Can I use frozen corn in Sweet Corn Zucchini Pie?

Yes, frozen corn can absolutely be used in Sweet Corn Zucchini Pie , but it’s important to thaw and drain it thoroughly before cooking. Frozen corn retains extra moisture, which can make the pie soggy if used straight from the freezer. For best flavor and texture, sauté it for a few minutes with the onion to reduce moisture and bring out its sweetness. That said, nothing beats the pop and freshness of corn cut straight off the cob—especially during summer.

How do I keep zucchini from making the pie watery?

Zucchini has high water content, which can make your pie soft or even runny if it’s not prepped correctly. To avoid this, slice your zucchini thin, salt it lightly, and let it rest on paper towels for about 10 minutes before blotting dry. You can also briefly roast or sauté the slices to release extra moisture. These simple steps ensure your Sweet Corn Zucchini Pie holds its layers and slices beautifully.

Is Sweet Corn Zucchini Pie gluten-free?

Yes, the classic version of Sweet Corn Zucchini Pie is naturally gluten-free, as it doesn’t require any flour or crust. However, always double-check your cheese and seasoning blends to ensure they’re certified gluten-free if you’re cooking for someone with celiac disease. For added assurance, you can also line your baking pan with parchment paper to prevent any potential sticking or contamination.

Can Sweet Corn Zucchini Pie be made ahead of time?

Absolutely. One of the best things about Sweet Corn Zucchini Pie is how well it holds up for next-day meals. You can assemble it the night before, cover it tightly, and refrigerate it unbaked. When ready to serve, simply bake it as directed—just allow an extra 5–10 minutes to compensate for the colder temperature. You can also bake it completely, refrigerate it, and reheat it later in the oven or air fryer without losing flavor or texture.

What cheese works best for my Sweet Corn Zucchini Pie?

Sharp cheddar is a classic choice because it provides bold flavor and melts evenly, but it’s not the only option. Mozzarella adds stretch and creaminess, while Gruyère brings a nutty depth. A combination of cheeses can elevate your Sweet Corn Zucchini Pie to new heights. Just avoid overly soft cheeses like ricotta unless you’re going for a custard-like finish.

How long does Sweet Corn Zucchini Pie last in the fridge?

When stored in an airtight container, Sweet Corn Zucchini Pie will stay fresh in the fridge for up to 4 days. To maintain the best texture, let it cool completely before storing and place parchment between slices if stacking. Reheat slices in the oven or air fryer for best results—the microwave is fine, but may soften the edges.

Sweet Corn Zucchini Pie – 3 Easy Steps to a Golden Crust

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Author: Maria
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes (plus 10–15 min rest)
Yield: 6–8 servings 1x
Category: Main Course, Brunch, Side Dish
Method: Sauté + Bake (crustless)
Cuisine: American
Diet: Vegetarian

Description

A simple, crustless summer pie that layers sautéed zucchini, sweet corn, mushrooms, cheese and eggs into a savory, sliceable veggie bake.

Ingredients

Units Scale

4 Tbsp butter
1/2 yellow onion, diced
2 ears sweet corn, kernels sliced off
2 large zucchini, very thinly sliced (≈4 cups)
8 oz sliced mushrooms
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp salt
12 oz shredded cheese (mozzarella + Swiss)
4 eggs, beaten

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Instructions

Preheat oven to 375 °F.
In a deep skillet, melt butter over medium-high heat. Add onion, zucchini and mushrooms; sauté while cutting corn kernels from the cobs, then add corn. Cook until veggies are tender, about 5–10 minutes. :contentReference[oaicite:1]{index=1}
Remove from heat; stir in basil, oregano, salt, cheese and beaten eggs until combined. :contentReference[oaicite:2]{index=2}
Grease a 9″ pie pan or line with parchment; transfer mixture and smooth top, arranging zucchini slices neatly. :contentReference[oaicite:3]{index=3}
Cover with greased foil; bake 20 minutes, then remove foil and bake 5 minutes more to brown the top. :contentReference[oaicite:4]{index=4}
Let rest 10–15 minutes before slicing into 6–8 wedges and serving.

Notes

No crust makes it lighter and quicker—just a veggie‑cheese‑egg mash holding together nicely. :contentReference[oaicite:5]{index=5}
Expect a bit of liquid after baking; resting helps it set. :contentReference[oaicite:6]{index=6}
Sprinkle fresh herbs like basil, parsley or cilantro before serving.
Substitute frozen corn (1½ cups) if needed.
Stays well in the fridge and is good even cold—great for make‑ahead meals. :contentReference[oaicite:7]{index=7}

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: ≈200 kcal

Find it online: https://cooktune.com/sweet-corn-zucchini-pie/