Sweet Corn and Zucchini Pie
A delightful savory pie filled with sweet corn, tender zucchini, and earthy mushrooms, all enveloped in a warm golden crust.
Ingredients
Main ingredients
- 4 tablespoons butter for richness
- 1/2 piece yellow onion, diced for sweetness
- 2 ears sweet corn, kernels removed for juiciness
- 2 large zucchinis, sliced thinly approximately 4 cups
- 8 ounces sliced mushrooms for earthy depth
- 1 tablespoon dried basil for herbal flavor
- 1 teaspoon dried oregano to enhance taste
- 1/2 teaspoon salt to balance flavors
- 12 ounces shredded cheese (Mozzarella and Swiss) for creaminess
- 4 pieces eggs, beaten for binding
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Melt the butter in a large skillet over medium-high heat.
- Add diced onions, zucchini slices, and mushrooms; sauté until soft and fragrant (about 5-10 minutes).
- Add the corn kernels to the skillet, stirring until combined.
- Remove from heat and let the mixture cool for a few minutes.
- Stir in basil, oregano, salt, cheese, and beaten eggs until well mixed.
- Prepare a pie pan by lining it with parchment paper or greasing it.
Baking
- Transfer the mixture to the pie pan and arrange zucchini slices on top.
- Sprinkle extra cheese on top.
- Cover with greased foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes until golden.
- Let it stand for 10-15 minutes before slicing.
Notes
Consider adding crushed red pepper flakes for heat or fresh herbs like parsley for flavor. Mixing different cheeses can create unique tastes. For stunning presentation, sprinkle paprika on top before baking.