Tuesday, July 21, 2015

Sweet Corn and Zucchini Pie

We have been enjoying fresh local sweet corn for the past month, and zucchini is also in abundance at this time of the year.  I combined them in this tasty side dish...a recipe that has become a summertime favorite.
  • 2 tablespoons butter
  • 1 yellow onion, sliced
  • 2 large zucchini, sliced thin
  • 2 cobs sweet corn
  • 1 cup sliced mushrooms
  • 2 tablespoons fresh basil*
  • 1 tablespoon fresh oregano*
  • 4 eggs
  • dash of cayenne
  • ½ teaspoon salt
  • 1 1/2 cups shredded cheese (Mozzarella, Swiss, Cheddar, Parmesan...use what you have on hand or mix and match to taste. )
*If using dried herbs, use 1 teaspoon for every tablespoon of fresh herbs called for in the recipe. eat the butter in a large skillet over medium high heat.
  1. Melt butter in a large skillet over medium-high heat.  Add the sliced onions, zucchini, and mushrooms and saute.
  2. Meanwhile, cut the kernels of corn from the cob. Add them to the skillet and continue to saute until the veggies are tender. Remove from heat.
  3. Add the basil and oregano and stir.
  4. Beat eggs.  Add salt, pepper and cayenne. Stir into sauteed veggies along with the grated cheese (reserving some for topping).
  5. Pour mixture into a well-greased pie plate (9" or larger), arranging zucchini slices on top. 
  6. Sprinkle with additional cheese and bake for 25 minutes in a 350°F oven (or until set and golden).
  7. Let stand for about 10 minutes before slicing.