Recipe Box, 3 Cheese Zucchini & Corn Pie

Summer produce is one of the best parts of summer,

and I recently filled my fridge with fresh corn and squash, and

my neighbor brought me garden tomatoes and cucumbers

 I’m a very happy girl!

I decided to make a corn and zucchini pie

with sweet onion, garlic and 3 cheeses

plus eggs {not pictured} to hold it together

You could almost call it a Frittata…

It’s good for brunch, lunch or a side dish with whatever you’re grilling

Here’s the really good news,

it’s super easy to make!

Saute the onion for 5-6 minutes then add zucchini and corn

Saute the vegetables until zucchini is softened, add garlic and season

Let the mixture cool for 15-20 minutes so the eggs won’t curdle when they’re added

Stir in eggs and grated cheddar and white cheese

Transfer to prepared baking dish

Top with shaved Parmesan

Bake at 375 degrees for 30 minutes or until set in center

Let the pie rest for 10-15 minutes before cutting

Garnish with parsley or fresh basil and enjoy!

This recipe is adapted from Pinch of Yum


Filled with 3 cheeses and summer corn and zucchini, this pie makes a wonderful side dish or entree
Prep Time 20 minutes
Cook Time 30 minutes
Course Brunch, Main Course, Side Dish
Cuisine American
Servings 6


  • 2 tablespoons butter
  • 2 T olive oil
  • 1 sweet onion diced
  • 3 ears sweet corn kernels cut from cob
  • 2 large zucchini sliced
  • Italian seasoning salt & pepper
  • 4 oz sharp cheddar grated
  • 4 oz sharp white cheddar grated
  • 3 eggs beaten
  • 1 oz. shaved Parmesan
  • Chopped parsley or basil to garnish


  • Preheat the oven to 375 degrees. Grease or spray a 9” deep pie dish
  • Heat the butter and olive oil in a large, deep skillet over medium high heat. Add the onions, and cook until they begin to brown. Add zucchini and corn. Reduce heat to medium and cook, stirring occasionally for about 5 more minutes until zucchini softens and starts to brown. Season with a dash of Italian seasoning, salt and pepper. Add garlic and cook for 1 more minute.
  • Remove from heat and let mixture cool for 15-20 minutes so the hot vegetables don’t curdle the eggs. Beat eggs. Add cheese and eggs to pan. Stir to combine everything. Transfer to prepared dish. Arrange zucchini so the top is level and sprinkle with Parmesan. Bake for 30 minutes or until set. Let stand a few minutes before cutting.


Add diced ham, grilled chicken or crispy bacon pieces and 1 more egg for a main dish {It would serve 4}
Top with a buttery cracker crumb topping
Place filling into a pie crust as for a quiche
Keyword cheddar, corn, summer meal, vegetable pie, zucchini


🌽  🥒  🌽

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22 Responses to “Recipe Box, 3 Cheese Zucchini & Corn Pie”
  1. Jenna, I love summer corn and veggies. Your pie looks so delicious! I haven’t had fresh corn yet, I have to get over to our local farm. Did you receive a lot of rain from the storm. Wishing you a lovely Sunday!

    • Thanks Pam! It really didn’t rain much yesterday, but it’s socked in today, but the winds aren’t bad and I’m going to spend this rainy Sunday with art, books and movies, hoping the rain will diminish quickly after Cristobal makes landfall…

  2. That sounds delicious, and a wonderful meatless meal!

  3. Shannon@Belle Bleu Interiors says:

    Oh my, this looks so yummy! I love summer because of all the delicious fruits and veggies that are available. I’m going to put this recipe in my file, because zucchini is always a summer vegetable that you have plenty of. Happy Sunday!

  4. This might be a good way to get the littles to eat their veg!

  5. Mary says:

    Looks delicious Jenna! Glad your fridge is stocked. Hope your power stays on and you’re tucked in safe and sound from Cristobal. ♥

  6. We’re still dreaming about garden tomatoes here in Philly… Enjoy your summer veggies Jenna-take care:@)

  7. Rita C. says:

    Yum, Jenna! My picky eater wouldn’t eat that, but that’s okay. I’d eat the whole thing!

  8. says:

    Well I have never heard of this dish but I must say it looks DELICIOUS! Hugs and blessings, Cindy

  9. lghiggins says:

    Food is so much better prepared with fresh vegetables. I have lived in the South, the West, and along the west coast and I never had them as fresh as in the South.

    • I agree, it makes a huge difference. A pineapple straight from the field in Hawaii tastes so different than the pineapple from the grocery store! I drive by corn fields on the way to the beach and my neighbor gives me zucchini from his garden.

  10. marilyn1998 says:

    Thank you for hosting! This is what I featured the week of 6-8 to 6-12 on my blog. On Tuesday was Salsa Roll Ups. Wednesday saw Stuffed Peppers. Thursday was Basic Marinara Sauce. And winding up this Week was Homemade Beef Stew Seasoning. Enjoy!

    • marilyn1998 says:

      Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn

Check out what others are saying...
  1. […] 3 Cheese Zucchini & Corn Pie was adapted from Sweet Corn and Zucchini Pie from Pinch of Yum […]

  2. […] 3 Cheese Zucchini and Corn Pie from The Painted Apron archives […]

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