macaroni salad!

    You may even love this recipe so much that you begin to incorporate it into your own family dinners, especially on weekends! It's really easy to make and I am sure that even the pickiest of children will love it.

    When Angeline was little, one of the only veggies she would eat was corn...let's just say that I wish I had thought to try a recipe like this back then, as I am sure that she would have happily eaten it!

    Corn and Zucchini Pie Recipe

    How to Make Corn and Zucchini Pie Recipe

    Ingredients

    • 1 tablespoon oil 
    • 4 cups sliced zucchini (unpeeled)
    • ½ cup diced white onion
    • 1 can, 15 oz, corn, drained
    • 3 eggs, beaten
    • 1 tablespoon dried basil
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • ¼ teaspoon pepper
    • 1 cup mozzarella cheese
    • ¼ cup Asiago cheese

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    Directions

    Preheat your oven to 375 degrees F and grease a 9" pie pan with nonstick cooking spray. 

    Add the oil, onion and zucchini to a skillet and cook it on medium heat for 5 minutes, or until the onions are translucent.

    easy Side dish Recipe

    Next, add in the corn and heat for an additional 3 minutes, then remove from stove. 

    easy Side dish Recipe

    In a large mixing bowl, add together your eggs, cheese and the spices and mix it together very well.

    easy Side dish Recipe

    Add in the zucchini mixture and stir it all well to ensure that the zucchini and corn are coated evenly. Pour the mixture into your prepared pan and bake your Corn and Zucchini Pie Recipe for 20-25 minutes.

    easy Side dish Recipe

    If your little cheese-loving heart so desires, you can top your Corn and Zucchini Pie with a bit of additional cheese before you serve it.

    Just be sure to allow your Corn and Zucchini Pie to set for about 8-10 minutes before you cut it into slices. It needs a little while to cool down and to set in order to firm up.  

    This Corn and Zucchini Pie Recipe serves 8. 

    Share this Corn and Zucchini Pie Recipe with your friends and family on social media!

    If you love this Corn and Zucchini Pie Recipe as much as we do, please leave me a 5-star review below and help me share this recipe on Facebook, Twitter and Pinterest!

    If you do make the recipe, I hope you’ll share that you tried it on Pinterest! I love it SO MUCH when readers share their feedback!

    Corn and Zucchini Pie in a casserole dish

    To print this Corn and Zucchini Pie Recipe, simply click the recipe card below!

    I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!

    Corn and Zucchini Pie

    Corn and Zucchini Pie Recipe

    Jennifer
    This Corn and Zucchini Pie Recipe is an easy side dish recipe and great for family dinner! This also makes a great vegetarian dinner if you like casseroles!
    No ratings yet
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Course Dinner, Side Dish
    Cuisine American
    Servings 8 servings
    Calories 303 kcal

    Ingredients
      

    • 1 tablespoon oil
    • 4 cups zucchini  unpeeled, sliced 
    • ½ cup white onion diced
    • 15 oz corn 15 oz can, drained
    • 3 eggs beaten
    • 1 tablespoon dried basil
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • ¼ teaspoon pepper
    • 1 cup mozzarella cheese
    • ¼ cup Asiago cheese

    Instructions
     

    • Preheat oven to 375 degrees F and grease a 9" pie pan with nonstick cooking spray.
    • Add oil, onion and zucchini to a skillet and cook on medium heat for 5 minutes or until onions are translucent. Add corn and heat an additional 3 minutes. Remove from heat.
    • In a large mixing bowl, add eggs, cheese and spices and mix well. Add zucchini mixture and stir well to coat evenly. Pour mixture into prepared pan and bake for 20-25 minutes. If desired, top with additional cheese before serving. Let set for 8-10 minutes before cutting into slices.

    Nutrition

    Serving: 1gCalories: 303kcalCarbohydrates: 44gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 75mgSodium: 460mgPotassium: 367mgFiber: 4gSugar: 2gVitamin A: 450IUVitamin C: 12mgCalcium: 213mgIron: 5mg
    Keyword Casserole, Corn, Zucchini
    Tried this recipe?Let us know how it was!

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    196 shares

    About Jennifer

    Jennifer, AKA "The Rebel Chick," is a 40-something Gen Xer who strives to help her readers live their best lives possible with easy recipes, travel inspiration and lifestyle tips!

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    Hi, I'm Jennifer! I'm a Miami native and I love sharing easy dinner recipes, baking recipes, travel ideas and general Miami Lifestyle fun! Follow along for inspiration on how to make the most of your life!

    More about me →

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