Sweet Corn Zucchini Pie (Print Format)
A savory blend of corn, zucchini, mushrooms, and cheese baked golden in a flaky pie, great for sharing.
# Ingredients:
01 -
4 tablespoons butter
02 -
1/2 cup yellow onion, diced
03 -
2 ears sweet corn, kernels sliced off
04 -
2 large zucchini, sliced thinly (about 4 cups)
05 -
8 ounces sliced mushrooms
06 -
1 tablespoon dried basil
07 -
1 teaspoon dried oregano
08 -
1/2 teaspoon salt
09 -
12 ounces shredded cheese (Mozzarella and Swiss blend recommended)
10 -
4 large eggs, beaten
# Steps:
01 -
Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish.
02 -
Melt butter in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
03 -
Stir in sliced mushrooms and cook for another 3–4 minutes until softened and lightly browned.
04 -
Add sweet corn and thinly sliced zucchini. Season with basil, oregano, and salt. Cook for 6–8 minutes, stirring occasionally, until veggies are tender and liquid has evaporated.
05 -
Remove skillet from heat and allow vegetables to cool slightly.
06 -
In a large mixing bowl, whisk the eggs and shredded cheese together. Add the cooked vegetable mixture and stir until combined.
07 -
Pour the mixture into the prepared pie dish and spread evenly. Bake for 30–35 minutes, or until set and lightly golden on top.
08 -
Let the pie cool for at least 10 minutes before slicing and serving.
# Tips:
01 -
Store leftovers in an airtight container for up to 4 days. Reheat slices in the microwave or oven.