Best 4 Zucchini Corn Pie Recipes

Zucchini corn pie is a delectable and versatile dish that combines the fresh flavors of zucchini and corn with a creamy custard filling, all encased in a flaky pie crust. This savory pie is a perfect blend of textures and flavors, making it a favorite among home cooks and food enthusiasts. With its vibrant colors and delightful taste, zucchini corn pie is a delightful addition to any meal, whether it's a casual family dinner or a special occasion gathering. This article presents a collection of carefully curated zucchini corn pie recipes that cater to diverse preferences and skill levels. From classic recipes that stay true to tradition to innovative variations that introduce exciting flavor combinations, this article has something for every culinary enthusiast.

Here are our top 4 tried and tested recipes!

ZUCCHINI, CORN, AND TOMATO PIE

Zucchini, Corn, and Tomato Pie image

Still trying to figure out what to do with the zucchini? Here's a great dish that is absolutely delicious!

Provided by Kim Graber

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Yield 6

Number Of Ingredients 7

Ingredients

1 ½ cups grated zucchini
¾ cup buttermilk baking mix
1 tomato, chopped
½ cup fresh corn kernels
½ cup diced onion
¾ cup shredded Cheddar cheese
2 eggs, beaten

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 16.8 g, Cholesterol 76.8 mg, Fat 6.8 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 3.6 g, Sodium 406.2 mg, Sugar 2.9 g

CORN, ZUCCHINI, AND TOMATO PIE

Corn, Zucchini, and Tomato Pie image

Provided by Diane Phillips

Categories Tomato Bake Parmesan Corn Zucchini Summer

Yield Makes 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 cups fresh, or frozen and defrosted corn kernels
5 small zucchini, cut into matchstick pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh dill weed
2 tablespoons melted butter
3 to 4 vine-ripened tomatoes, cut into 1/2-inch slices
1/2 cup freshly grated Parmesan cheese
1/4 cup dry bread crumbs
2 tablespoons olive oil

Steps:

Preheat the oven to 375°. In a 13 by 9-inch ovenproof baking dish, combine the corn, zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, the dill, and the melted butter, tossing to coat the vegetables. Cover the vegetable swith the tomatoes. Sprinkle with the remaining salt and pepper.
In a small bowl, combine the cheese and the bread crumbs. Sprinkle the mixture over the tomatoes and drizzle with the olive oil. Bake the pie for 30 minutes, or until the cheese is bubbling. Remove it from the oven, and let it stand for 5 minutes before serving.

CORN, ZUCCHINI, AND TOMATO PIE

Corn, Zucchini, and Tomato Pie image

Great summer pie recipe making the most of fresh vegetables such as corn and tomatoes.

Provided by crowewarlick

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

5 small zucchini, cut into matchsticks
3 cups fresh corn kernels
2 tablespoons butter, melted
2 tablespoons chopped fresh dill, or more to taste
2 teaspoons salt
1 teaspoon ground black pepper
3 tomatoes, cut into thick slices, or more to taste
½ cup grated Parmesan cheese
¼ cup dry bread crumbs
2 tablespoons olive oil

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine zucchini, corn, butter, dill, 1 teaspoon salt, and 1/2 teaspoon pepper in a 9x13-inch baking dish. Toss to coat vegetables. Cover with tomato slices. Sprinkle remaining salt and pepper on top.
Combine Parmesan cheese and bread crumbs in a small bowl. Sprinkle mixture over the tomatoes. Drizzle olive oil on top.
Bake, uncovered, in the preheated oven until vegetables are tender, about 30 minutes. Remove from oven and let stand for 5 minutes before serving.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 18.5 g, Cholesterol 12 mg, Fat 8.8 g, Fiber 3.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 722.5 mg, Sugar 4.9 g

ZUCCHINI CORN PIE

Zucchini Corn Pie image

i love zucchini and corn together its easy to make

Provided by Patsy Fowler

Categories Vegetables

Time 55m

Number Of Ingredients 10

Ingredients

1 prepared pie crust, par baked according to package directions
1 lb zucchini, scrubbed and cut into a 1/2 inch dice
1 c fresh or frozen corn
salt and pepper, to taste
1 egg, lightly beaten
1/2 c mayonnaise
1 c cheddar cheese, shredded
2 Tbsp butter, melted
1/2 c butter crakers, crushed
1/3 c chopped toasted pecans

Steps:

1. preheat oven to 350.
2. place the diced zucchini in a microwave safe bowl and microwave for 2-3 minutes, until tender crisp.
3. drain and then press between paper towels to remove some of the moisture. add the corn and season well with salt and pepper.
4. stir in the beaten egg, mayonnaise and cheese and spread in the par baked pie shell.
5. combine the melted butter, cracker crumbs and pecans in a bowl and then sprinkle over the top of the vegetable mixture. bake for 35-40 minutes, until bubbly.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your pie.
Don't overcook the zucchini: It should be tender but still have a little bit of a bite to it.
Use a good quality cheese: This will also make a big difference in the flavor of the pie.
Don't be afraid to experiment: You can add other vegetables to this pie, such as bell peppers, onions, or mushrooms.
Make sure the pie is completely cooled before serving: This will help it to hold its shape.

Conclusion:

Zucchini corn pie is a delicious and easy-to-make dish that is perfect for summer gatherings. It's a great way to use up fresh zucchini and corn, and it's also a good source of vitamins and minerals. If you're looking for a new and exciting way to enjoy zucchini and corn, this pie is definitely worth trying.