Experience culinary perfection with our Sweet Corn and Zucchini Pie—a symphony of flavors that transforms humble vegetables into a gourmet delight. This savory pie marries the sweetness of corn, the subtle crunch of zucchini, and the earthy richness of mushrooms, all enveloped in a cheesy embrace. Prepare to be enchanted by each forkful as you savor the essence of summer in a single dish.
In our household, the Sweet Corn and Zucchini Pie is a culinary love affair that began with the first bite. It all started with a lazy Sunday brunch, where the aroma of sautéed zucchini, sweet corn, and earthy mushrooms filled the air. As my family gathered around the table, each slice told a story of warmth, comfort, and the joy of a homemade meal. Even my little ones, who usually shy away from veggies, couldn’t resist the allure of this flavorful pie. It has since become a weekend staple, a testament to the magic that happens when simplicity meets extraordinary taste.
Why This Sweet Corn and Zucchini Pie is Irresistible:
- Farm-Fresh Ingredients: Dive into the goodness of sweet corn, thinly sliced zucchini, and earthy mushrooms for a pie that captures the essence of a summer harvest.
- Cheese Extravaganza: A blend of Mozzarella and Swiss cheeses creates a gooey, melty texture that elevates the pie to a new level of indulgence.
- Herb-Infused Perfection: Dried basil and oregano add a burst of aromatic freshness, enhancing the overall flavor profile with each bite.
- Versatile Appeal: Perfect for brunch or dinner, this pie adapts effortlessly to any mealtime occasion.
- Picture-Perfect Presentation: Impress your guests with a visually stunning arrangement of thinly sliced zucchini, crowned with a golden-brown cheesy top.
Ingredients:
- 4 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- Kernels from 2 ears of sweet corn
- 2 large zucchinis, 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 (a mix of Mozzarella and Swiss)
- 4 large eggs, beaten
Directions:
- Preheat your oven to 375 degrees.
- In a large, deep skillet, melt butter over medium-high heat. Add onions, zucchini, and mushrooms. While sautéing, cut corn kernels off the cob and add them to the pan. Continue to sauté until veggies are soft (5-10 minutes). Remove from heat.
- Once the mixture has cooled slightly, stir in basil, oregano, salt, cheese, and beaten eggs.
- Line a 9-inch or larger pie pan with parchment paper or grease it with nonstick spray. Transfer the mixture to the pan, arranging the zucchini slices on top for a visually appealing presentation. Add extra cheese on top, cover with greased foil, and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes to brown the top.
- Allow the pie to stand for 10-15 minutes before cutting into slices.
Notes: Experiment with different cheese combinations for a personalized touch. For a lighter version, consider using a mix of egg whites and whole eggs. Enjoy this pie warm or at room temperature for optimal flavor.
