Sweet Corn and Zucchini Pie

Sweet corn and zucchini pie

INGREDIENTS

• 4 tablespoons butter
• 1 small yellow onion, diced
• 2 ears sweet corn
• 2 large zucchini, sliced thin (about 4 cups)
• 8 ounces sliced mushrooms
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried mustard
• 1 teaspoon granulated garlic (or to taste)
• Salt and pepper to taste
• 12 ounces shredded cheese (I used both Mozzarella and Swiss)
• 3 eggs, beaten

INSTRUCTIONS

1. 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.
2. Add the basil, oregano, mustard, garlic, salt and pepper. Stir once to combine. Add the cheese and the beaten egg and mix until well blended but not for too long until everything is melted and sticks to the pan.Transfer the mixture to a 9 inch or larger pie pan greased with non stick spray. Arrange the top so the zucchini slices lay flat and look nice (you have to pick a few out of the mixture and lay them on top). 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.