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Bring on the light summer meals with this Sweet Corn and Zucchini Pie recipe. Bake layers of summer squash with sweet corn, cheese, and just enough egg to hold this vegetable torte together and slice into beautiful pieces. A great brunch addition!
*Today I’m partnering withSharp Home USA~ Sharp creates quality home appliances that make life easier! I’ve been using theSuperheated Steam Countertop Ovenfor the past few months, and can’t wait to share how it makes cooking healthy meals easier. Thanks for supporting me and the brands I work with. I only share this space with the very best ~ and that’s a promise.
Contents
How to make a Zucchini Pie
This vegetable torte makes for a beautiful presentation at a brunch or for a summer meal. I am planning on making this for our Easter potluck brunch. Something so beautiful makes healthy eating more fun.
Be sure to save (or Pin) this recipe for when your summer garden is abundant. We ate so much zucchini in the summer when I was a kid – this would have been a great option for it!
Use a mandoline slicer to very thinly slice summer squash for the easiest assembly. It’s a lot faster than trying to hand cut tons of slices in even pieces!
Once the zucchini is ready in slices, make the corn mixture by sautéing the onions and the corn, and seasoning it with salt and pepper.
I like to bake this in a springform pan so there isn’t an issue removing it. I am sure a regular cake pan would work, just be sure to allow it to set before trying to take it out of the pan.
Line a springform pan with parchment to keep the egg from seeping out the bottom of the pan (saying this from experience!). Another option would be to bake it on a baking sheet so if egg comes out, it doesn’t drip down in your oven.
Layer the thinly sliced zucchini in the bottom of the pan (I used 2 layers – if your zucchini slices are handcut, you only need one layer).
Between each zucchini layer, add a layer of sweet corn, cheese, and a little egg. This isn’t really an egg dish. The egg is there simply to help hold it together.
An Easy Baked Dinner or Brunch Option
I love having lighter meals in the evening, and this healthy Sweet Corn Zucchini Pie is has been on regular rotation the past few weeks!
So much summery flavor, with just the right amount of cheese to turn it into a meal!
This bakes quickly in my SharpSuperheated Steam Countertop Oven. If you’re making this mid summer, you’ll appreciate that there’s no need to preheat the oven, and it emits very little heat. I used my steam oven so much last summer when I really didn’t want to turn on my oven!
Another amazing thing about theSuperheated Steam Countertop Ovenis that it bakes about 1/3 faster than a regular oven. Precious minutes on a busy day!
How to Serve Sweet Corn Zucchini Pie
Enjoy this healthy zucchini pie with a salad for the perfect summery dinner.
I make this just to keep in the refrigerator for quick meals. I eat it for breakfast, lunch and dinner. A little bit of hot sauce jazzes it up if I am eating it plain, which I often do. A salad with lots of balsamic goes very well with it also.
Sweet Corn Zucchini Pie
A light summery meal or brunch addition! This vegetable torte screams summer. Serve with with a side salad for an evening meal, or fruit for a healthy breakfast.
4.79 from 14 votes
Print Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6 servings
Calories: 196kcal
Author: Michelle Miller
Ingredients
- 4 zucchini medium, very thinly sliced
- 1 tablespoon olive oil
- 1 onion minced
- 3 ears sweet corn removed from cob
- 1 teaspoon sea salt
- black pepper to taste
- 3 eggs beaten
- 1 teaspoon sea salt
- 1 cup cheddar cheese shredded
US Customary - Metric
Instructions
Use a mandoline slicer, or very thinly slice zucchini and summer squash.
Season beaten eggs with 1 teaspoon sea salt and black pepper, to taste.
Add olive oil to a frying pan over medium heat, and then saute onion for about 7 minutes, until it begins to brown. Add sweet corn, salt and pepper, and saute for another 2-3 minutes.
Line an 8 inch springform pan with parchment paper. This helps the egg from seeping out through the bottom of your pan. If you don't have something to line the pan, set your pan on a baking tray to catch the egg that comes out while cooking.
Add 2 layers of zucchini around the bottom of the springform pan. Top the layer with 1/3 of the corn mixture, and 1/3 of the cheese. Drizzle about 1/3 of the egg on the layer to help it hold together. Repeat until you have 4 layers of zucchini and 3 layers with corn, cheese and egg.
Bake in the Sharp Superheated Steam Countertop Oven for 26 minutes on Bake/Reheat at 400º F.
If using a conventional oven, preheat oven to 400º F and bake for 40 minutes, or until the top has crisped up and the eggs are fully cooked.
Allow to set for 20-30 minutes before cutting slices.
Video
Notes
This zucchini pie is great cold and makes a great meal-prep breakfast option!
Nutrition
Calories: 196kcal | Carbohydrates: 14g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 553mg | Potassium: 538mg | Fiber: 2g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 27.8mg | Calcium: 173mg | Iron: 1.3mg
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Other Easy Vegetarian Recipes:
- Creamy Tomato One Pot Pasta, by Sunkissed Kitchen
- Vegetarian Enchilada Casserole, by Sunkissed Kitchen
- Cold Beet Salad with Pecan Arugula Pesto, by Sunkissed Kitchen
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