Growing up, my mom always made savory pies with meat and potatoes – that’s just what I knew. The idea of putting zucchini, corn, and tomatoes in a pie seemed strange to me until I tried it at a neighbor’s house one summer.
The combination just works, and it’s so much lighter than those heavy meat pies I grew up with. Plus, it’s perfect for using up all those garden vegetables that seem to multiply overnight during the summer months. When my kids ask what’s for dinner and I tell them “vegetable pie,” they don’t even roll their eyes anymore – they know it’s going to be good.
Why You’ll Love This Zucchini Corn Tomato Pie
- Perfect summer dish – This pie makes the most of peak-season produce like fresh corn, juicy tomatoes, and garden zucchini when they’re at their very best.
- Make-ahead friendly – You can prep all the vegetables in advance and assemble when you’re ready to bake, making it perfect for busy weeknight dinners or weekend entertaining.
- Vegetarian-friendly – This meatless main dish is packed with vegetables and cheese, making it a satisfying option for vegetarians or anyone looking to eat more plant-based meals.
- Simple ingredients – With just a handful of fresh vegetables and pre-made sauces, this recipe comes together without any complicated techniques or hard-to-find ingredients.
What Kind of Tomatoes Should I Use?
For a pie like this, you’ll want to choose ripe, in-season tomatoes that are firm but give slightly when pressed. Roma or beefsteak tomatoes work great since they have a meaty texture and aren’t too watery, which helps prevent your pie from becoming soggy. If you can’t find good fresh tomatoes, don’t worry about reaching for the ones on the vine at your grocery store – they’ll do the job just fine. Before adding them to your pie, try removing some of the seeds and giving them a gentle squeeze to get rid of excess moisture, then pat them dry with a paper towel. This extra step will help keep your pie from getting too wet while baking.
Options for Substitutions
This summer pie is pretty adaptable – here are some easy swaps you can try:
- Corn: Fresh corn is best, but you can use frozen corn kernels (about 2 cups) in a pinch. Just thaw and pat them dry before using.
- Manchego cheese: Can’t find Manchego? Try using Pecorino Romano, aged Gouda, or even a sharp white cheddar. Each will give a different but equally good flavor to your pie.
- Alfredo sauce: Store-bought Alfredo works great, but you can also use béchamel sauce or even a mix of heavy cream and grated Parmesan cheese (about 1/2 cup each).
- Pesto: While basil pesto is ideal, you could use sun-dried tomato pesto or even olive tapenade for a different spin. If you’re out of pesto completely, mix some finely chopped fresh herbs with olive oil.
- Zucchini: Yellow summer squash makes a perfect substitute, or you could even use thinly sliced eggplant (just salt and drain it first to remove excess moisture).
- Fresh basil: Out of fresh basil? Try fresh parsley, chives, or a mix of fresh herbs you have on hand.
Watch Out for These Mistakes While Baking
The biggest challenge when making zucchini corn tomato pie is dealing with excess moisture, which can lead to a soggy bottom – to prevent this, salt your sliced zucchini and tomatoes first, let them sit for 15 minutes, then pat them thoroughly dry with paper towels before assembling.
Another common mistake is not pre-cooking the corn kernels enough; make sure they’re tender but still have a slight bite, as they won’t cook much more in the pie itself.
To ensure the best texture, avoid overloading the pie with sauce – a thin, even layer of both Alfredo and pesto is all you need, as the vegetables will release some liquid while cooking.
For the crispiest results, brush the bottom of your pie crust with a thin layer of olive oil before adding the fillings, and consider blind baking the crust for 10 minutes if you’re using a homemade version.
What to Serve With Zucchini Corn Tomato Pie?
This summery veggie pie works really well as part of a casual outdoor meal or lunch spread. Since it’s already packed with vegetables and cheese, I like to keep the sides simple – a crisp green salad with a light lemon vinaigrette is perfect alongside. For a more filling meal, you might want to add some grilled chicken or a piece of fish, since the pie itself is vegetarian. You can also serve it with some crusty bread to soak up any tasty bits that might escape your fork, though honestly, this pie is satisfying enough on its own for a light lunch!
Storage Instructions
Keep Fresh: This tasty pie will stay good in the fridge for up to 3 days when wrapped well or stored in an airtight container. The flavors actually get even better after a day as everything melds together! Just keep in mind that the crust might soften a bit over time.
Make Ahead: You can prep all your veggies the day before – slice the zucchini, cut the corn off the cob, and chop the tomatoes. Store them separately in the fridge, then assemble and bake when you’re ready. This makes dinner prep super quick and easy!
Warm Up: To enjoy leftover slices, pop them in a 350°F oven for about 10-15 minutes until heated through. The microwave works too, but the oven helps keep the crust from getting too soft. Add a sprinkle of fresh basil and Parmesan just before serving to make it taste fresh again.
| Preparation Time | 15-20 minutes |
| Cooking Time | 35-45 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1150
- Protein: 40-50 g
- Fat: 70-80 g
- Carbohydrates: 70-80 g
Ingredients
- 3 cooked corn cobs, with kernels removed
- 2 ripe summer tomatoes
- 1 medium zucchini, sliced
- 1/2 cup alfredo sauce
- 1/4 cup pesto
- 6 oz grated manchego cheese
- Olive oil
- Salt and pepper
- Grated parmesan for topping
- Fresh basil for garnish
Step 1: Prepare the Tomatoes
Begin by slicing the tomatoes and setting them on paper towels to drain.
This helps remove excess moisture, preventing the pie from becoming soggy during baking.
Step 2: Sauté the Vegetables
Heat 1-2 tablespoons of olive oil in a skillet over medium heat.
Add corn and zucchini, then season with salt and pepper to taste.
Sauté the vegetables until softened, about 5 minutes.
Remove from heat and set aside.
Step 3: Assemble the Pie Crust
Place the pie crust dough round into a pie dish and crimp the edges for a decorative finish.
Spread the bottom of the crust with Alfredo sauce, followed by a layer of pesto.
This creates a flavorful base for the vegetables and cheese.
Step 4: Layer the Filling
Add the sautéed corn and zucchini onto the prepared crust.
Then, top it with grated Gruyere cheese and arrange the sliced tomatoes over the cheese.
Sprinkle Parmesan cheese generously over the top to enhance the flavor.
Step 5: Baking and Garnishing
If you prefer, you can refrigerate the pie at this point for baking later.
When ready to bake, preheat the oven to 350°F (175°C).
Place the pie in the oven and bake for 35-45 minutes, or until the crust is golden brown.
Once baked, let the pie sit for 5-10 minutes before cutting into wedges.
Garnish with fresh basil for a fragrant and fresh finish.