Sweet Corn Zucchini Pie
A savory blend of corn, zucchini, mushrooms, and cheese baked golden in a flaky pie, great for sharing.
Ingredients
- 4 tablespoonsbutter
- ½ cupyellow onion, diced
- 2 earssweet corn, kernels sliced off
- 2 largezucchini, sliced thinly (about 4 cups)
- 8 ouncessliced mushrooms
- 1 tablespoondried basil
- 1 teaspoondried oregano
- ½ teaspoonsalt
- 12 ouncesshredded cheese (mozzarella and swiss blend recommended)
- 4 largeeggs, beaten
Directions
- 1
Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish.
- 2
Melt butter in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
- 3
Stir in sliced mushrooms and cook for another 3–4 minutes until softened and lightly browned.
- 4
Add sweet corn and thinly sliced zucchini. Season with basil, oregano, and salt. Cook for 6–8 minutes, stirring occasionally, until veggies are tender and liquid has evaporated.
- 5
Remove skillet from heat and allow vegetables to cool slightly.
- 6
In a large mixing bowl, whisk the eggs and shredded cheese together. Add the cooked vegetable mixture and stir until combined.
- 7
Pour the mixture into the prepared pie dish and spread evenly. Bake for 30–35 minutes, or until set and lightly golden on top.
- 8
Let the pie cool for at least 10 minutes before slicing and serving.