Sweet Corn Zucchini Pie

Sweet Corn Zucchini Pie

from lilicooks.com
Main Dishes
50 min
250 kcal / serving

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. 1

    Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish.

  2. 2

    Melt butter in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.

  3. 3

    Stir in sliced mushrooms and cook for another 3–4 minutes until softened and lightly browned.

  4. 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. 5

    Remove skillet from heat and allow vegetables to cool slightly.

  6. 6

    In a large mixing bowl, whisk the eggs and shredded cheese together. Add the cooked vegetable mixture and stir until combined.

  7. 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. 8

    Let the pie cool for at least 10 minutes before slicing and serving.