Veggie pie bursting with sweet corn, zucchini and mushrooms, loads of gooey cheese and topped with chopped basil.
Prep Time15 minutesmins
Cook Time45 minutesmins
Servings: 8
Author: Adapted from Pinch of Yum recipe
Ingredients
4tablespoonsbutter
half of a yellow oniondiced
2ears sweet corn
2large zucchinisliced very thinly (about 4 cups)
8ouncessliced mushrooms
1teaspoondried basil
1teaspoondried oregano
1/2teaspoonsalt
12ouncesshredded cheeseI used a mix of Mozzarella & Cheddar
4eggsbeaten
fresh basil
Instructions
Preheat the oven to 375 degrees. Heat 2 tbsp butter in a large, deep skillet over medium high heat. Add the onions, and mushrooms and saute until onion is tender and mushrooms have released their moisture and started to brown, about 10 minutes. Add corn and saute for 2 minutes. Pour into a bowl or onto a plate. Melt remaining 2 tbsp butter and saute zucchini for for about 5 minute until just starting to get tender but not yet translucent. Remove from heat.
Once the mixture has cooled for a few minutes, stir in the dry basil, oregano, salt, cheese, and the beaten eggs. Grease a 9" deep dish pie pan or 9-10" quiche dish with nonstick spray. Transfer the mixture to the pan. Arrange nicest looking zucchini slices decoratively on the top and then add 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. Top with fresh chopped basil.
Notes
You can also use a Swiss/Mozzarella mix or other combinations.