Mediterranean Sweet Corn and Zucchini Pie
This Mediterranean-inspired Sweet Corn and Zucchini Pie is a cozy, cheesy vegetable bake that’s perfect as a main dish or hearty side. Fresh summer zucchini, sweet corn, and onions are bound together with eggs and melty cheese, seasoned with basil and oregano for that Mediterranean flair. It’s easy to prepare, versatile enough for brunch or dinner, and a great way to showcase fresh garden vegetables.
Time
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8
Ingredients
Dairy/Fats:
4 tablespoons butter
12 ounces shredded cheese (Mozzarella and Swiss, or a mix of your choice)
4 eggs, beaten
Vegetables:
½ yellow onion, diced
2 ears sweet corn (or about 1 ½ cups frozen corn, defrosted and drained)
2 large zucchini, sliced very thinly (about 4 cups)
8 ounces sliced mushrooms (optional)
Seasonings:
1 tablespoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
Instructions
Prep the Oven and Pan
Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish or deep pie dish with butter or cooking spray.
Cook the Vegetables
In a large skillet, melt 2 tablespoons butter over medium heat.
Add the onion and cook until softened, about 3–4 minutes.
Stir in the corn, zucchini, and mushrooms (if using). Cook for 5–7 minutes until tender and most of the liquid has evaporated. Remove from heat and let cool slightly.
Make the Egg Mixture
In a large bowl, whisk together the eggs, remaining 2 tablespoons butter (melted), basil, oregano, salt, and 8 ounces of the shredded cheese.
Combine and Assemble
Fold the sautéed vegetables into the egg and cheese mixture until evenly coated.
Pour into the prepared baking dish.
Sprinkle the remaining 4 ounces of shredded cheese evenly on top.
Bake the Pie
Bake uncovered for 35–40 minutes, until the center is set and the top is golden and bubbly.
Let rest for 5–10 minutes before slicing.
Serve
Slice into squares or wedges and enjoy warm.
Tips & Variations
Cheese Choices: Mozzarella and Swiss make a mild and melty combo, but you can swap in feta for tanginess, Parmesan for sharpness, or Gruyère for a nutty flavor.
Make It Creamier: Stir in ½ cup ricotta or cottage cheese with the eggs for extra richness.
Zucchini Prep: If your zucchini is very watery, sprinkle slices lightly with salt, let sit 10 minutes, then pat dry with a towel before cooking. This keeps the pie from getting soggy.
Add Herbs: Fresh basil, parsley, or thyme can be used instead of dried for brighter flavor.
Spice It Up: Add a pinch of red pepper flakes or a dash of smoked paprika for extra depth.
Protein Boost: Mix in diced cooked chicken, turkey sausage, or even chickpeas for a heartier main dish.
Low-Carb Option: Use half zucchini and half yellow squash for variety while keeping the dish light and vegetable-forward.
Mushroom-Free: Skip the mushrooms if you prefer, or replace them with roasted red peppers or artichoke hearts for a Mediterranean twist.
Q&A
Q: Can I make this pie ahead of time?
A: Yes. You can prepare the pie up to the baking step, cover it tightly, and refrigerate overnight. Bake the next day, adding 5–10 minutes to the cooking time.
Q: Can I freeze it?
A: Absolutely. Bake the pie, let it cool, then slice and freeze in portions. Reheat in the oven or microwave until warmed through.
Q: What’s the best way to slice zucchini thinly?
A: A mandoline slicer works best for even, paper-thin slices. A sharp knife will also work if you keep the slices consistent.
Q: Can I make it dairy-free?
A: Yes. Use olive oil instead of butter and swap in dairy-free cheese alternatives. The texture will be slightly different, but it will still set well with the eggs.
Q: What should I serve it with?
A: A fresh green salad, roasted potatoes, or a simple tomato soup pairs beautifully with this savory pie.
Nutrition
(per serving, based on 8 servings)
Calories: ~260
Protein: 13 g
Carbohydrates: 10 g
Fat: 19 g
Fiber: 2 g
Sodium: 430 mg
Calcium: 240 mg
(Values are approximate and will vary depending on the type of cheese and butter used.)
Conclusion
Mediterranean Sweet Corn and Zucchini Pie is a cheesy, veggie-packed dish that celebrates the flavors of summer with a Mediterranean touch. It’s versatile enough to serve as a main dish for brunch or dinner, and it pairs well with fresh salads or roasted sides. With its make-ahead and freezer-friendly options, it’s also perfect for meal prep. Light, flavorful, and satisfying, this pie is a great way to enjoy seasonal vegetables in a comforting, wholesome way.