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Cheesy Zucchini and Corn Pie. This is the savory pie of summer. Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. Simple summertime dinner perfection. Plus kind of fun for meatless Monday!

overhead photo of Cheesy Zucchini and Corn Pie with 3 pieces cut and a knife

We are smack in the middle of summer and the produce is finally starting to pile into our local farmers market and road side farm stand. As you can probably guess, I am very excited about the abundance of stone fruits, berries, sweet corn, zucchini, tomatoes, peppers, etc. etc.

It’s still a little early around here for tomatoes, so this week’s focus is majorly on zucchini and corn, two summer staples that if I’m being honest, I never know what to do with!

overhead photo of zucchini and corn in staub skillet

Yes, yes, it’s true, I too can have a hard time knowing what to do with summer produce, especially zucchini and corn. All I ever think to do with corn is grill it up with plenty of butter. And for zucchini? My go-to is roasted with olive oil, salt and pepper. Simple, simple, and sometimes kind of boring, right?

Thankfully after some brainstorming (read a lot of head scratching, looking through photos, and texting friends and family for inspiration) I have a list full of new ideas that I am exited to share with you all over the next couple of months.

SO, don’t even think about getting sick of the summer produce. OK? Great. Cool.

PS. tell me what your favorite summer produce is. I really want to hear from you guys about what types of recipes you’d like to be seeing! I love creating content that you actually want to see and read about, so let me know!

PSS. and this is so random, but something that has been on my mind. Do you guys enjoy when I talk about what’s going on in my life within a recipe post? Or is it better to just talk about the recipe and save the life stuff for Sunday’s Favorite’s Post?

overhead photo of raw Cheesy Zucchini and Corn Pie before baking

Last summer I was the queen of throwing corn into dishes, where corn really doesn’t usually belong. For example, I paired it with lobster, threw it on a pizza, and even on toast, kind of different, kind of delicious.

This pie however, might just be the most different of them all. Or maybe not, it really just depends how you look at. In thinking about it, there are lots of savory pies out in the world, and really this is similar to a quiche, but a little less eggy and potentially heavier on the cheese. Either way you look at it, know that this savory pie is really, really good.

Also? Let’s be real, who doesn’t love having pie for dinner?!

It’s fun. It’s good. You need it!

overhead photo Cheesy Zucchini and Corn Pie just out of the oven on sheet pan

Here are some details.

The crust is pretty simple, and actually uses the same base as last Friday’s custard tart, Ritz crackers. You don’t have to use Ritz, you can really use your favorite savory, buttery cracker, but I just happened to have Ritz on hand. Just be sure to use a cracker that isn’t too overpowering in flavor, something simple.

I smashed the crackers into fine crumbs, added toasted sesame seeds, melted butter, and then pre-baked it into a tart pan to ensure the crust would get a nice, deep, and golden color before adding the filling. I love this crust, it’s buttery, easy to make, and really flavorful thanks to the sesame seeds.

While the crust is pre-baking, work on the filling. It’s a simple mix of caramelized onions, fresh herbs, zucchini and corn. I like to cook the vegetables first, before adding them to the tart. This helps to help draw out any excess moisture and nicely caramelize them before covering the dish in cheese. This step is key because zucchini has a lot of excess water and it needs to be cooked out before baking. If you were to leave it raw, you’d have a watery pie, and trust me, no one wants a watery pie.

As I mentioned, this is very similar to a quiche, but just less eggy, I used a few eggs and mixed them with three of my favorite cheeses, Brie, fontina, and parmesan. Toss the egg/cheese mix with the vegetables, bake, and you’ll have a savory summer pie that is SO GOOD.

close up overhead photo of Cheesy Zucchini and Corn Pie with 1 piece cut and knife

I will admit that this is a bit more time intensive than most of the recipes I’ve been sharing lately, but the degree of deliciousness this pie provides is totally worth it.

Plus, I don’t know about you guys, but some nights I really just love spending a little time in the kitchen, even when I am super busy. Cooking, especially when I am not cooking for any other reason than to just eat it (meaning I am not testing or photographing the recipe), is such a major stress reliever for me. I find it so relaxing.

Anyone else feel the same way? I know my mom feels this way too, but about baking!

The bonus about this recipe is that it really triples as a brunch, lunch, and dinner recipe. And, the leftovers are great the next day, warm or cold.

Try serving this with a simple arugula salad on top. I’m talking fresh arugula, fresh basil, lemon juice, olive oil, salt and pepper. The peppered arugula will compliment the sweet flavors from the corn. Very into it.

Trust me, once you make this it’s going to become your new go-to for the summer. It’s so good.

overhead photo of Cheesy Zucchini and Corn Pie with 4 pieces cut and a knife

If you make this cheesy zucchini and corn pie, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this farmers market pie, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Cheesy Zucchini and Corn Pie

Author: Tieghan Gerard
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories Per Serving: 578 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Sesame Crust

Zucchini Filling

Instructions

  • 1. Preheat the oven to 375 degrees F. Grease a 9-inch tart pan or pie plate with butter, place the pan onto a baking sheet. 
    2. To make the crust. In a medium bowl, stir together the cracker crumbs, sesame seeds, and butter. Press the mix into the prepared pan, packing the crumbs in firmly. Transfer to the oven and bake 10 minutes or until lightly golden. 
    3. Meanwhile, make the filling. Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch each of salt and pepper. Cook until the onion is fragrant, about 5 minutes. Add the garlic, zucchini, corn, red pepper flakes, and thyme. Season with salt and pepper. Cook, stirring occasionally until the zucchini is tender and beginning to caramelize, 5-10 minutes. Remove from the heat and let cool. 
    4. In a large bowl, whisk together the eggs, cheeses, and basil. Stir in the vegetables. Pour the filling into the pie crust, wiggling the pan around to help evenly distribute the ingredients. Transfer to the oven and bake 35-40 minutes or until the cheese has melted and the eggs are set. Let cool 5-10 minutes before serving. Serve topped with fresh basil and thyme. Enjoy! 
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overhead horizontal photo of Cheesy Zucchini and Corn Pie

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Comments

  1. 5 stars
    I love that your life-stories are shared along with the recipes. I certainly love your recipes and I do make some of them. In fact I made your Roasted Garlic Spaghetti Squash Lasagne Boats recipe (with a choice of spaghetti squash or on noodles) for company on the 5th of July! The meat sauce was a huge hit. However some dietary restrictions mean that I can’t eat certain foods. Even when I know I won’t be able to make the recipe, I still read the post because I enjoy reading what you share about what you are doing or what you at thinking about!

    Reply

  3. 5 stars
    I enjoy your personal comments, and when I’m rushed, I simply scroll past.
    Btw, this pie recipe looks fantastic!

    Reply

  4. I love the stories in your posts. Definitely makes it personal. But I am also the person who reads a cookbook front to back, intros, etc and not for recipes. And for the ones that don’t want to read, you do have the skip to recipe button. I say keep it! I love melons and would love to see some ways to use it!

    Reply

  5. keep talking about life. sometimes i skip the recipe (if i know it won’t go over w/ my family) but still read the post for the life info : )

    Reply

  6. 5 stars
    The combination of the cheeses with the veggies sounds DELICIOUS even without having made it! I’ll have to pick us some summer squash the next time the farmer’s market is open. As for you sharing your thoughts on what is going on in your life while writing the recipe, I love it. It’s like being in your kitchen with you and just chatting as if you were my next door neighbor.

    Reply

    1. Thank you so much Carol! This is so sweet. I am so glad you are enjoying my posts and recipes!

      Reply

  7. I wish you gave the nutritional info.
    I usually can’t eat your recipes because I am grain and white sugar free.
    As for a zuchinni recipe my fave is anything using zuchinni as a noodle. There’s a zuchinni noodle enchilada to die for

    Reply

  9. I love your recipe narration. It’s part of your brand! If you are no longer feeling it andwamt to transition, your readers will understand.

    I am loving grilled yellow squash this summer. I make it at least twice week, sometimes just some standard s&p, sometimes drizzled in pesto. I love it’s roasty flavor.

    Can’t wait to try this recipe!

    Reply

  10. More sharing about your life in your recipes! That is what makes me read them and of course the food too! Xoxo Gail

    Reply

  11. Personally I adore your recipes and really enjoy reading about your personal life. There will never be too many pictures of Merle :). In fact when you post drink recipes, I still read your posts so I don’t miss anything even though I don’t drink.

    Reply

  13. Yummy! Honestly, I always have zucchinis in my fridge as a go to vegetable so this recipe is a great brunch idea!
    I would probably try a different cheese as I get so much mucus eating creamy cheeses like brie. :-((

    I also love rhubarb, peaches and strawberries during the summer

    http://www.citruslove.com

    Reply

  14. I love reading your recipes and stories. You are very talented and interesting! It is like talking with a friend! I am going to make this.

    Happy day to you!

    Reply

  15. Tieghan, I love how you share stories in your recipe narration! Perfect with a morning coffee, like reading a letter from a friend. It personalizes your work, and is now part of your brand. I wouldn’t stop unless it no longer works for you. If it no longer works for you, your readers will understand and transition with you. Thanks for this recipe. Sounds delicious!

    Reply