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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 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!

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

Ingredients

1 tablespoon oil
4 cups sliced zucchini (unpeeled)
1/2 cup diced white onion
1 can, 15 oz, corn, drained
3 eggs, beaten
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 cup mozzarella cheese
1/4 cup Asiago cheese

If you do not currently own a pie dish, have no fear! There are plenty available on Amazon.com, at all prices and in tons of different designs.

Directions

Preheat your oven to 375 degrees 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.

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

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

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.

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.

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

Corn and Zucchini Pie Recipe

Ingredients

1 tablespoon oil
4 cups sliced zucchini unpeeled
1/2 cup diced white onion
1 can 15 oz, corn, drained
3 eggs beaten
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 cup mozzarella cheese
1/4 cup Asiago cheese

Instructions

Preheat oven to 375 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.

If you enjoyed this Corn and Zucchini Pie Recipe, please take a moment to share it on Pinterest for me, I would be so appreciative!