Capture the essence of summer with this delightful Sweet Corn and Zucchini Pie. Bursting with the freshness of sweet corn and zucchini, complemented by savory mushrooms and a blend of cheeses, this dish is both comforting and light. Perfect for brunch, lunch, or a light dinner, this pie combines the best of seasonal produce with creamy, cheesy goodness. It’s an excellent way to use up summer vegetables and makes for a crowd-pleasing dish that’s easy to prepare and hard to resist.
Ingredients:
- 4 tablespoons butter
- 1/2 yellow onion, diced
- 2 ears sweet corn, kernels removed
- 2 large zucchinis, sliced paper-thin (approximately 4 cups)
- 8 ounces sliced mushrooms
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 12 ounces shredded cheese (a mix of Mozzarella and Swiss recommended)
- 4 eggs, beaten
Instructions:
- Heat the Oven: Set your oven to 375°F (190°C) to preheat. Grease a 9-inch pie dish or a similar-sized baking dish and set it aside.
- Cook the Vegetables: In a spacious pan, heat the butter over medium heat until melted. Add the diced yellow onion and sauté until it becomes translucent and fragrant, about 3-4 minutes. Add the sliced mushrooms to the skillet and cook for another 5 minutes, or until the mushrooms have softened and released their moisture.
- Prepare the Corn and Zucchini: Stir in the sweet corn kernels and the thinly sliced zucchini. Cook for an additional 3-4 minutes, just until the zucchini starts to soften. Add the dried basil, dried oregano, and salt, stirring to ensure the vegetables are evenly coated with the seasonings.
- Assemble the Pie: Remove the skillet from the heat and allow the vegetable mixture to cool slightly. In a large mixing bowl, combine the beaten eggs and shredded cheeses. Once the vegetable mixture has cooled, gently fold it into the egg and cheese mixture until everything is well combined.
- Bake the Pie: Pour the mixture into the prepared pie dish, spreading it out evenly. Place the dish in the preheated oven and bake for 35-40 minutes, or until the pie is set and the top is golden brown. The edges should be firm, and a toothpick inserted into the center should come out clean.
- Cool and Serve: Once baked, remove the pie from the oven and allow it to cool for about 10 minutes before slicing. Allowing the pie to cool will help it firm up and make slicing easier. Serve it warm or at room temperature, optionally garnished with fresh herbs.
Conclusion:
This Sweet Corn and Zucchini Pie is a beautiful celebration of summer’s bounty, combining fresh vegetables with a savory cheese blend in a delightful, satisfying dish. Whether enjoyed hot out of the oven or at room temperature, this pie is versatile enough to serve for any meal of the day. The combination of sweet corn, tender zucchini, and melted cheese is a match made in heaven, making this pie a standout addition to your recipe collection. Perfect for picnics, potlucks, or a simple family meal, this dish is sure to become a seasonal favorite!