Description
A savory pie filled with sweet corn, zucchini, and cheese, perfect for any meal.
Ingredients
Scale
- 4 tablespoons butter
- ½ yellow onion, diced
- 2 ears sweet corn (kernels cut off the cob)
- 2 large zucchini, sliced very thinly (about 4 cups)
- 8 ounces mushrooms, sliced
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 12 ounces shredded cheese (Mozzarella + Swiss works great)
- 4 eggs, beaten
Instructions
- Preheat oven to 375°F (190°C).
- In a large deep skillet, melt the butter over medium-high heat. Add the onion, zucchini, and mushrooms.
- Cut the kernels off the corn cobs while the veggies sauté. Add corn to the skillet and continue cooking until vegetables are soft, 5–10 minutes. Remove from heat.
- Let the veggie mixture cool for a few minutes. Stir in dried basil, dried oregano, salt, shredded cheese, and beaten eggs.
- Line a 9-inch (or larger) pie pan with parchment paper or grease well with nonstick spray. Transfer mixture into the pan and smooth the top. Arrange zucchini slices flat on top and sprinkle extra cheese if desired.
- Cover with greased foil and bake for 20 minutes. Remove foil and bake 5 more minutes to brown the top. Let stand 10–15 minutes before slicing.
Notes
- It may bubble a bit while baking — place a sheet pan underneath if your dish is very full.
- If you notice a little liquid at the bottom after slicing, it usually means it just needs a bit more cooling time to set.
- Fresh herbs on top (parsley, cilantro, or basil) are amazing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg
Keywords: Sweet Corn and Zucchini Pie, Vegetable Pie, Savory Pie