Zucchini, onion and sweet corn pie is the perfect summer dish for your table. It’s full of flavor, and a sneaky way to serve veggies that your kids will love.
Can you believe it’s almost summer?? We live in the Deep South, and I feel like every year the window between spring and summer gets shorter and shorter. This year our family has committed to indulging in as much seasonal produce as possible, which means HELLO all of the beautiful spring & summer veggie options! Zucchini, Onion and Sweet Corn Pie is perfect for this time of year.
Zucchini Pie is one of the most delicious way to enjoy fresh summer produce! With only about 10 minutes of preparation time, you can have a yummy side dish that is perfect to serve with Easter dinner, grilled meat or any meal! The texture is a nice cross between a quiche and a cake. It’s moist, flavorful and looks fancy without needing to slave over it!
This zucchini, onion and sweet corn pie is incredibly easy to prepare and is the perfect side dish for a warm summer night. I recommend doubling the recipe for leftovers, as this is sure to be a crowd pleaser.
I personally chose to make this recipe dairy-free, but if you eat cheese you can add in 1/2 cup of Parmesan cheese and a 1/2 cup of shredded cheddar for extra flavor! Meat eater? Cooked chopped bacon is a great edition.
Want even more veggies? Experiment with adding chopped spinach, mushrooms or squash!
While this dish is perfect for summer, you can also make this Zucchini, Onion and Sweet Corn Pie as a delicious and creative side dish for holiday meals, like Thanksgiving.
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Ingredients Needed for Zucchini, Onion and Sweet Corn Pie
This super easy pie comes together with minimal ingredients and minimal prep, which is my kind of recipe! It’s also a great way to utilize veggies grown from your garden, or take advantage of how affordable zucchini is during the spring and summer. All you need is:
- Yellow Squash
- Yellow Onion
- Vegetable Oil
- Pancake mix
Zucchini Pie Tips
This yummy Zucchini Pie is essentially a deep dish savory pie. Crustless, it comes together with an easy batter made from pancake mix (like Bisquick), vegetable oil and eggs.
Made with layers of thinly sliced zucchini, onion and cheese, this easy pie recipe is like a cross between a quiche and a cake!
If you would prefer, you can shred the zucchini by throwing it in your food processor. You can also swap the pancake mix for a gluten free variety! This crustless zucchini pie can be refrigerated for up to 4 days, and tastes great right out of the fridge or reheated.
Preparation and Storage Tips
- Make Ahead: You can bake the Zucchini, Onion and Sweet Corn Pie in advance and let it rest on the counter at room temperature until ready to serve. If you plan to bake it more than a few hours in advance, allow the pie to cool completely, and then cover and refrigerate until ready to serve.
- The pie will last in the refrigerator for up to 3-4 days.
- Check your pie after it’s cooked for 40 minutes by inserting a toothpick in multiple places. If they all come out clean, it’s ready!
- To reheat Zucchini Pie: Preheat the oven to 350 degrees F. Allow the dish to come to room temperature on the counter (if refrigerated). Bake in the oven until warmed through (about 15-20 minutes).
- 3 large eggs
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 small yellow onion, diced
- 1 can of sweet corn, drained
- 1/2 cup canola or vegetable oil
- 1 cup biscuit mix (I like to use Bisquick)
- 1 garlic clove, minced
- 1/2 tablespoon salt
- 1 teaspoon pepper
- 1/2 tablespoon chopped Rosemary
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the oil, garlic, salt, pepper, Rosemary and eggs.
- Stir in the veggies and baking mix, being sure to mix well.
- Pour the mixture into a well-greased 9 inch deep dish pie plate.
- Bake at 350 degrees for 40 minutes, or until lightly
- Allow to cool slightly before slicing. Serve warm or room temperature!
if you don’t have a deep dish pie plate, don’t worry! Feel free to use a regular pie plate, small baking dish or small casserole dish (8 inch).
You can bake the Zucchini, Onion and Sweet Corn Pie in advance and let it rest on the counter at room temperature until ready to serve. If you plan to bake it more than a few hours in advance, allow the pie to cool completely, and then cover and refrigerate until ready to serve.
The pie will last in the refrigerator for up to 3-4 days.
Check your pie after it's cooked for 40 minutes by inserting a toothpick in multiple places. If they all come out clean, it's ready! Reduce cooking times if need be: you’ll know it’s done when the top of the pie is lightly browned.
This is a wonderful addition for brunch, and also makes a fantastic Easter side dish.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 235Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 70mgSodium: 485mgCarbohydrates: 15gFiber: 1gSugar: 4gProtein: 5g
A few notes for this Zucchini, Onion and Sweet Corn Pie: if you don’t have a deep dish pie plate, don’t worry! Feel free to use a regular pie plate, small baking dish or small casserole dish (8 inch). Reduce cooking times if need be: you’ll know it’s done when the top of the pie is lightly browned.
What are your favorite summer vegetables?