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In The Kitchen

SweetCorn_Zucchini pie

Talk about unexpected GOODNESS.   This pie is like a twist between a fritatta and veggie lasagna.   Another fairly fast meal to make and bake.  Pictured I paired this filling main dish with my fave “goto”  QUINOA!

INGREDIENTS: 

4 tablespoons salted butter

1/2 diced yellow onion

2 ears of corn cut off the cob

2 large zucchini sliced very thin

1 carton of portabella mushrooms ( or mushroom of choice)

2 tbsp fresh chopped basil

2 tsp oregano

salt to taste

12 ounces of shredded cheeses ( Swiss, guyere, mozzarella)

4 eggs beaten

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Preheat oven to 375

  • sauté all veggies in a skillet til tender ( not mushy)
  • Let mixture cool before adding oregano, basil, salt and cheese and beaten eggs
  • transfer mixture into a pan ( I chose a cast iron skillet)
  • Top with cheese and bake for 20 minutes
  • serve with favorite side and salsa.

 

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