Week Twelve: Zucchini and Corn Pie

Well hello, I hope everyone is staying hydrated out there! Here is a quick bake and eat recipe with two of the season’s finest. I’ll keep it short and simple so we can all take this time to drink lots of fluids and fan ourselves in the shade somewhere.

Zucchini and Corn Pie


  • 2 tbsp butter
  • 1 massive zucchini sliced thinly
  • 2-3 cobs corn cooked, kernels cut off
  • 1 handful fresh basil chopped
  • 1/2 cup shredded cheese your choice! we used cheddar
  • 2 pinches salt and pepper to taste


  1. preheat oven to 375

  2. toss the butter in a pan and heat (i'm not kidding about quantity of butter, the zucchini-butter combo is an essential joy of the season)

  3. sautée the chopped onion until clear

  4. slice the zucchini into beautiful thin circles and sautée in the butter and onion until soft

  5. just at the end, toss the corn in there to get some of the butter

  6. use some butter or oil to grease a pie plate

  7. beat 4 eggs in a bowl, and mix the shredded cheese, salt, pepper, and chopped basil in there – save a bit of cheese for the top of the pie

  8. pour the onion, zucchini and corn into the greased pie pan, then pour the cheese and egg mixture in and shuffle it a bit to make sure it covers everything – i made sure some of the zucchini slices were visible on top

  9. place the pie pan on a baking tray (in case of spillover) and lightly cover the pie with a piece of tinfoil

  10. bake for 20-25 minutes, then remove foil, toss the last of the cheese on there, and bake for about 5-10 more, or until crispy to your liking

  11. i added a bit of fresh basil to the top at the end as well, for the gram.