I’m constantly trying to eat more vegetables so normally that just means I throw broccoli in anything I’m cooking or else have a bag of salad with my meal. Aka I struggle.

With all the great produce available during the summer I really wanted to eat more local veggies and make something that would have leftovers for lunch at work so I checked my Pinterest boards to see what recipes I had pinned. Lo and behold, I had pinned this recipe and it sounded like the perfect recipe to try on a summer night and check the vegetable box!

Crustless Corn & Zucchini Pie


  • 4 T butter
  • 1/2 of a yellow onion, diced
  • 3 ears sweet corn
  • 3 zucchini, sliced thinly (or 2 large zuc)
  • 8 oz sliced mushrooms
  • 1 T dried basil
  • 1 t dried oregano
  • 1/2 t salt
  • 12 oz shredded cheese (I used a mozzarella & provolone blend, plus some more plain mozzarella and a Mexican blend bc I didn’t buy enough and had to go to my cheese drawer)
  • 4 eggs, beaten

Preheat the oven to 375 degrees. Pull out a large saucepan and melt your butter over medium high heat. Add the onion, zucchini and mushrooms and start to saute them. Cut the corn off the cob and add that in too, cooking the vegetables until they’re soft, about 15ish minutes total.

Remove the veggies from the heat and let them cool for a few minutes. Put 1-15 zucchini slices to the side. Add the seasoning, eggs and cheese to the pan and stir it all together.

Grease a 9″ pie pan or put parchment paper down. Pour your mixture in, and top with those zucchini slices and a little cheese for looks. Then cover with foil and bake at 375 for 20 minutes. Remove the foil and bake another 7 minutes to brown the top and finish baking the pie. Let is sit for a few minutes to set, then serve!

Results: This was everything I wanted – the fresh veggies, some cheese and feeling full, but not stuffed. I got a “This is really delicious” from Hunter anddddd he went back for seconds, so 2 thumbs up from us. Oh, and I didn’t even miss the crust (which I was worried about because I love carbs)!

How soon can I make another?

2 Thoughts on “Crustless Sweet Corn & Zucchini Pie”

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