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sweet corn and zucchini pie

mrsbumblebee avatar
Recipe by
Brenda Andrews
@mrsbumblebee
Bakersfield, CA

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.

yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For sweet corn and zucchini pie

  • 4 Tbsp
    butter
  • 1 can
    yellow onion, diced
  • 2 lg
    ears of sweet corn ( i have used a 14 oz can of sweet corn drained)
  • 2 lg
    zucchini, sliced thinly ( about 4 cups)
  • 8 oz
    canned mushrooms, drained
  • 1 Tbsp
    dried basil
  • 1 Tbsp
    dried oregano
  • 1/2 tsp
    salt
  • 12 oz
    shredded cheese ( i used both mozzarella and swiss )
  • 3 lg
    eggs, beaten

How To Make sweet corn and zucchini pie

  • 1
    Preheat 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.
  • 2
    Add the basil, oregano, and salt. Stir once to combine. Add the cheese and the beaten egg.
  • 3
    Line 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.
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