1-Gathering and Prepping Your Ingredients: First, get everything lined up for success. Preheat your oven to 375°F (190°C) and prep your veggies remove kernels from 2 ears of sweet corn, dice half of a yellow onion, and slice 2 large zucchini very thinly (that’s about 4 cups). You’ll also need 8 ounces of sliced mushrooms, so have those ready. This mise en place step, which takes 10-15 minutes, sets you up for smooth sailing.

2-Gathering and Prepping Your Ingredients: Don’t forget to measure out 1 tablespoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon salt, 12 ounces shredded cheese, and 4 beaten eggs. If you’re going crustless, grease a 9-inch pie pan with butter or line it with parchment paper. It’s all about making the process fun and stress-free.

3-Cooking the Veggies: Next, heat 4 tablespoons of butter in a large skillet over medium-high heat. Add the diced onion, thinly sliced zucchini, and sliced mushrooms, then toss in the sweet corn kernels. Sauté until soft, about 5 to 10 minutes this step builds that flavorful base for your sweet corn and zucchini pie.

4-Cooking the Veggies: Once done, remove from heat and let it cool a bit. This is a great time to stir in the dried basil, oregano, salt, shredded cheese, and beaten eggs. Mixing everything together creates that creamy, cheesy filling that’s the star of the show.

5-Baking and Finishing Touches: Transfer the mixture to your prepared pie pan, arranging the zucchini slices flat on top for a nice look. Add extra cheese if you want that extra gooey finish. Cover with greased foil and bake for 20 minutes, then uncover and bake another 5 minutes to brown the top.

6-Baking and Finishing Touches: Let it stand for 10 to 15 minutes before slicing total time is about 1 hour, with 15 minutes prep and 45 minutes cooking. The result? A light, healthy pie that serves 6 to 8, perfect for family dinners or as a side with grilled salmon or a salad.

7-Baking and Finishing Touches: For a fun twist, remember you can add meats like cooked Italian sausage by adjusting the veggies or using a larger pan. And if you’re curious about more veggie-packed ideas, check out our Brazilian lemonade recipe for a refreshing pairing.