sweet corn and zucchini pie
Love, love and so does my family. My family has loved this since the first time I made it. The mild cheese is a great addition to the vegetables and is lovely paired with any meat dish you can think of.
prep time
15 Min
cook time
20 Min
method
Bake
yield
6 serving(s)
Ingredients
- 4 tablespoons butter
- 1 can yellow onion, diced
- 2 large ears of sweet corn ( i have used a 14 oz can of sweet corn drained)
- 2 large zucchini, sliced thinly ( about 4 cups)
- 8 ounces canned mushrooms, drained
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 12 ounces shredded cheese ( i used both mozzarella and swiss )
- 3 large eggs, beaten
How To Make sweet corn and zucchini pie
-
Step 1Preheat 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. -
Step 2Add the basil, oregano, and salt. Stir once to combine. Add the cheese and the beaten egg.
-
Step 3Line 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Tag:
#Quick & Easy
Keyword:
#zucchini
Keyword:
#vegetables
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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