Spiralizer Zucchini & Corn Pie

Tomato pie may be a summer staple in your house, but be prepared to make room for another savory pie this season. This spiralizer zucchini and corn pie combines some of summer’s tastiest bounty to make one show-stopping dish.

Spiralizer Zucchini Pie

The zucchini roses steal the show. With the help of the The Hamilton Beach® 4-in-1 Electric Spiralizer you can transform fresh zucchini into decorative ribbons. After spiralizing four zucchini using the ribbon cone, we divided the ribbons into 12-inch. pieces, then carefully wound them into delicate zucchini roses. After your roses are made, put them aside – they’ll decorate the top of the pie before it’s baked.

Spiralizer Zucchini Pie

Spiralizer Zucchini Pie

Next, prepare your pie filling. Combine milk, baking mix, eggs, basil (fresh or dried) salt, and black pepper. There’s no need to make pie crust or use store-bought – the baking mix in the filling helps create a crust-like texture around the pie. Stir in 1 cup of corn (use leftover grilled corn or slow cooker corn on the cob if you have it), cheddar cheese, bell pepper, and onion.

Spiralizer Zucchini Pie

Pour the mixture into a pie pan then arrange the beautiful zucchini roses on top before baking. Sprinkle with extra corn and cheese then bake at 400 degrees for 30 to 35 minutes.

Spiralizer Zucchini Pie

This pie is as appealing to the eye as it is to the taste buds. It’s a colorful summer garden in a pie dish and you’ll find yourself swapping sweet for savory more often than not after trying it. Serve this slice of summer with a seasonal fruit salad (packed with plump berries and watermelon) for brunch or alongside grilled fish for a light supper.

Spiralizer Zucchini Pie

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Spiralizer Zucchini & Corn Pie
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4 ratings


  • 4 medium zucchini
  • 1 cup milk
  • ½ cup pancake and baking mix, like Bisquick®
  • 2 large eggs, slightly beaten
  • ½ teaspoon dried basil, optional
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ¼ cups cooked fresh corn kernels, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • ½ cup chopped red bell pepper
  • ¼ cup chopped onion


  1. Heat oven to 400°F. Spray a deep dish pie plate with nonstick cooking spray.
  2. Using a spiralizer, make ribbons of zucchini. Divide each zucchini ribbon into pieces about 12 inches in length. Wind each section of zucchini ribbon into roses by rolling tightly in center and gradually loosening roll as you shape the zucchini. Set aside.
  3. In a large bowl, combine milk, baking mix, eggs, basil, salt and black pepper. Stir in 1 cup corn, ¾ cup cheese, bell pepper and onion.
  4. Pour mixture into pie pan. Arrange zucchini roses in mixture in pie pan. Sprinkle with remaining corn and cheese.
  5. Bake 30 to 35 minutes or until done in center. If edges begin to brown too quickly, shield with a foil pie ring.


Serves 6


Hamilton Beach® 4-In-1 Electric Spiralizer

The Hamilton Beach® 4-In-1 Electric Spiralizer makes creating spiralized veggies and fruits fun and simple enough for everyday use.



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  1. Avatar
    Janice Pikul

    I would like to know cup wise, 4 medium zucchini is how much cups?

  2. Pingback: Zucchini Rose Corn Pie – Third Love: Food

  3. Avatar
    Marie Rose

    I don’t know what baking mix is?

    • Avatar

      I didnt know either: a quick Google search turned up Bisquik and similar prducts, as well as several make your own recipe links. In hindsight, it seems obvious, but the recipe could’ve been a little more detailed for those of us who are not trained cooks.

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