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.
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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!
Where can I find the recipe card for this Corn and Zucchini Pie Recipe?
If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the Corn and Zucchini Pie Recipe, just scroll right on down to the bottom, where I have a printable recipe card just for you!
I know that a lot of people are old fashioned – like me! – and like to have a printed out recipe card. Are recipe books still a thing in your household? Check out these cool recipe books (of course they are all blank, so that you can fill them up with your own recipes!) on Amazon!
Looking for other Quick & Easy Side Dish recipes to serve alongside my easy Side dish Recipe?
Check out these delicious side dish recipes that I have shared over the years. They are all tried and true recipes that I have made over the years, or my trusty food writers have made.
I think you will love them all! Of course, this is just a small selection of breakfast and brunch recipes, but we have LOTS and lots of recipes on the blog that are perfect for breakfast and brunch– just type “side dish” into the search bar on the right hand side of the screen and they will pop up for you!
- Crockpot Baked Potatoes Recipe
- Buttery Dill Potatoes Recipe
- Bean Salad with Fried Kalamata Olives
- Green Beans with Garlic & Tomato Recipe
- Sheetpan Ranch Potatoes Recipe
- Slow Cooker Cheesy Garlic Bacon Potatoes
- Shaved Brussel Spouts & Parmesan Salad
- Swiss Chard and Bacon Casserole
- Butternut Squash Casserole Recipe
- 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
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
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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!
I know that sometimes it is easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? This is why I love offering this option to my readers as well!
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
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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.
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