Description
A delightful dish combining sweet corn and fresh zucchini in a savory pie, perfect for dinner or brunch.
Ingredients
Scale
- 4 tablespoons butter
- 1/2 yellow onion, diced
- 2 ears sweet corn, fresh off the cob
- 2 large zucchini, sliced very thinly (about 4 cups)
- 8 ounces sliced mushrooms
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 12 ounces shredded cheese (a blend of Mozzarella and Swiss)
- 4 eggs, beaten
Instructions
- Preheat your oven to 375°F (190°C).
- Melt the butter in a large skillet over medium-high heat. Add the diced onions and sauté until soft.
- Add the sliced zucchini and mushrooms, stirring to combine.
- Cut the corn kernels off the cob and add them to the skillet mixture. Sauté until softened, about 5-10 minutes.
- Remove the skillet from heat and let it cool for a few minutes.
- Stir in the basil, oregano, salt, cheese, and beaten eggs.
- Line a 9-inch pie pan with parchment paper or grease it.
- Transfer the veggie mixture to the pan, spreading it evenly, and arrange thinly sliced zucchini on top.
- Sprinkle more cheese on top, cover with greased foil.
- Bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 5 minutes.
- Let the pie stand for 10-15 minutes before slicing.
Notes
For a kick, add red pepper flakes to the sauté. Use a mandoline for even zucchini slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg