What says summer more than a Zucchini & Corn Pie? This is the perfect dish for a breakfast filled with veggies, a light lunch paired with a salad or fruit, or whenever you want Zucchini & Corn Pie!
ZUCCHINI & CORN PIE
serves 6-8
INGREDIENTS:
2 Tbsp Butter, unsalted
1/2 Onion, diced
1 can Corn
1 large Zucchini, sliced thinly (about 4 cups)
1 can sliced Mushrooms, or 1 cup fresh
1 Tbsp dried Basil, or fresh, chopped.
1 tsp dried Oregano
1/2 tsp Salt
2 cups shredded cheese (I used Mozzarella and White Cheddar. Swiss is great too!
4 eggs, beaten
INSTRUCTIONS:
Preheat oven to 375°F.
Melt the butter in a large, deep skillet over medium high heat.
Add the onions, zucchini, and mushrooms and saute until they are soft, about 8 minutes.
Remove from heat and mix in the corn.
Drain the veggie mixture so there is no extra moisture.
Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs.
Grease a pie pan.
Transfer the mixture to the pie pan.
Taking zucchini from the pie pan, arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese and cover with greased foil.
Bake for 25 minutes on top of a baking sheet in case of spillage. Remove foil and bake for an additional 10-20 minutes to set the pie and brown the top. Let stand for 10-15 minutes before cutting into slices.
NOTES:
You can bake with a crust in the bottom. Just use one sheet or half of this pie crust recipe.
Feel free to add other veggies you have such as bell peppers, spinach, broccoli, you name it!