Sweet Corn and Zucchini Pie
Ingredients
-
4
tablespoons
butter
-
½
medium
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
-
½
teaspoon
salt
-
12
ounces
shredded cheese (Mozzarella and/or Swiss)
-
4
large
eggs, beaten
Instructions
- 1. Preheat the oven to 375°F (190°C).
- 2. In a large skillet, melt the butter over medium-high heat and sauté the onions, zucchini, and mushrooms.
- 3. While the vegetables are cooking, cut the corn kernels off the cob and add them to the skillet once the zucchini and mushrooms are soft.
- 4. Remove the skillet from heat and let the mixture cool slightly.
- 5. Stir in the basil, oregano, salt, cheese, and beaten eggs.
- 6. Line a 9-inch pie pan with parchment paper or grease it with nonstick spray.
- 7. Transfer the mixture to the pie pan, arranging the zucchini slices flat on top and adding extra cheese if desired.
- 8. Cover with greased foil and bake for 20 minutes, then remove the foil and bake for an additional 5 minutes to brown the top.
- 9. Let the pie stand for 10-15 minutes before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
12g
Sodium
300mg
Cholesterol
150mg
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