Description
This Sweet Corn and Zucchini Pie is a delightful, cheesy vegetable dish combining tender sautéed zucchini, yellow squash, and fresh corn with a creamy egg and cottage cheese mixture. Baked to golden perfection and topped with melted mozzarella cheese, it makes a perfect savory pie that’s great for a wholesome lunch or dinner.
Ingredients
Vegetables
- 1 cup yellow onion, diced
- 2 garlic cloves, minced (about 1 tsp)
- 1 large zucchini, sliced thin (about 2 cups)
- 1 large yellow squash, sliced thin (about 2 cups)
- 2 cups fresh corn kernels, cut from the cob
Dairy & Eggs
- 2 Tbsp butter
- 4 eggs
- ½ cup cottage cheese
- 2 cups mozzarella cheese, shredded (divided)
Herbs & Spices
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper, freshly cracked
- 1 Tbsp fresh basil, chopped (for garnish)
Instructions
- Preheat Oven: Gather and prep all ingredients. Preheat your oven to 350°F (175°C).
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add diced onion, minced garlic, sliced zucchini, and yellow squash. Sauté for about 3-4 minutes until the vegetables begin to soften.
- Add Corn: Stir in the fresh corn kernels and cook for another 3-4 minutes until all vegetables are tender.
- Drain Excess Liquid: Remove the skillet from heat and gently blot the vegetables with a paper towel to soak up any extra moisture, ensuring the pie is not soggy.
- Prepare Egg Mixture: In a blender, combine the eggs, cottage cheese, dried basil, salt, and freshly cracked black pepper. Blend until smooth and well combined.
- Combine Filling: Pour the egg mixture into the skillet containing the sautéed vegetables. Add 1½ cups of shredded mozzarella cheese and mix gently to combine all ingredients evenly.
- Assemble Pie: Grease a 9-inch pie pan. Pour the vegetable and egg mixture into the pan. Arrange the sliced zucchini and yellow squash nicely on top for an appealing presentation. Sprinkle the remaining ½ cup mozzarella cheese over the top.
- Bake Covered: Cover the pie pan tightly with greased foil. Place it on a baking sheet and bake at 350°F (175°C) for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 10 minutes to set the pie.
- Broil for Finish: For a golden, bubbly top, broil on high for 3-5 minutes. Watch carefully to prevent burning.
- Cool and Garnish: Let the pie cool for at least 15 minutes to fully set. Slice and garnish with fresh chopped basil before serving.
Notes
- Blotting the cooked vegetables removes excess moisture, preventing a soggy pie.
- Fresh corn can be substituted with frozen corn if fresh is unavailable, but drain well before use.
- Use a greased foil to cover the pie during baking to keep moisture in.
- Broiling adds a beautiful golden crust but requires close attention to avoid burning.
- Letting the pie cool before slicing helps the filling to set properly, making cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
