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Sweet Corn and Zucchini Pie

INGREDIENTS
4 tablespoons butter
half of a yellow onion, diced
2 ears sweet corn
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 (I used both Mozzarella and Swiss)
4 eggs, beaten
INSTRUCTIONS
Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high
heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn
kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10
minutes. Remove from heat.
Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and
the beaten eggs. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan
with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices
lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and
bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let
stand for 10-15 minutes before cutting into slices.

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