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Home » Advertisements » Gluten Free Corn and Zucchini Pie

Published: Nov 1, 2018 · Modified: Oct 28, 2019 by Karly · This post may contain affiliate links

Gluten Free Corn and Zucchini Pie

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Kind of like a quiche, and kind of like a frittata, this cheesy, gluten free corn and zucchini pie whips up in minutes and is full of flavor, making it the perfect side dish to your family dinner recipes, holiday occasions, and every night in-between.
forty-five degree angled shot of a dish with gluten free corn and zucchini pie nestled in parchment paper, on top of a striped cloth, with small bowls in the background, one containing chopped cilantro.

We’re officially entering the season of giving and I couldn’t be more excited.

It’s my favorite time of the year, in spite of the craziness that comes along with it. The craziness just adds to the energy, I think, and I thrive on that energy. Yasssss.

Of course, my favorite form of giving is food.

Like you’re surprised, I know.

overhead view of a dish of gluten free corn and zucchini pie nestled in parchment paper, on top of a striped cloth. to the left of the pie is a can of sweet corn and above the pie is a small dish of chopped cilantro and a small dish of salt.a straight-forward shot of canned vegetables, with a can of corn in sharp focus in front and several blurred cans behind it, one of which is stacked.

I’m getting some help this year from Libby’s® Canned Vegetables, so I can create delicious side dishes to serve alongside our family dinner recipes, quick and easy.

Just how I like it!

How Is This A Pie, Anyway?

It’s a little bit of a misnomer, I know. You hear pie and you think:

  • Apple
  • Cherry
  • Pecan

But more often than not, we forget about those amazing savory pies:

  • Spaghetti pie
  • Shepherd’s pie
  • Corn and zucchini pie

It’s basically just a meal that gets baked up in a dish and served like a pie. Nothing crazy here at all.

overhead view of a cast iron skillet filled with uncooked onion, zucchini, and corn. the skillet is on top of a striped cloth.

Breaking away from the traditional Thanksgiving fare, like we did last year when I served my fan-favorite roasted za’atar carrots, I grabbed a can of Libby’s® Whole Kernel Sweet Corn and got to work.

I find that Libby’s® Canned Vegetables are a delicious addition to my seasonal recipe favorites, adding great flavor, texture, and nutrition, especially at my family’s Thanksgiving feast.

Needless to say, this corn and zucchini pie is a huge hit.

forty-five degree angled shot of a dish with gluten free corn and zucchini pie nestled in parchment paper, on top of a striped cloth, with a small bowl in the background containing chopped cilantro, and a can of sweet corn to the right of the image..

Recipe Tips & Tricks

What I love about this pie is that it’s easily customized.

  • Add mushrooms if that’s your thing.
  • Poblano peppers adds heat and a Latin flare.
  • Swap the corn for one of Libby’s® other varieties like Cut Green Beans, or Mixed Vegetables.
  • Use different cheeses like gouda, or pepper jack.

The list goes on and on, which is why I love this recipe so so much.

overhead view of a dish of gluten free corn and zucchini pie nestled in parchment paper, on top of a striped cloth, and above the pie is a small dish of chopped cilantro and a small dish of salt.

I truly enjoy sitting around the table with my family and watching their expressions of delight as they indulge in this dish. I’m forever thankful for the moments we’re able to get together and enjoy a delicious meal—simple things in life!

What are you thankful for this year? Enter Libby’s® Cansgiving sweepstakes by posting a photo of what you are thankful for via Libby’s® Twitter, Instagram, or www.getbacktothetable.com/cansgiving using the hashtags #Cansgiving AND #Sweepstakes for the chance to win one of ten $500 electronic gift cards and Libby’s® Canned Vegetable products to help prepare a memorable meal for family and friends this holiday season.

Talk about awesome, right?

So tell me, will you include this corn and zucchini pie with your family dinner recipes this year? Or do you have a special dish of your own that you use with Libby’s® Canned Vegetables? Let me know in the comments!

forty-five degree angled shot of a dish with gluten free corn and zucchini pie nestled in parchment paper, on top of a striped cloth, with small bowls in the background, one containing salt. a slice of the pie is slightly lifted from the pan by a black spatula.

More Family Dinner Recipes

  • Moroccan Spiced Parsnip Soup
  • Gluten Free Greek Lamb Bowls
  • Bacon Jam Grilled Cheese
forty-five degree angled shot of a dish with gluten free corn and zucchini pie nestled in parchment paper, on top of a striped cloth, with small bowls in the background, one containing chopped cilantro.

Gluten Free Corn and Zucchini Pie Recipe

Kind of like a quiche, and kind of like a frittata, this cheesy, gluten free corn and zucchini pie whips up in minutes and is full of flavor, the perfect side dish to your family dinner recipes, special occasions, and every night in-between.
4.60 from 5 votes
Print Pin Rate
Course: Dinner, Lunch, Side Dish
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 6
Calories: 316kcal
Author: Karly Gomez

Ingredients

  • 2 tablespoons butter
  • 1 medium sweet yellow onion diced
  • 1 can Libby's Whole Kernel Sweet Corn drained
  • 3 small zucchini sliced thin
  • 4 eggs beaten
  • 1 ½ cups monterey jack cheese shredded
  • 1 ½ cups mozzarella cheese shredded
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon cracked black pepper
US Customary - Metric

Instructions

  • Preheat the oven to 375 degrees. In a large skillet over medium-high heat, melt the butter. Add the onion and zucchini and saute for 5-7 minutes. When just softened, stir in the corn and continue to saute until the zucchini is fully softened, around 2 minutes more. Remove from heat and drain excess liquid.
  • In a large bowl, whisk the eggs, then stir in the cheese and seasonings. Once the veggies have cooled for a few minutes, gently fold them into the egg and cheese mixture. 
  • Line an 8-inch pie pan with parchment paper and transfer the mixture to the pan, arranging the top so the zucchini slices lay in a single, flat layer. Sprinkle with a little extra cheese, cover with greased foil, and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to brown the top. Remove from oven and let stand for 10-15 minutes before cutting into slices.

Notes

Adapted from Pinch of Yum

Nutrition

Calories: 316kcal | Carbohydrates: 11g | Protein: 19g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 166mg | Sodium: 607mg | Potassium: 353mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1025IU | Vitamin C: 13.8mg | Calcium: 393mg | Iron: 1.7mg
MADE THIS RECIPE?Click here to leave a comment + star rating! ★★★★★

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This is a sponsored conversation written by me on behalf of Libby’s. The opinions and text are all mine.

Imagery Shot With

photo-accessoriesCanon EOS 6D | Canon EF 50mm f/1.8 STM Lens

 

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About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

Reader Interactions

Comments

  1. S Loughlin says

    April 03, 2020 at 12:01 am

    5 stars
    So easy to make and tasty. I compromised with red bins and cheddar cheese, mixed Italian herb and chilly flakes.

    Reply
  2. Nina Javez says

    March 06, 2019 at 10:14 pm

    Thanks for the sweet recipe mate. cheers from down under

    Reply
  3. Bella Marin says

    March 06, 2019 at 10:13 pm

    love finding a good gluten free fritata

    Reply
  4. Aimee Shugarman says

    December 03, 2018 at 7:33 am

    5 stars
    LOVE how easy this is to make, and how impressive it looks 🙂

    Reply
  5. Jennifer Banz says

    December 03, 2018 at 12:16 am

    5 stars
    Thank you for sharing! This would be a lovely side for any holiday meal!

    Reply

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author karly gomez of a simple pantry with a background of red bell peppers
Hi, I'm Karly! Welcome to A Simple Pantry, where you’ll find inspiration for any meal and every occasion with tried-and-tested recipes, step-by-step tutorials, and occasional cooking videos that help you prepare easy gourmet dishes the whole family will love.
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