Thakore Family Recipes

Sweet Corn and Zucchini Pie

Name: Sweet Corn and Zucchini Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 4 tablespoons butter; half of a yellow onion, diced; 2 ears sweet corn; 2 large zucchini, sliced very thinly (about 4 cups); 8 ounces sliced mushrooms; 1 tablespoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon salt; 12 ounces shredded cheese (I used both Mozzarella and Swiss); 4 eggs, beaten

6 servings

servings

15 minutes

active time

1 hour

total time

Start Cooking

Ingredients

4 tablespoons butter

half of a yellow onion, diced

2 ears sweet corn

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

8 ounces sliced mushrooms

1 tablespoon dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

12 ounces shredded cheese (I used both Mozzarella and Swiss)

4 eggs, beaten

Directions

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 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.

Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. 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.

Nutrition

Serving Size

Calories

235

Total Fat

15.6 g

Saturated Fat

8.8 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

135.5 mg

Sodium

456.7 mg

Total Carbohydrate

9.3 g

Dietary Fiber

1.9 g

Total Sugars

4.6 g

Protein

16.2 g