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| So. Much. Zucchini. |
Kara 1, zucchini 0! I am conquering the zucchini and summer squash this season. Well, it helps that the season is winding down…I can handle one per week. I made this recipe awhile ago and it was a great way to use both zucchini and corn. I liked this recipe a lot and it froze well.
I decreased the butter, salt, and cheese that was in the original recipe. They are all things I like, but thought it would be just as tasty with a little less.
Zucchini pie
Serves: 4-6
Ingredients
2 Tablespoons butter
1 yellow onion, diced
1 clove garlic, minced
2 large zucchini, sliced thin
6 ounces sliced mushrooms
1 cup frozen corn (or 2 ears sweet corn)
1/4 cup chopped fresh basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded cheese, plus more to sprinkle on top
3 eggs, beaten
Directions
1. Preheat the oven to 375 degrees F. Heat butter in a large, deep skillet over medium high heat. Add the onions, garlic, zucchini, and mushrooms. and saute until the veggies are soft, 5-10 minutes. Remove from heat.
2. Stir in the corn, basil, oregano, salt, and pepper. Add the cheese and the beaten eggs. Line a 9-inch pie pan with parchment paper (or grease pan with nonstick spray). Transfer the mixture to the pan. Sprinkle with a little more cheese, cover with nonstick foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before slicing and enjoy!
Kara Cooks and Eats 