This is very similar to my zucchini pie family recipe, which includes a crust, but the corn in this version makes is so yummy and sweet!
- 4 tablespoons butter
- 1 yellow onion, diced
- 2 ears sweet corn
- 2 large zucchini, sliced thin (about 4 cups)
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 12 ounces shredded cheese (I used both Mozzarella and Swiss)
- 3 eggs, beaten
- Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions and zucchini. 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.
- Add the basil, oregano, and salt. Stir once to combine. Add the cheese and the beaten egg. 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 nice. Top with a little extra cheese for looks, cover with greased 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 cutting into slices.
It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. Also, there was a little extra watery-ness (about 2 tablespoons) in the bottom of my pan when I sliced it, but the pieces held together perfectly so NBD. I think the moisture could be prevented by just being a little more patient before cutting.
I sprinkled mine with fresh herbs (parsley and cilantro) like I always do on everything. Basil would also be yummy.
Source: Pinch of Yum