Description
The Sweet Corn Zucchini Pie is a delightful recipe that effortlessly combines ease, flavor, and versatility.
Ingredients
Scale
- 4 Tbsp butter
- 1/2 yellow onion, diced
- 2 ears sweet corn, kernels sliced off
- 2 large zucchini, very thinly sliced (≈4 cups)
- 8 oz sliced mushrooms
- 1 Tbsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 12 oz shredded cheese (mozzarella + Swiss)
- 4 eggs, beaten
Instructions
- Begin by preheating your oven to 375°F. In a deep skillet over medium-high heat, melt the butter and introduce the diced onion. Allow it to simmer until translucent, then add the zucchini slices and mushrooms. As these cook, slice the sweet corn kernels directly from the cobs and introduce them to the skillet. Stir the mixture consistently to ensure even cooking, continuing until the vegetables are tender—this should take around 5-10 minutes.
- Once the veggies are soft, remove the skillet from heat. Stir in the dried basil, oregano, and salt to enhance the flavors. Gradually fold in the shredded mozzarella and Swiss cheeses followed by the beaten eggs, ensuring everything is well combined and the cheese is beginning to melt into the mixture.
- Prepare a 9-inch pie pan by greasing it lightly or lining it with parchment paper. Pour in the sautéed vegetable mixture, smoothing the top. Neatly arrange some of the zucchini slices on top for an attractive presentation. Cover the pie with greased foil and bake it for 20 minutes. Remove the foil and continue baking for an additional 5 minutes to allow the top to attain a beautiful golden-brown finish. Let the pie rest for 10-15 minutes before slicing into 6-8 portions.
Notes
Ensure the vegetables are well-cooked and the mixture is not too liquid before baking helps in achieving a firm texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
Nutrition
- Calories: Information to be calculated per slice
- Sodium: Information to be calculated per slice
- Protein: Information to be calculated per slice