sweet corn and zucchini pie

This rindless sweet corn zucchini pie is incredibly easy to prepare and the perfect way to enjoy summer products!

INGREDIENTS

• 4 tablespoons butter


• half a yellow onion, diced


• 2 ears of sweet corn


• 2 large zucchini, very thinly sliced ​​(about 4 cups)


• 8 ounces sliced ​​mushrooms


• 1 tablespoon dried basil


• 1 teaspoon dried oregano


• 1/2 teaspoon salt


• 12 ounces of grated cheese (I used both mozzarella and Swiss cheese)


• 4 eggs, beaten

INSTRUCTIONS

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 vegetables are sautéing, cut the corn kernels on the cob. Add them to the pan and continue sautéing until the vegetables are tender, 5-10 minutes. Remove from fire.


2. Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese and beaten eggs. Line a pie pan (9 inches or more) with parchment paper or simply grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so that the zucchini slices are flat and beautiful. Top with additional cheese for appearance, cover with greased aluminum foil and bake for 20 minutes. Remove the aluminum foil and cook for another 5 minutes to brown the top. Let stand 10 to 15 minutes before cutting into slices.

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