Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 Servings

I love this Sweet Corn, Zucchini Pie so much! It is so versatile. You can serve it over breakfast or dinner. A very healthy dish you can eat that you won’t get tired of! This recipe is so perfect that you don’t need any modifications. Try it now and prepare to fall in love. Enjoy!


3 Eggs, beaten

1 onion minced

3 ears of sweet corn were removed from the cob

1 tbsp olive oil

4 zucchinis medium, very thinly sliced

1 tsp sea salt

1 c cheddar cheese, shredded

1 tsp sea salt

black pepper to taste


Thinly slice the zucchinis with a mandolin slicer.

Crack the eggs into a mixing bowl, then add 1 tsp of salt and pepper. Beat until smooth.

Place a large frying pan on the stove and turn the heat to medium.

Add olive oil and allow it to become hot.

Add the onions, then sauté for 7 minutes or until a bit caramelized.

Add salt, pepper, and sweet corn. Stir and cook for 2 minutes.

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Line with parchment paper an 8-inch springform pan.

Arrange two layers of the zucchini slices to the bottom of the prepared pan.

Add 1/3 of the corn mixture and 1/3 of the cheese over the zucchini slices.

Pour 1/3 of the beaten egg over the zucchini layer. Repeat the process with the rest of the ingredients until everything is arranged in layers ending with the beaten egg.

Place it inside the preheated oven and bake for about 40 minutes or until done.

Remove the pie from the oven and allow it to rest for at least 20 to 30 minutes at room temperature.

Slice the pie into even cuts.

Serve and enjoy!

Nutrition Facts:

Calories: 196 kcal | Carbohydrates: 14g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 553mg | Potassium: 538mg | Fiber: 2g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 27.8mg | Calcium: 173mg | Iron: 1.3mg