Savor the Season: Zucchini, Sweet Corn, and Mushroom Pie

Savor the Season: Zucchini, Sweet Corn, and Mushroom Pie

May 27, 2015 | Savor the Season

Do you fall into a rut with your recipe routine? Check out this delicious, easy-to-make recipe that features fresh zucchini. It’s great to change up the family recipe and incorporate some of the delicious freshly-picked zucchini from the farmers’ market.

If you are looking for tips on zucchini selection, preparation or storage, click over to our zucchini tip blog.

Recipe by Chef Alli as part of the Savor the Season campaign presented by Kansas Farm Bureau.

Ingredients
1/4 cup unsalted butter
1 yellow onion, diced
3 ears sweet corn, kernels removed (or substitute 1 cup frozen corn kernels, thawed)
2 large zucchini, skin-on, thinly sliced (approx. 3-4 cups)
8 oz. sliced mushrooms
1 Tbs. fresh basil leaves chopped (or substitute 1/2 - 1 tsp. dried basil leaves)
1 Tbs. fresh oregano leaves, chopped (or substitute 1/2 - 1 tsp. dried oregano leaves)
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
3 eggs, beaten
Parmesan cheese, for garnish

Preheat oven to 375 degrees F. In a large skillet over medium-high heat, melt butter, add onions, corn, zucchini and mushrooms and sauté for 5-6 minutes. Remove skillet from heat. Stir in fresh chopped herbs and season to taste with salt and pepper. Stir in cheese and beaten eggs to skillet.

Line a deep-dish pie plate with parchment paper or spray with non-stick spray. Transfer the vegetable mixture from the skillet to the prepared pie plate, arranging the vegetables on top to look nice. Top with a bit of parmesan cheese and cover with foil. Bake for 20 minutes on center rack of oven. Remove foil and bake for an additional 5-10 minutes, or until golden brown on top.

Let pie sit for 10 minutes before slicing into wedges.

 

by Chef Alli: http://www.chefallis.com/

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