Sweet Corn Zucchini Pie Delight (Printable View)
Savory pie packed with corn, zucchini, mushrooms, and cheese, baked golden for a wholesome, delicious dish.
# Ingredient List:
→ Vegetables
01 -
2 ears sweet corn, kernels cut from cob
02 -
2 large zucchini, thinly sliced (approximately 4 cups)
03 -
1/2 cup yellow onion, diced
04 -
8 ounces sliced mushrooms
→ Dairy
05 -
4 tablespoons unsalted butter
06 -
12 ounces shredded cheese (Mozzarella and Swiss blend recommended)
→ Eggs
07 -
4 large eggs, beaten
→ Seasonings
08 -
1 tablespoon dried basil
09 -
1 teaspoon dried oregano
10 -
1/2 teaspoon salt
# Preparation Steps:
01 -
Preheat oven to 375°F. Grease a 9-inch pie dish or equivalent baking dish with butter or nonstick spray.
02 -
Melt butter in a large skillet over medium heat. Add diced yellow onion and cook for about 3 minutes until translucent.
03 -
Add sliced mushrooms to the skillet and sauté for an additional 3 to 4 minutes until softened and lightly browned.
04 -
Incorporate sweet corn kernels and thinly sliced zucchini into the skillet. Season with dried basil, dried oregano, and salt. Continue cooking, stirring occasionally, for 6 to 8 minutes until vegetables are tender and excess moisture is reduced.
05 -
Remove the skillet from heat and let the cooked vegetables cool slightly for a few minutes.
06 -
In a large mixing bowl, whisk together the beaten eggs and shredded cheese. Fold in the cooled vegetable mixture and stir until all components are evenly distributed.
07 -
Transfer the mixture to the prepared baking dish, smoothing it into an even layer. Bake for 30 to 35 minutes or until set and lightly golden on the surface.
08 -
Allow the pie to cool for at least 10 minutes before slicing and serving.
# Supplementary Details:
01 -
Ensure vegetables are well-drained of excess liquid to prevent a soggy texture.