Experience the delight of summer produce with this Sweet Corn and Zucchini Pie, a savory and hearty dish that perfectly captures the essence of garden-fresh vegetables. Combining the sweetness of corn with the subtle flavors of zucchini and the earthy tones of mushrooms, this pie is accentuated with herbs and cheeses for a melt-in-your-mouth experience. It’s an ideal recipe for a family dinner or a festive gathering, showcasing the best of seasonal ingredients.
Ingredients:
- 4 tablespoons butter
- Half a yellow onion, diced
- 2 ears of sweet corn, kernels removed
- 2 large zucchini, thinly sliced (approximately 4 cups)
- 8 ounces sliced mushrooms
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 12 ounces shredded cheese (combination of Mozzarella and Swiss recommended)
- 4 eggs, beaten
Instructions:
- Preheat the Oven and Prepare the Pan: Start by preheating your oven to 375°F (190°C). Grease a deep pie dish or a similar baking dish with butter or cooking spray.
- Cook the Vegetables: Heat a large skillet over medium heat and melt the butter. Add the diced onion to the skillet and sauté until it begins to soften and become translucent, typically taking about 3-5 minutes. Next, incorporate the corn kernels, thinly sliced zucchini, and sliced mushrooms. Continue to cook, stirring occasionally, until all the vegetables are tender, which should take about 7-10 minutes.
- Season the Mixture: Stir in the dried basil, oregano, and salt, mixing well to ensure the vegetables are evenly seasoned.
- Combine with Cheese and Eggs: Transfer the cooked vegetables to a large mixing bowl. Add the shredded cheese and beaten eggs to the bowl, stirring until everything is well combined.
- Assemble the Pie: Pour the vegetable, cheese, and egg mixture into the prepared pie dish, smoothing the top with a spoon or spatula.
- Bake: Place the pie dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set.
- Cool and Serve: Allow the pie to cool for at least 10 minutes before slicing. This rest period helps the pie set completely, making it easier to cut into neat slices.
Conclusion:
This Sweet Corn and Zucchini Pie is a fantastic way to enjoy the abundance of summer vegetables in a rich and satisfying dish. The combination of sweet corn, zucchini, and mushrooms with the creamy, melty cheeses creates a delicious harmony of flavors that’s both comforting and invigorating. Whether served as a main course or a luxurious side dish, this pie is sure to be a hit at any meal. Enjoy the creamy texture and robust flavors of this delightful vegetable pie!