The perfect veggie treat! Fresh sweet corn, shredded local zucchini, melty cheese, this pie is crust-less (hello easy), and best served with fresh slices of tomato and flaky sea salt!
Every summer my Aunt Mamie would make zucchini bread and top it with fresh sliced garden tomatoes. This is a hybrid of her recipe. I added corn and gruyere cheese, the result… well let's just say that Jordan ate the entire pie in one sitting. A cross between creamy fluffy corn pudding with flecks of shredded zucchini and perfect pockets of melty cheese.
Also, easy. So incredibly easy. I used pancake mix as the flour, any kind will do paleo pancake mix, gluten-free, or straight up pancake mix. Go for it!
Promise me you will top it with fresh sliced tomato, peppery basil, flakey sea salt, and a drizzle of olive oil.
Let's Get Cooking!
INGREDIENTS NEEDED TO MAKE THIS RECIPE:
- Zucchini – I mean we are all swimming in zucchini right now, correct? I find shredded/grated zucchini works best in this recipe. You will benefit from squeezing out some of the zucchini moisture/water prior to adding to the batter
- Fresh Corn – Can you make this with frozen corn? Sure. Should you make this with frozen corn? Not when fresh corn is in season and bursts with golden summer goodness!
- Cheese – You need 1 cup of cheese. My preference is grated parm and shredded gruyere, but truly any cheese will work, goat, Boursin, or my sister has made a version of this with smoked mozzarella!
- Onion, Garlic – Chopped fine
- Eggs – 5 large eggs
- Pancake Mix – Yes, pancake mix. I went for easy here. The original recipe from my Aunt Mamie called for Bisquick or biscuit mix, I like the little hint of sweet from pancake mix. You can use any kind you like, gluten-free, paleo, they all work. I am currently a fan of any Birch Benders pancake mix.
- Butter – Melted butter or any kind of oil will work. I prefer butter.
TOOLS YOU WILL USE:
SIMPLE STEPS TO MAKE A CRUST-LESS VEGETABLE PIE:
This is like a cross between a quiche and a frittata, a fluffy corn pudding, and a flaky biscuit like bread. It's all the things baked up in a pie plate.
- Whisk eggs in bowl, add pancake mix and butter. Stir well to combine. Add shredded cheese and zucchini.
- ZUCCHINI NOTE: I used 2 medium zucchini grated on a box grater. I recommend squeezing out the zucchini to release some of the moisture. You can do this by adding the shredded zucchini to a paper towel, clean dish towel, or nut bag (my preferred method), and giving it a good squeeze.
- Add fresh corn – Cut corn from the cob and add to batter
- Your batter will be thick and you should see flecks of corn and zucchini throughout.
- Add to a prepared pie plate and bake until browned on the sides and set in the middle.
- Serve with fresh basil, sliced seasonal tomatoes, flakey sea salt, and a drizzle of olive oil
NUTRITION NERD CORNER 🤓
Abra, Is Sweet Corn Bad For Me? (legit text from a client last week)
No. No, it is not. I don't believe any food is inherently “bad” for you, just some foods may be more supportive than others.
Let's look at corn for a moment.
Corn is part of the grass family, it is a whole grain and can be eaten as polenta/ cornmeal, popcorn, or corn on the cob.
Corn is high in carbohydrates, relatively low in protein and fat, and has a decent amount of fiber.
- 90% of corn crops grown in the US are genetically modified, but the majority of those crops are used for animal feed.
- Some people are sensitive to corn and experience digestive symptoms when consuming corn.
- The sweet corn that we eat today is FAR sweeter and higher in starch than it used to be.
While in Peru last year, land of 100 varieties of corn (and about 5000 varieties of potatoes) we ate corn that tasted absolutely nothing like the corn that we know in the states. It was creamy and almost bland (but a great vehicle for tangy ceviche liquid!)
In short: Eat corn when it is in season, because it is delicious and life isn't only about finding the world's most nutritious foods. Be wary of modified processed corn products that are added to thousands of processed foods.
DIETARY MODIFICATIONS FOR THIS RECIPE:
This recipe is vegetarian
- Gluten-Free – Use a gluten-free pancake mix!
- Vegan – Use dairy-free cheese and avocado oil rather than butter
- Low Fodmap – Remove the garlic, replace the onion with 1/4 cup of green scallions. The rest of the recipe is technically low fodmap (one serving) as long as you tolerate gluten and dairy.
- Paleo – In order to be technically considered paleo you would need to remove the cheese, I wouldn't recommend it.
- Keto – Remove the corn and use a paleo pancake mix (Birch Benders is my favorite). This may still be too high in carbohydrates for some. Always remember “Ketosis” is technically a metabolic state and not a recipe qualifier, so it will 100% depend on your body.
MORE SEASONAL RECIPES YOU WILL LOVE:
Healthy Mexican Street Corn Salad
Farro Salad with Salmon, Corn, and Bacon
Green Goddess Ricotta Dip
The Ultimate Greek Crunch Salad
Peach Berry Cobbler with Golden Milk Biscuits
I can’t wait for you to try this Sweet Corn and Zucchini Pie! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
Sweet Corn and Zucchini Pie
- 3 cups shredded zucchini
- 2.5 cups fresh sweet corn kernels
- 1 cup pancake mix
- 5 large eggs
- 1/2 cup shredded gruyere cheese
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 small onion, diced
- 1 clove garlic, diced
- 3 tbsp melted butter
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- fresh sliced tomato
- fresh basil
- flaky sea salt
- olive oil
- Prepare vegetables: chop onion and garlic, and cut corn off of cob. Grate zucchini, then place in a clean dish towel or paper towel and thouroghly squeeze out as much excess water as possible.
- In a large bowl whisk eggs until well scrambled, add pancake mix, melted butter, salt and pepper. Using a wooden spoon, stir well to combine.
- Add zucchini, corn, onion, garlic, and cheese to batter, stir well to combine.
- Prepare a 9" pie plate by greasing the bottom with a little bit of butter. Pour batter into plate.
- Bake at 350° for 25-35 minutes or until the edges are browned and the center set.
- Allow to cool slightly, serve with sliced tomato, fresh basil, a sprinkle of flaky sea salt, and a drizzle of olive oil.
- Pancake Mix - You can sub for biscuit mix or gluten-free pancake mix or even paleo pancake mix works
- Cheese - feel free to play around with the cheese, total amount is 1 cup but use any kind you like
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