Sweet Corn and Zucchini Pie

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Sweet Corn and Zucchini Pie

I love the freshness of this zucchini pie and you can add or omit any veggies you’d like. I personally love the pink oyster and lion’s mane mushrooms from Uncle Mike’s Mushrooms for this pie. It’s great with some fresh herbs on top also! You can add a crust, but I like this as is and with a side of sourdough focaccia.

Ingredients

  • 4 tablespoons butter sub ghee or olive oil for dairy free
  • ½ of a yellow onion diced
  • 2 ears sweet corn or frozen corn sub with sweet sweet potato, or other favorite veggie
  • 2 large zucchini sliced very thinly (about 4 cups)
  • 8 ounces sliced mushrooms
  • 1 tablespoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 12 ounces shredded cheese I used both Mozzarella and Swiss or sub with vegan cheese from The Vreamery for dairy free
  • 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.
  2. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
  3. Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs.
  4. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look pretty.
  5. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes.
  6. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

Recipe Notes

I personally love to make this for dinner, but it makes a delicious breakfast and lunch as well. Add any herbs and other veggies in as well!