zucchini cornmeal pie & the joy of crafting

zucchini + corn have always been bffs

Sep 19, 2023

I’ve always loved this one, though I normally save it for the summer months. Recently, I made it for a craft night hosted by a friend, and after taking my first bite — with hot glue singed finger tips — I was reminded of two truths: crafting with your people is incredibly soul-soothing, and we all need to be eating more zucchini pie.

All my girls are into crafting, and over the years I’ve hosted plenty of DIY-themed parties here in LA—wreath-making during the holidays (a solid four-year run), cookie decorating contests, gingerbread house decorating, and more recently, a Galentine’s Day where we made sunglass chains over pizza and wine. In the fall, Amanda hosted a ghost garland wreath party, and those little ghouls hung in my window until February. We love a craft.

This craft night was especially fun because it was all about junk crafting. We took inspiration from Shitty Craft Club by Sam Reece—a treasure trove of quirky, upcycled ideas that don’t take themselves too seriously. Amanda’s a real one because she treks out to Remainders in Pasadena to collect scrap materials that would otherwise end up in a landfill.

We busted out the hot glue guns and made bedazzled frames and one epic chalice—and boy oh boy, they were something special. Honestly, most of them could’ve been sold for actual money… with the possible exception of mine, which went a little off the rails. Still love it.

Everyone was totally locked in, and we didn’t even realize two and a half hours had flown by until we came up for air—and food. And that’s where Miss Zucchini Pie made her entrance.

cheesy zucchini & cornmeal pie

Zucchini is one of my favorite vegetables—there, I said it. I always have a few in the fridge because I use them constantly. I love them shredded into meatballs, charred on the grill, or—my favorite—tucked into a quesadilla, one of my go-to lunches. I know zucchini gets a bad rap for being mushy and flavorless, but if you pick the right ones, it’s surprisingly versatile. It’s easy on the stomach, endlessly adaptable, and always makes me feel good.

As a general rule, I avoid overgrown vegetables. Bigger isn’t better here—those jumbo zucchinis tend to be waterlogged, bland, and turn anything you cook into a mush. This is especially true of late-summer garden squash that’s been hanging out on the vine a little too long. When I’m shopping, I look for zucchini that are about 6 inches long and 1 ½ to 2 inches in diameter—those tend to be just the right size.

This recipe was originally published in September 2023, right around the “what the hell am I going to do with all this zucchini from my garden?” season. This dish is inspired by the Italian-American zucchini pie and was my tasty solution for dealing with the squash overflow. Since then, I’ve revisited it a few times, but this time I decided to tweak the recipe. I slightly increased the amount of batter—and doubled the cheese. You’re gonna want to tap into this double the cheese version.

This zucchini pie falls somewhere between a frittata and a casserole. The zucchini keeps things light and moist, while the cheese brings all the flavor and richness. My recent batch used an equal mix of shredded low-moisture mozzarella and provolone, but honestly, any good melting cheese would shine here. Next time, I’m trying fontina because I have to know how it tastes.

Eat this for any meal at any temperature. Personally, I like it best at room temperature with a big salad or just as a snack.

While we’re all here I want to remind you of another zucchini recipe here on Almost Healthy - 5-spice zucchini snacking cake

zucchini cornmeal pie

Ingredients

2 medium zucchini, sliced 1/16th-inch thick, about 4 cups worth

1 1/2 teaspoons kosher salt, divided

3 large eggs

1/4 cup olive oil, plus more for greasing

3/4 cup whole milk

1/2 cup plus 2 tablespoons cornmeal

1/4 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon black pepper

Salted butter, for greasing

1 medium shallot, finely diced, about 1/3 cup

8 ounces shredded cheese such as mozzarella, cheddar, fontina, or provolone or a combination

preparation

Preheat the oven to 375°F.
Line a baking sheet with paper towels and arrange the zucchini slices in an even layer. Sprinkle with 1/2 teaspoon of salt and let them sit for about 10 minutes to draw out excess moisture. Before using, pat the slices dry with fresh paper towels to remove any excess moisture.
In a medium bowl, whisk together the eggs, olive oil, milk, cornmeal, flour, sugar, baking powder, salt, and black pepper. The batter should be thick, similar to pancake batter.
Generously grease an 8x8-inch baking dish with butter, ensuring an even coat.
Pour 1/4 cup of the batter into the dish and use the back of a spoon to spread it evenly. Layer with a quarter of the zucchini, a sprinkle of shallots, and a quarter of the cheese. Repeat this layering process three more times, finishing with the remaining zucchini and a generous blanket of cheese.
Bake for 35-38 minutes, or until the cheese is golden brown and the zucchini is tender throughout.
Let cool for 15 minutes before slicing. Serve with a fresh pile of greens or alongside your favorite protein.