Corn & Zucchini Pie

Corn & Zucchini Pie

Bake your summer harvest into a savory breakfast.




1 small onion, diced

1 clove garlic, minced

2 small zucchini, thinly sliced and cut into rounds

2 ears of corn (cut kernels)

Bunch of chopped basil

Salt and pepper, to taste

Store-bought pie crust

3 eggs

¼ cup Italian blend shredded cheese




  1. Sauté onion, garlic and zucchini until just softened. Add corn kernels and basil, plus salt and pepper.
  2. Transfer to a store-bought pie crust and pour in 3 beaten eggs. Sprinkle shredded cheese.
  3. Bake at 425 degrees F for 35-45 minutes or until set and crust is browned.
August 3, 2021
©2020 W.Atlee Burpee & Co