Fresh Corn and Zucchini Bake

Experience the delight of summer produce with this Sweet Corn and Zucchini Pie, a savory and hearty dish that perfectly captures the essence of garden-fresh vegetables. Combining the sweetness of corn with the subtle flavors of zucchini and the earthy tones of mushrooms, this pie is accentuated with herbs and cheeses for a melt-in-your-mouth experience. It’s an ideal recipe for a family dinner or a festive gathering, showcasing the best of seasonal ingredients.


  • 4 tablespoons butter
  • Half a yellow onion, diced
  • 2 ears of sweet corn, kernels removed
  • 2 large zucchini, thinly sliced (approximately 4 cups)
  • 8 ounces sliced mushrooms
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 12 ounces shredded cheese (combination of Mozzarella and Swiss recommended)
  • 4 eggs, beaten


  1. Preheat the Oven and Prepare the Pan: Start by preheating your oven to 375°F (190°C). Grease a deep pie dish or a similar baking dish with butter or cooking spray.
  2. Cook the Vegetables: Heat a large skillet over medium heat and melt the butter. Add the diced onion to the skillet and sauté until it begins to soften and become translucent, typically taking about 3-5 minutes. Next, incorporate the corn kernels, thinly sliced zucchini, and sliced mushrooms. Continue to cook, stirring occasionally, until all the vegetables are tender, which should take about 7-10 minutes.
  3. Season the Mixture: Stir in the dried basil, oregano, and salt, mixing well to ensure the vegetables are evenly seasoned.
  4. Combine with Cheese and Eggs: Transfer the cooked vegetables to a large mixing bowl. Add the shredded cheese and beaten eggs to the bowl, stirring until everything is well combined.
  5. Assemble the Pie: Pour the vegetable, cheese, and egg mixture into the prepared pie dish, smoothing the top with a spoon or spatula.
  6. Bake: Place the pie dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set.
  7. Cool and Serve: Allow the pie to cool for at least 10 minutes before slicing. This rest period helps the pie set completely, making it easier to cut into neat slices.


This Sweet Corn and Zucchini Pie is a fantastic way to enjoy the abundance of summer vegetables in a rich and satisfying dish. The combination of sweet corn, zucchini, and mushrooms with the creamy, melty cheeses creates a delicious harmony of flavors that’s both comforting and invigorating. Whether served as a main course or a luxurious side dish, this pie is sure to be a hit at any meal. Enjoy the creamy texture and robust flavors of this delightful vegetable pie!