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Sweet Corn and Zucchini Pie

Sweet Corn and Zucchini Pie

Serves: 8

Hands On Time: 

Total Time: 


4 tablespoons unsalted butter
2 large zucchini squash, thinly sliced
1/2 large Vidalia onion, chopped
2 ears sweet corn
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup grated sharp cheddar cheese
3 large eggs, beaten
2 ounces cream cheese


Heat oven to 350 degrees. Butter a 9-inch pie plate.

In a large skillet, melt the butter over medium heat. Add the zucchini and onion. Cut the corn off of the cobs and add it to the pan, cooking until the vegetables soften (do not allow them to get mushy), 5 to 8 minutes. Remove  from the heat and stir in the basil, oregano, salt and pepper. Stir in the cheddar, eggs and cream cheese.

Pour the mixture into the prepared pie plate. Arrange the top slices of zucchini so that they lay flat and the dish looks nice. Bake until bubbly and browned, about 30 minutes. Let cool slightly and serve in wedges.

Photo: Ramona King

About the recipe

This pie is by far Visual Content Producer Ramona King's favorite recipe with zucchini. The dried herbs perfectly compliment the mildness of the summer squash while the corn and Vidalia onions add a sweet and crunchy note. Add cream cheese and cheddar cheese, and you’ve got yourself a comforting and bright bite. Here in the South, we like to cover our vegetables in cheese and we don’t like to be judged for it.