★ Why You'll Love this Recipe ★
This savory summer garden veggie pie is basically a vegetable garden harvest made into a savory pie that's been baked to perfection.
Simple Yet Delicious
Packed with healthy garden-fresh vegetables, seasoned with Italian herbs, and made flavorful with garlic and feta cheese, this pie is simple to make yet is full of flavor.
Serve for brunch, lunch, as a side dish or maybe even just, dinner. It's a great-make ahead savory pie that you can heat and eat for a quick meal or snack on the go.
Put those garden veggies to use.
Imagine it's summer your garden is overflowing with fresh zucchini, tomatoes and maybe you have some leftover corn on the cob you're looking to use up.
Now think about how amazing those fresh veggies would taste put together into a pie and roasted along with some tangy feta cheese, lemon juice, and red onion.
Yes, it tastes as good as it looks and sounds!
★ Ingredients You'll Need ★
You'll need some fresh vegetables, seasonings, cheese, and a couple eggs to hold everything together.
Here's the full line up of what you'll need:
- Pie crust. This is actually optional. You can eliminate it to reduce carbs. Just lightly grease your baking pan to prevent pie from sticking to the bottom if not using a crust.
- Zucchini. Shredded with the skin on. Like my grandma used to say. "The skin in the best part!" It has the vitamins. It's totally edible so no need to peel before shredding. You can leave the seeds in, too. They are soft and edible.
- Corn. Sweet corn, cooked and cut off the cob is the best way to go. You can use frozen or canned corn in a pinch but fresh is best.
- Eggs. Two farm fresh eggs are ideal. They add nice yellow color and flavor.
- Cheddar cheese. Use mild or sharp, white or yellow. Your preference.
- Lemon. You want to squeeze a fresh lemon and add a little zest too if you want extra tang!
- Salt. You can use sea salt or regular table salt.
- Garlic powder. Or sometimes I like to use roasted garlic paste. Your choice.
- Italian seasoning. A dried blend or herbs or you can use fresh herbs from your garden. Basil is a must!
- Grape tomatoes. Or cherry tomatoes work well too. Slice in half lengthwise and place face-up.
- Feta cheese. Crumbled. And you can add more for extra tang if desired.
- Red onion. You'll want these thinly sliced. They add wonderful color and flavor.
★ How to Make this Recipe ★
This pie comes together easily in a few steps.
Here's a look at each one:
- Prepare or use a ready-made pie crust.
- Shred and squeeze zucchini.
- Combine corn, zucchini, herbs, cheddar cheese, garlic, salt, and pepper with eggs.
- Press mixture into crust.
- Top with tomatoes, feta, and onion.
- Bake.
Super simple! The results look, smell, and taste SO GOOD.
★ Tips and FAQs ★
You can but make sure to thaw and drain them well to avoid excess moisture in the pie. I do, however, recommend fresh veggies as the best option for flavor and texture.
The best way to do this is with a food processor.
If you don't have a food processor, but I highly recommend getting one if you grow zucchinis. I really like the texture of shredded zucchinis in the pie and if you're making zucchini bread, then you'll definitely want to use shredded zucchini.
I'm on my second food processor now since my first one melted in the dishwasher and I don't love either one I own. If I had to buy a third, I would opt for this Kitchen Aid one. It's well reviewed and I just love all the fun colors Kitchen Aid products come in. I also love my Kitchen Aid hand mixer. It's sturdy and well-powered.
If you don't have a food processor, you can shred the zucchini using a hand shredder (same as a cheese grater).
No, you do not need to peel zucchini! In fact, it adds nice color, texture and vitamins if you leave the peel on. Zucchini peel is entirely edible and has a soft texture so it's fine to leave it in tact.
Storing Leftovers
Leftovers can be stored in an airtight container in the fridge for 3-5 days. Reheat until warmed through, using a microwave or toaster oven.
I do not recommend freezing this pie. The texture will not be desirable when thawed.
★ More Vegetarian Recipes ★
Want more ideas for what to do with your garden veggies?
Browse all my vegetable recipes here (Be sure to Pin your favorites for later!)
This recipe for Summer Garden Pie was featured on South Your Mouth and Menu Plan Monday!
Summer Garden Pie
Equipment
Ingredients
- 1 pie crust optional
- 2 cups shredded zucchini
- 1 cup sweet corn
- 2 eggs
- ½ cup cheddar cheese
- ½ lemon juiced
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1-2 tablespoon Italian seasoning blend as desired
- ½ cup grape tomatoes sliced
- ½ cup feta cheese
- ¼ red onion thinly sliced
Mighty Mrs. is a #WalmartPartner.
Instructions
- Press pie crust into a greased pie pan (if crust is desired).
- Shred zucchini using a food processor or thinly slice zucchini. Grab clumps of shredded zucchini and squeeze out excess liquid.
- In a large bowl, mix together shredded zucchini, corn, eggs, cheddar cheese, lemon juice, salt, and garlic powder. Fold in Italian seasoning.
- Add zucchini mixture to pie pan and spread evenly. Top with tomatoes, feta, and onion.
- Cover with foil and bake at 400˚ for 20 minutes. Remove foil and bake an additional 10 minutes or until top is light golden brown and eggs are set.
Notes
- For best flavor and texture use cooked corn, cut off of the cob.
- You can use grape or cherry tomatoes.
- Group clumps of sliced red onions together and dot the top of the pie with face-up tomatoes for a pie that looks as good as it tastes!
Sue Mooney says
Loved it!!!
Angela G. says
Hi Sue, I'm so glad you enjoyed the veggie pie! Thanks for sharing your pic! 🙂