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.
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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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 and eggs. I recommend using Bisquick!
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.
- 3 large eggs
- 2 zucchini, 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 teaspoon salt
- 1 teaspoon pepper
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the oil, garlic, salt, pepper and eggs.
- Stir in the veggies and baking mix, being sure to mix well.
- Pour the mixture into a greased 9 inch deep dish pie plate.
- Bake at 350 degrees for 35 minutes, or until lightly
- Allow to cool slightly before serving for best results!
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.
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?
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