Description
This crustless savory pie is filled with sweet corn, tender zucchini, fresh herbs, and melty cheese. It’s a delicious way to use up summer produce and makes a perfect light dinner or brunch option—no pastry crust required!
Ingredients
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2 tablespoons olive oil
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1 small onion, finely chopped
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2 cups zucchini, grated (about 1 medium)
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1 cup fresh or frozen sweet corn kernels
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3 large eggs
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1/2 cup whole milk or half-and-half
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3/4 cup grated sharp cheddar cheese
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1/4 cup grated Parmesan cheese
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1/3 cup all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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2 tablespoons chopped fresh basil or parsley
Instructions
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish or similar baking dish.
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Heat olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes, until softened. Add grated zucchini and cook another 3–5 minutes until most of the moisture evaporates. Stir in corn and cook 1 minute more. Remove from heat and let cool slightly.
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In a large bowl, whisk together eggs, milk, cheddar, Parmesan, flour, baking powder, salt, pepper, and herbs.
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Add the zucchini-corn mixture to the egg mixture and stir to combine. Pour into prepared pie dish and smooth the top.
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Bake for 35–40 minutes, or until set and golden brown on top. Let cool slightly before slicing and serving.
Notes
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Great served warm or at room temperature.
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You can use yellow squash instead of zucchini or a mix of both.
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Add a pinch of red pepper flakes for a little heat.