Zucchini and Summer Corn Pie

Summer in our region of the world means corn (we actually have a corn festival) and, of course, zucchini. Zucchini is that vegetable that multiplies and those that plant it spend a month or so giving it away to anyone and everyone, as there is no way to use up all they have harvested. 

Since these two vegetables are so plentiful, we thought why not come up with something that uses both ingredients and takes advantage of what nature provided. Zucchini and Summer Corn Pie is the newest addition to our zucchini recipe file and it's one I'll be keeping on hand. It is a very easy dish to prepare and is actually quite versatile. With the eggs, you could have this as a breakfast item, but we think it's best as a side or appetizer. Whichever way you decide, you won't be disappointed as the ingredients work so well together. Onion, sweet corn, zucchini and mushrooms sautéed in butter and herbs, then layered with eggs and cheese? You'll definitely want more than one piece.

Prepping the Ingredients

Using a 7-5/8" Petite Chef, dice the yellow onion. If you need additional guidance, check out our How to Cut Onions 3 Ways video.

Removing corn from the cob is quite easy, using the Petite Chef knife. Take a look at this infographic on How to Remove Corn from the Cob for some quick tips.

Using a Santoku-Style Trimmer, thinly slice the zucchini and mushrooms. Make sure the zucchini is cut as thin as possible as that will make the dish easier to cook and to cut when it's done.

Making the Pie

Once the prep work is done, this recipe comes together easily. Start by heating the butter in a large skillet over medium heat. Add the onion and sauté for around five minutes and then add the corn, zucchini and mushrooms. Sauté this mixture for an additional two to three minutes. Remove from the heat and add the basil and oregano, making sure to coat all of the vegetables. 

Line an eight-inch springform pan with parchment paper so the eggs won't leak out of the pan. Beat the eggs with a Mix-Stir and add the salt and pepper. 

To assemble the pie, layer half of the vegetable mixture into the pan, followed by three-quarters of the cheese and half of the egg mixture. Quick Tip: To avoid the pie from becoming soggy, make sure to use a Slotted Spoon to lift the vegetables out of the skillet, allowing the excess liquid to drain before placing them into the springform pan. Repeat this layering process a second time. If you want a prettier pie, reserve some of the cooked zucchini slices to place on top after it has been sprinkled with cheese. This will add a bit of color and texture to the top of the pie. 

Bake in an oven, preheated to 400 F for around 35 minutes or until the top is crisped and the eggs are fully cooked. Remove from the oven and let sit for 20 minutes so the pie will retain its shape. Once cooled, remove the sides of the pan and use the parchment paper to lift the pie onto a cutting board then cut into slices. 

This Zucchini and Summer Corn Pie tastes of summer, with the sweetness of the corn blending perfectly with the subtle flavor of zucchini and earthy taste of the mushrooms. There are only four eggs in this pie but they bind the ingredients together, along with the cheese, making it a versatile dish for breakfast, an appetizer or as a side. I had it on its own for lunch with a crusty piece of bread. Delicious!