By Kansas Living

Zucchini, Sweet Corn and Mushroom Pie

Zucchini Pie


  • ¼ cup unsalted butter
  • 1 yellow onion, diced
  • 3 ears sweet corn, kernels removed (or substitute 1 cup frozen corn kernels, thawed)
  • 2 small zucchini (about the size of cucumbers), skin-on, thinly sliced into rounds (approx. 3-4 cups)
  • 8 oz. sliced mushrooms
  • 1 Tbs. fresh basil leaves, chopped (or substitute ½–1 tsp. dried basil leaves)
  • 1 Tbs. fresh oregano leaves, chopped (or substitute ½–1 tsp. dried oregano)
  • kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 3 eggs, beaten
  • Parmesan cheese, for garnish


Preheat oven to 375° F.

In a large skillet over medium high heat, melt butter; add onions, corn, zucchini, and mushrooms and sauté for 5-6 minutes. Remove skillet from heat.

Stir in fresh chopped herbs and season to taste with salt and pepper. Stir in cheese and beaten eggs to skillet.

Line a deep-dish pie plate with parchment paper or spray with non-stick spray; transfer the vegetable mixture from the skillet to the prepared pie plate, arranging the vegetables on top to look nice.

Top with a bit of parmesan cheese and cover with foil; bake for 20 minutes on center rack of oven; remove foil and bake for an additional 5-10 minutes, or until golden brown on top.

Let pie sit for 10 minutes before slicing into wedges.

Provided in partnership with From the Land of Kansas.

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