Sweet Corn and Zucchini Pie
A delightful summer dish featuring a golden crust, cheesy filling, sweet corn, tender zucchini, and savory mushrooms, perfect for a light meal or gathering.
Ingredients
For the filling
- 4 tablespoons butter Melted
- 1/2 pieces yellow onion, diced Use a medium-sized onion
- 2 ears sweet corn Kernels cut off the cob
- 2 large zucchini, sliced very thinly About 4 cups
- 8 ounces sliced mushrooms Any variety, preferred
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 12 ounces shredded cheese (Mozzarella and Swiss)
- 4 pieces eggs, beaten
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Melt 4 tablespoons of butter in a large skillet over medium-high heat.
- Sauté half a diced yellow onion, 2 thinly sliced zucchini, and 8 ounces of sliced mushrooms for about 5-10 minutes until the veggies are tender.
- Cut kernels from 2 ears of sweet corn and add them to the skillet, sautéing until everything is soft.
- Remove from heat and let cool slightly before adding 1 tablespoon of dried basil, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, 12 ounces of shredded cheese, and 4 beaten eggs. Mix well.
Assembling the pie
- Grease a 9-inch pie pan or line it with parchment paper.
- Pour the veggie mixture into the pan, smoothing the top and arranging zucchini slices nicely.
- Top with extra cheese and cover with greased foil.
Baking
- Bake for 20 minutes, uncover, then bake for an additional 5 minutes until golden.
- Let cool for 10-15 minutes before serving.
Notes
Consider adding a pinch of red pepper flakes for heat or incorporating chopped fresh herbs like parsley or chives for garnish. Variations can include different cheeses or additional vegetables.