Sweet Corn and Zucchini Pie
A hearty and vibrant dish featuring sweet corn, tender zucchini, and savory cheese, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 4 tablespoons butter, melted Adds richness
- 1/2 unit yellow onion, diced Subtly sweet flavor
- 2 ears sweet corn, freshly cut Captures summer sweetness
- 2 large zucchini, sliced very thinly (about 4 cups) Provides tender texture
- 8 ounces sliced mushrooms Contributes an earthy taste
- 1 tablespoon dried basil Enhances the aroma
- 1 teaspoon dried oregano Adds depth of flavor
- 1/2 teaspoon salt Balances the flavors
- 12 ounces shredded cheese, a blend of Mozzarella and Swiss Adds creaminess
- 4 units eggs, beaten Acts as a binder
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large, deep skillet, heat the butter over medium-high heat until it melts.
- Add the diced onions, thinly sliced zucchini, and mushrooms to the skillet. Sauté until the vegetables soften, about 5-10 minutes.
- While the vegetables are cooking, cut the kernels off the corn cobs and add the fresh corn to the skillet, combining it with the sautéed veggies.
- Once the mixture is soft, remove it from heat and let it cool for a few minutes.
- After cooling, stir in the dried basil, dried oregano, salt, shredded cheese, and the beaten eggs until well combined.
- Line a 9-inch pie pan with parchment paper or grease it with nonstick spray.
- Transfer the vegetable and cheese mixture into the pie pan, arranging the zucchini slices on top. Optionally, sprinkle a bit of extra cheese.
- Cover the pie with greased foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes to achieve a golden brown top.
- Allow the pie to rest for 10-15 minutes before cutting into slices.
Notes
For added flavor, consider adding minced garlic or a pinch of red pepper flakes. Fresh vegetables enhance taste, but frozen options work as well. For a crispier crust, pre-bake the pie crust.