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Sweet Corn and Zucchini Pie Recipe

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This recipe for Sweet Corn and Zucchini Pie is from Our Combined Culinary Genius Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4T butter
Half of a yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced very thinly (about 4 c)
8 oz. sliced mushrooms
1 T dried basil
1 t dried oregano
1/2 t salt
12 oz. shredded cheese (can be a combination of kinds)
4 eggs, beaten
Directions:
Directions:
1. Preheat oven to 375 degrees. Heat the butter in a cast iron skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn off the cob. (I also used left over corn on the cob and it was still really good.) Add the corn to the pan and allow to saute until soft, about 5-10 minutes. (I like a little crunchiness, so I don't cook until soft.) Remove from heat.

2. Once the mixture has cooled, stir in basil, oregano, salt, cheese, and beaten eggs. Arrange the zucchini so the slices lay flat and look nice Top with a little extra cheese. 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.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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