Cheesy Zucchini and Corn Pie.
Cheesy Zucchini and Corn Pie. This is the savory pie of summer. Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. Simple summertime dinner perfection. Plus kind of fun for meatless Monday!
We are smack in the middle of summer and the produce is finally starting to pile into our local farmers market and road side farm stand. As you can probably guess, I am very excited about the abundance of stone fruits, berries, sweet corn, zucchini, tomatoes, peppers, etc. etc.
It’s still a little early around here for tomatoes, so this week’s focus is majorly on zucchini and corn, two summer staples that if I’m being honest, I never know what to do with!
Yes, yes, it’s true, I too can have a hard time knowing what to do with summer produce, especially zucchini and corn. All I ever think to do with corn is grill it up with plenty of butter. And for zucchini? My go-to is roasted with olive oil, salt and pepper. Simple, simple, and sometimes kind of boring, right?
Thankfully after some brainstorming (read a lot of head scratching, looking through photos, and texting friends and family for inspiration) I have a list full of new ideas that I am exited to share with you all over the next couple of months.
SO, don’t even think about getting sick of the summer produce. OK? Great. Cool.
PS. tell me what your favorite summer produce is. I really want to hear from you guys about what types of recipes you’d like to be seeing! I love creating content that you actually want to see and read about, so let me know!
PSS. and this is so random, but something that has been on my mind. Do you guys enjoy when I talk about what’s going on in my life within a recipe post? Or is it better to just talk about the recipe and save the life stuff for Sunday’s Favorite’s Post?
Last summer I was the queen of throwing corn into dishes, where corn really doesn’t usually belong. For example, I paired it with lobster, threw it on a pizza, and even on toast, kind of different, kind of delicious.
This pie however, might just be the most different of them all. Or maybe not, it really just depends how you look at. In thinking about it, there are lots of savory pies out in the world, and really this is similar to a quiche, but a little less eggy and potentially heavier on the cheese. Either way you look at it, know that this savory pie is really, really good.
Also? Let’s be real, who doesn’t love having pie for dinner?!
It’s fun. It’s good. You need it!
Here are some details.
The crust is pretty simple, and actually uses the same base as last Friday’s custard tart, Ritz crackers. You don’t have to use Ritz, you can really use your favorite savory, buttery cracker, but I just happened to have Ritz on hand. Just be sure to use a cracker that isn’t too overpowering in flavor, something simple.
I smashed the crackers into fine crumbs, added toasted sesame seeds, melted butter, and then pre-baked it into a tart pan to ensure the crust would get a nice, deep, and golden color before adding the filling. I love this crust, it’s buttery, easy to make, and really flavorful thanks to the sesame seeds.
While the crust is pre-baking, work on the filling. It’s a simple mix of caramelized onions, fresh herbs, zucchini and corn. I like to cook the vegetables first, before adding them to the tart. This helps to help draw out any excess moisture and nicely caramelize them before covering the dish in cheese. This step is key because zucchini has a lot of excess water and it needs to be cooked out before baking. If you were to leave it raw, you’d have a watery pie, and trust me, no one wants a watery pie.
As I mentioned, this is very similar to a quiche, but just less eggy, I used a few eggs and mixed them with three of my favorite cheeses, Brie, fontina, and parmesan. Toss the egg/cheese mix with the vegetables, bake, and you’ll have a savory summer pie that is SO GOOD.
I will admit that this is a bit more time intensive than most of the recipes I’ve been sharing lately, but the degree of deliciousness this pie provides is totally worth it.
Plus, I don’t know about you guys, but some nights I really just love spending a little time in the kitchen, even when I am super busy. Cooking, especially when I am not cooking for any other reason than to just eat it (meaning I am not testing or photographing the recipe), is such a major stress reliever for me. I find it so relaxing.
Anyone else feel the same way? I know my mom feels this way too, but about baking!
The bonus about this recipe is that it really triples as a brunch, lunch, and dinner recipe. And, the leftovers are great the next day, warm or cold.
Try serving this with a simple arugula salad on top. I’m talking fresh arugula, fresh basil, lemon juice, olive oil, salt and pepper. The peppered arugula will compliment the sweet flavors from the corn. Very into it.
Trust me, once you make this it’s going to become your new go-to for the summer. It’s so good.
If you make this cheesy zucchini and corn pie, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this farmers market pie, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cheesy Zucchini and Corn Pie
By halfbakedharvest
Course: Main Course
Cuisine: American
Keyword: savory pie, vegetable pie
This is the savory pie of summer. Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. Simple summertime dinner perfection.
Ingredients
Sesame Crust
- 2 cups buttery cracker crumbs, such as Ritz
- 2 tablespoons toasted sesame seeds
- 8 tablespoons butter, melted
Zucchini Filling
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, thinly sliced
- kosher salt and pepper
- 2 garlic cloves, minced or grated
- 2 medium zucchini or yellow summer squash, sliced into rounds
- 2 ears corn, kernels removed from the cob
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons fresh thyme leaves
- 3 eggs
- 1/2 cup cubed Brie
- 1/2 cup shredded fontina or cheddar cheese
- 1/4 cup grated parmesan
- 1/4 cup fresh basil, chopped
Instructions
-
1. Preheat the oven to 375 degrees F. Grease a 9-inch tart pan or pie plate with butter, place the pan onto a baking sheet.
2. To make the crust. In a medium bowl, stir together the cracker crumbs, sesame seeds, and butter. Press the mix into the prepared pan, packing the crumbs in firmly. Transfer to the oven and bake 10 minutes or until lightly golden.
3. Meanwhile, make the filling. Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch each of salt and pepper. Cook until the onion is fragrant, about 5 minutes. Add the garlic, zucchini, corn, red pepper flakes, and thyme. Season with salt and pepper. Cook, stirring occasionally until the zucchini is tender and beginning to caramelize, 5-10 minutes. Remove from the heat and let cool.
4. In a large bowl, whisk together the eggs, cheeses, and basil. Stir in the vegetables. Pour the filling into the pie crust, wiggling the pan around to help evenly distribute the ingredients. Transfer to the oven and bake 35-40 minutes or until the cheese has melted and the eggs are set. Let cool 5-10 minutes before serving. Serve topped with fresh basil and thyme. Enjoy!
Our Favorite Recipes
Farmers Market Pickled Crudité Platter.
Tieghan, I love how you share stories in your recipe narration! Perfect with a morning coffee, like reading a letter from a friend. It personalizes your work, and is now part of your brand. I wouldn’t stop unless it no longer works for you. If it no longer works for you, your readers will understand and transition with you. Thanks for this recipe. Sounds delicious!
Thank you so much Monica!
I love reading your recipes and stories. You are very talented and interesting! It is like talking with a friend! I am going to make this.
Happy day to you!
Thank you Donna! I hope you love this recipe!
Yummy! Honestly, I always have zucchinis in my fridge as a go to vegetable so this recipe is a great brunch idea!
I would probably try a different cheese as I get so much mucus eating creamy cheeses like brie. :-((
I also love rhubarb, peaches and strawberries during the summer
http://www.citruslove.com
Yes some of my favorites! I hope you love this recipe Christiane!
YES, I like to read your stories any time. Hope you keep telling them.
Thank you Charlotte!
Personally I adore your recipes and really enjoy reading about your personal life. There will never be too many pictures of Merle :). In fact when you post drink recipes, I still read your posts so I don’t miss anything even though I don’t drink.
Awh that is so sweet! Thank you so much Rose! I am so glad you like my recipes and posts!
More sharing about your life in your recipes! That is what makes me read them and of course the food too! Xoxo Gail
You’re the best Abby! Thank you sista!
I love your recipe narration. It’s part of your brand! If you are no longer feeling it andwamt to transition, your readers will understand.
I am loving grilled yellow squash this summer. I make it at least twice week, sometimes just some standard s&p, sometimes drizzled in pesto. I love it’s roasty flavor.
Can’t wait to try this recipe!
Thank you so much Edie! I am so glad you like this and hope you love it when you try it!
I LOVE hearing about all the things going on in your life!
Thank you Susan!
I wish you gave the nutritional info.
I usually can’t eat your recipes because I am grain and white sugar free.
As for a zuchinni recipe my fave is anything using zuchinni as a noodle. There’s a zuchinni noodle enchilada to die for
Sounds amazing! Also, I am working on getting the nutritional information for you guys!
The combination of the cheeses with the veggies sounds DELICIOUS even without having made it! I’ll have to pick us some summer squash the next time the farmer’s market is open. As for you sharing your thoughts on what is going on in your life while writing the recipe, I love it. It’s like being in your kitchen with you and just chatting as if you were my next door neighbor.
Thank you so much Carol! This is so sweet. I am so glad you are enjoying my posts and recipes!
keep talking about life. sometimes i skip the recipe (if i know it won’t go over w/ my family) but still read the post for the life info : )
That is so sweet! Thank you Bethany!
I love the stories in your posts. Definitely makes it personal. But I am also the person who reads a cookbook front to back, intros, etc and not for recipes. And for the ones that don’t want to read, you do have the skip to recipe button. I say keep it! I love melons and would love to see some ways to use it!
Thank you so much Taylor!
I enjoy your personal comments, and when I’m rushed, I simply scroll past.
Btw, this pie recipe looks fantastic!
Thank you so much Linda!
What everyone else said! I love reading your posts and hearing about what’s going on.
I am so happy to hear that! Thank you Elana!
I love that your life-stories are shared along with the recipes. I certainly love your recipes and I do make some of them. In fact I made your Roasted Garlic Spaghetti Squash Lasagne Boats recipe (with a choice of spaghetti squash or on noodles) for company on the 5th of July! The meat sauce was a huge hit. However some dietary restrictions mean that I can’t eat certain foods. Even when I know I won’t be able to make the recipe, I still read the post because I enjoy reading what you share about what you are doing or what you at thinking about!
Thank you so much Jennifer! I am so glad your guests enjoyed that recipe!
Yes, please do keep sharing things about your life… I love that part of your posts! Also, this pie looks delicious and I’m a huge fan of savory tarts. I have 3 different cheeses on hand (white cheddar, gouda, and gruyere). I know those are pretty different, but do you think any of those could sub in?
HI! I think either of these cheeses would be amazing! I would use a mix of the white cheddar and gouda. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Went to my garden and picked zucchini, thyme, basil. Had to go out for corn. It’s not ready here in NH yet. Honestly this pie was so amazing and savory. I made arugala salad with vinagrette…my non-committal husband loved it, and said so!!
It is redolent of my grandmother’s baked stuffed shrimp. I may play around with some ideas. Wow!
I ordered your cookbook immediately!
YUM! I am so glad you used home grown ingredients.. that sounds amazing! Thank you Lori!
That pie is beautiful and I am so hungry, thank you for inspiring me to get my butt into the kitchen for some ME time!
P.S. my favorite produce is all kinds of squash, broccoli, spinach, and eggplant. And leeks and onions. And tomatoes. Man, I love veggies.
P.P.S. Please share your life with us as you see fit. I love reading about your interesting family, trips, and challenges. You are charming and funny, and I look forward to every post. Thank you from the bottom of my heart.
Thank you so much Julie! Loving all of those produce items!
Summer produce at it’s finest! Years ago I made a zucchini and corn quiche…such a delicious combination I’m excited to try again! 🙂
I hope you love this Brittany! Thank you!
OMG! I made this last night and it was TO DIE FOR. My boyfriend and I gobbled up half of it before I could even snap a pic! For the record, I crushed 2 sleeves of Ritz crackers to make approx. 2 cups of crumbs… it was probably more than 2 cups but whatevs, still got the job done. My carnivorous boyfriend was skeptical but now he wants me to make this every day! DELISH. Thank you so much!
That is so amazing! I am so glad you both loved this Alexandra!
Also, I meant to add that I love when you talk about your life! It makes your page so personable and fun to read! Please don’t just save those tidbits for Sunday’s post! 🙂
This recipe sounds great! I have been loving all of your recipes for fresh summer produce, it has been really helping use what I get from my local Farmshare. Quick question on this one, if I don’t own a tart pan is there another pan easily substituted?
HI! You can just use a pie plate. That will work just fine. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This looks like the perfect way to use up all the extra corn and zucchini this time of year! I made one a while back that was similar from tomatoes and roasted garlic…but this one just looks even more delicious! I love the way the cracker crumb base turns out…so much better than just pie crust!
Thank you so much! I am so glad you like this recipe!
I don’t comment often but just wanted to say that I do enjoy your life updates in the recipe posts! Your life in the mountains and huge family couldn’t be more different from my own, so I find even the random daily musings fun to read 🙂 Although I definitely can relate to cooking = relaxing.
Also, as a kid my mom used to make a very similar zucchini pie with a Pillsbury crescent roll crust and it was the ONLY way she could get me to eat zucchini. So I love this idea — it’s like an elevated version, amped up with fresh herbs, fancier cheeses and my favorite, corn!
Thank you so much Annie! I am so glad you enjoy my blog and hope you continue to!
Hi Tieghan. I’ve commented on your blog a few times raving about your recipes…you’ve been my go-to blog for recipes since my sister told me about you about two years ago. In response to your questions in this post, yes I would love to have you keep your life stories coming! They are delightful to read and make your recipes feels so warm and inviting.
That being said (and sorry if this is a little bit life-coachy to say from someone you don’t even know!), my biggest encouragement would be for you to do what brings you life the most and enables you to sustain a well-balanced, full, rich life. I know from reading your posts a bit about how hard you work and the long hours you keep. So, if anything you’re doing isn’t life-giving to you, I’d seriously encourage you to contemplate whether it’s worth doing. And those things that ARE life-giving, keep doing.
Sounds like you enjoy writing the life stories and that your readers who have commented enjoy them too which is so great! You have a loyal fan in me whatever you decide and I believe in many, many others who are with you and love what you create. Thank you so much for what you add to my life in the stories and recipes you share :-).
This is really sweet Jeannine! It is so nice to know that you support my work and are rooting for my happiness most of all! Thank you!
This looks amazing and oh so simple. I think I would add maybe some mushrooms, but I get that using the produce that is ready now. I will definitely try this when the weather is a bit cooler, right now Victoria, BC is going through a heat wave and the thought of turning on the oven makes me hotter! Thanks for sharing this great recipe.
Talking about every day life too, is great. Like to hear what others do with their days.
Thank you so much Sue! I hope you love this recipe!
Tieghan, I made the cheesy zucchini and corn pie last night and it was delicious! I am watching my carbs so I made it without the crust and put it in a 9″ cake pan and greased it with a little olive oil. I look forward to eating for lunch today.
That is so amazing! I am so glad you loved this recipe Karen and hope you love it even more the second time!
Tieghan, thank you for sharing your life with a bunch of us strangers!! We feel like we know YOU but you have no idea who WE are, haha! I love that you are brave enough to do that. And I love the sound of this recipe….I’m going to raid my neighbors garden for zuchinni (I know she has some hiding over there), actually she is out of town so I have permission. This sounds like it would be good hot or cold, perfect summer fare.
Thank you so much Karen! I hope you love this recipe!
Just wondering as corn is not quite ready here yet, could I use canned corn or would that not be good? (Pretty sure it’s sweet niblets.)
HI! I Would use frozen corn instead. Maybe about 4 cups? I think that should be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi Teighan!
Please keep mixing in your life and style anecdotes with your fun recipes.
Its what makes your blog fun and interesting. It has more depth to it. Plus, I love family and believe it should be celebrated and remarked upon often!
Thank you so much Tiffany!
Make it today! Turned out great!
Thank you so much Hazel!
I finally got around to making this recipe – definitely took longer than I anticipated, but it was SO good. Here’s hoping the leftovers are just as good because I’m planning on having it for lunch the next couple days. Thanks for another awesome recipe – you never disappoint!
Thank you so much Kelli!
Corn just arrived at the farmers market so the timing of this recipe was perfect. I used summer squash instead of zucchini and added some pancetta. Great to have a summer pie that doesn’t use a pastry crust that will misbehave in the heat. The results were lovely. Plus it reheats in the toaster oven reslly.
I am so happy to hear that Rachel! Thank you!!
Hi,
I have a question.Did you put tin foil in your pie pan and then bake so you could just lift the pie out? Or to keep the crust from getting too browned? I don’t see any mention and was thinking of making this recipe but wanted to do it correctly.
Thank You
Trish.
Hi Trish! I did use tin foil, but only becasue I lost the bottom to my tart pan. I used the foil in place of the pans bottom. There is no need to line the tart pan assuming you have the bottom that fits inside the pan! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Hi,
I was wondering if you put tin foil in your pie pan before baking to lift the pie out when done or if it is just on the edges of the crust to keep the crust from getting too burned. I was thinking of making this recipe but wanted to do it correctly and saw no mention of the foil.
Thank You
Trish
I made this for dinner tonight and it was amazing! The whole family loved it. But they love every recipe I make of yours!
Just discovered you this week and this is the first recipe I tried. Loved it! My family of 7 ate 2 pie plates of it, including my pickiest eater.
Wow so amazing! Thank you Marie!
Can you freeze this or make this ahead?
Yes you can freeze after baking and then warm in the oven before eating! You can also make a day ahead, keep in the fridge, and then bake off before you are ready to eat. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
I made this on Saturday and it was delicious! Everything worked perfectly. I’ll definitely be adding this to my summer repertoire!
I am so glad you loved this Elizabeth! Thank you so much!
I just made this and it was absolutely divine! Even my husband who doesn’t really like eggy, quiche type dishes took a bite and said can I have a big piece? The herbs really liven up the decadence of this dish and the veggies are so juicy and satisfying. And well, what can go wrong with brie, cheddar and parmesan? YUMMY and a keeper!
I love that! I am so glad you both enjoyed this Jennifer! Thank you!
Can I make this ahead?
HI! Yes, this can be made and baked 1 day ahead of time. Rewarm in the oven for 15 minutes or until warmed through. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this yesterday and my family loved it! It was so delicious and easy to make. I definitely recommend this yummy dish….and it is so much better than and eggy quiche. Thanks again Tieghan!!
Thank you Joanna! xTieghan
So delicious! This meal has become part of our regular dinner rotation. The arugula salad on top is a game changer!
Thank you Nakita! xTieghan
I cant wait to try this recipe and I’m making it now. Quick question, will a knife come out clean when inserted in the center after 35-40 mins?
Thanks!
Hi Lynn! Yes, a knife should come out fairly clean. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was delicious! Corn isn’t in season so we used a can of roasted corn and it turned out fine. Can’t wait to make it again!
The crust turned out to be pretty crumbly and didn’t stay together. I followed the directions, but any tips on how to hold the crust together better? Thanks!
Hi Nicole,
Thanks so much for trying the recipe, I am so glad you enjoyed! For the crust I would recommend adding more butter next time to hold it together. Please let me know if you have any other questions! xTieghan
I have extra zucchini and I can’t wait to make this! I hate to bother you with this stupid questions, but do I cut the rind off the brie before cubing it? Or do I just cube up the wedge, rind and all? Thanks for your time and attention to a question I could answer with a little trial and error 🙂
Hi Jenny,
Not stupid at all, I like to leave the rind on. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan, any substitute for brie? Thanks!
Hey Eva,
Any other cheese that you enjoy will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I found your time frame was way off. If you add up the chopping,making the crust, crushing the crackers, cooling of the veggies, cooking the pie, waiting the 5-10 min after its cooked adds up to much more than the 65 minutes you specified, more like 85 minutes! 20 minutes is a lot! And I was working quite fast. Also it would have been nice if you had also put amount in cups for the zucchini, I’m not sure how much 2 medium zucchini is in cups but my 2 medium were way too much! And 2 ears of corn weren’t enough. The pie was good but needed another egg, apparently medium eggs should have been large or XL. I do a lot of your recipes and find this basic information is commonly omitted, so I have to do a lot of guessing. I suppose if I was a more experienced cook I wouldn’t need this information, but I am led to believe your recipes are for everyone. Just FYI, thank you
Hi Renee! I am sorry there was so much confusion with this recipe! I will try to be more clear in the future! I hope this still turned out well for you. Thank you for the feedback! xTieghan
The flavors are such an amazing combo. The recipe was filling and delicious and holds up really well
Thank you!! I am so happy to hear that! xTieghan