Crustless Sweet Corn and Zucchini Pie


Prep Time: ~15 Minutes
Cook Time: ~1 Hour
Yield: 6-8 servings

Ingredients:
  • 4 tablespoons butter
  • 1/2 yellow onion, diced.
  • 2 ears sweet corn
  • 2 large zucchini unpeeled, Sliced very thin (~4 cups)
  • 8 ounces sliced mushroom*
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 12 ounces shredded cheese (Monterrey jack and Mozzarella)
  • 4 eggs beaten
 *8 ounces of cooked chicken or other meat can be used in place of mushrooms.

Instructions:
  1. Preheat oven to 375f.
  2. Melt 4 tablespoons butter in large skillet.
  3. Add diced onions, sliced zucchini, and sliced mushrooms to butter.
  4. Cut the corn kernels from the 2 cobs and add to the skillet. Saute until all veggies are soft.
  5. Remove from heat and let cool long enough to ensure eggs won't cook when added.
  6. Stir in 1 tablespoon basil, 1 teaspoon oregano, 1/2 teaspoon salt.
  7. Stir in most of the 12 ounces of cheese. Leave some to sprinkle on the top later.
  8. Transfer the contents of the skillet into a greased 9 inch pie pan.
  9. Arrange several of the zucchini slices at the top so they lay flat.
  10. Sprinkle the top of the pie with remaining cheese.
  11. Cover with greased foil and bake for 20 minutes.
  12. Remove foil and bake until golden brown and not runny. (10-15 minutes)
  13. Let stand 10 minutes before serving.