This Candy Corn and Zucchini Pie has grow to be a kind of straightforward, go-to recipes in my kitchen. I first made it on a whim one night after I had extra squash and corn than I knew what to do with, and I can’t get sufficient of it! It’s mild however nonetheless filling, with candy corn, tender zucchini, and yellow squash all baked right into a creamy, tacky egg base. It additionally comes collectively for about $7 to feed a complete household! I’ve made this crustless zucchini pie for household dinners, weekend brunches, and people “what’s left within the fridge” moments, and it by no means disappoints!
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Recent Corn and Zucchini Pie Recipe
This candy corn and zucchini pie tastes like a crustless quiche meets summer season veggie casserole (within the BEST method). I sauté the greens first to take away extra moisture, then mix them with a combination of eggs, cottage cheese, seasonings, and mozzarella for a superbly tacky, creamy, wealthy base. The flavors are recent and easy, and since there’s no pie crust to work with, it’s tremendous straightforward to throw this vegetarian zucchini pie collectively!
Candy Corn and Zucchini Pie
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Collect and prep all components. Preheat your oven to 350°F (175°C).
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In a big skillet, soften butter over medium warmth. Add diced onion, garlic, zucchini, and yellow squash. Sauté for about 3-4 minutes till the greens begin to soften.
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Stir in recent corn kernels and cook dinner for an additional 3-4 minutes till all greens are tender.
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Take away skillet from warmth and gently blot the greens with a paper towel to absorb any further liquid.****
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In a blender, mix eggs, cottage cheese, dried basil, salt, and pepper. Mix till clean and properly mixed.
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Pour the egg combination into the skillet with the sautéed greens. Add 1½ cups of shredded mozzarella and blend gently to mix.
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Grease a 9” pie pan and pour the combination in. Prepare the zucchini and squash slices properly on high for a reasonably presentation. Sprinkle the remaining ½ cup mozzarella excessive.
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Cowl the pie pan tightly with greased foil, place it on a baking sheet, and bake at 350°F (175°C) for 25 minutes. Take away the foil and bake uncovered for a further 10 minutes. For a golden end, broil on excessive for 3-5 minutes, watching fastidiously to keep away from burning.
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Let the pie cool for at the least quarter-hour to completely set. Slice and garnish with recent chopped basil earlier than serving.
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Giant 12″ skillet
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Small Blender
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9” Pie Pan
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Baking Sheet
**I like to recommend shredding mozzarella from a block of low-moisture part-skim cheese. It melts higher and doesn’t include the anti-caking brokers you discover in pre-shredded luggage.
***Recent basil garnish provides a beautiful recent notice, however be happy to swap in any tender recent herbs you want. Parsley, thyme, or oregano would all work superbly.
****Blotting the veggies after sautéing helps hold the pie from getting soggy.
Serving: 1sliceEnergy: 277kcalCarbohydrates: 17gProtein: 17gFats: 17gSodium: 569mgFiber: 3g
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easy methods to make Candy Corn and Zucchini Pie step-by-step images
Collect your whole components and preheat the oven to 350°F (175°C).
Sauté the veggies: Soften 2 Tbsp butter in a big skillet over medium warmth. Add 1 cup diced yellow onion, 2 minced garlic cloves, 1 sliced zucchini, and 1 sliced yellow squash, and sauté for about 3-4 minutes till the greens begin softening.
Fastidiously combine in 2 cups recent corn kernels and cook dinner for an additional 3-4 minutes till all of the veggies are tender.
Take away extra liquid: Take the skillet off the warmth and use a paper towel to absorb any extra liquid (use kitchen tongs to carry the paper towel to keep away from burning your self!)
Make the egg combination: Add 4 eggs, ½ cup cottage cheese, ½ tsp dried basil, ½ tsp salt, and ¼ tsp black pepper to a blender and mix till clean.
Assemble the pie: Pour the egg-cottage cheese combination into the skillet along with your sautéed veggies. Add 1½ cups of shredded mozzarella and blend gently to mix.
Grease a 9-inch pie pan and pour the candy corn zucchini pie combination in. You may organize the zucchini and squash slices on high for a reasonably presentation should you like! Sprinkle the remaining ½ cup of mozzarella excessive.
Bake the pie: Cowl the pie dish tightly with greased foil, place it on a baking sheet (in case it bubbles up barely), and bake at 350°F (175°C) for 25 minutes. Take away the foil and bake uncovered for an additional 10 minutes. For an additional golden end, broil the pie for 3-5 minutes (simply watch it fastidiously so it doesn’t burn!)
Serve: Let your corn and zucchini pie cool for at the least quarter-hour to completely set. Then slice and high with 1 Tbsp recent chopped basil, and serve!
- Prep it forward of time. You may sauté the veggies and mix the egg combination a day prematurely. Simply retailer them individually within the fridge after which assemble and bake the following day. You’ll want so as to add just a few further minutes to the baking time for the reason that pie is beginning off chilly.
- I at all times let the pie cool for at the least quarter-hour earlier than slicing. This provides the egg base time to agency up so that you get clear, stunning slices as an alternative of a soupy mess.
- Take away extra moisture. That fast blot with paper towels after sautéing is essential! Summer season greens launch lots of water as they cook dinner, and eradicating that extra liquid stops your pie from turning watery.
- Slice the zucchini and yellow squash skinny in order that they cook dinner evenly. See my course of images above for a visible reference!
Serving Recommendations
This candy corn zucchini pie is ideal for brunch alongside a recent fruit salad and a few buttery biscuits or toast. For dinner, I normally pair it with a easy leafy inexperienced salad (with a lemon French dressing to enrich the richness) or roasted potatoes after I need one thing heartier. Our chilled cucumber salad can be superb on heat evenings. Typically, I add some further toppings together with the recent basil. A drizzle of sizzling sauce or chili crisp provides warmth, whereas a dollop of bitter cream or Greek yogurt provides a pleasant tang!
Storage & Reheating
As soon as cooled, retailer any leftover candy corn and zucchini pie within the fridge for as much as 4 days. Reheat particular person slices within the microwave for 30–60 seconds, or heat in a 350°F oven for 10–quarter-hour. This crustless pie additionally freezes properly, although the veggies could soften a bit. Wrap the absolutely baked, cooled pie (entire or sliced) tightly or place it in a freezer-safe container and use inside 1–2 months. Reheat straight from frozen at 350°F for 25–half-hour, or thaw in a single day within the fridge earlier than reheating.
