Hello there– It’s that zucchini time of year. I wish I could say we have a bountiful, beautiful zucchini patch in our side yard. But not this year. So I’m depending on the market for m supply. But zucchini –and that fresh corn just taste like summer. So here it is…
FRESH CORN & ZUCCHINI PIE
2 smallish zucchini, cut into slices
2 yellow crooked neck squash, cut into slices
1 small yellow onion, chopped
splash of olive oil
2 ears fresh sweet corn
1/2 tsp salt*
1 tsp. dried basil
2 cups shredded cheese
(I used half colby jack & half mozzarella)
While that’s cooking, slice the corn kernels off the cob. After the first 5 minutes, throw the corn into the pan and cook 5 minutes more. Season with the salt and basil.
In a large heat proof mixing bowl, beat the eggs til frothy with a whisk. Stir in the cheese (but save a little handful aside to sprinkle on top) and then scoop in the zucchini, squash and corn from the skillet into the bowl. Mix it up and pour it into a 9 or 10″ baking dish that’s been sprayed with cooking spray. Sprinkle on the remaining cheese.
Cover the dish loosely with foil (try to keep it from touching the zucchini etc.) and pop it into a 375 degree oven for 20 minutes. Then remove the foil and bake 10-12 minutes longer to brown up the top.
Let it sit about 10 minutes to firm up and then cut into warm, delicious slices.
*I used garlic salt instead of plain salt, just because I love that stuff.
P.S. This makes great leftovers to tote to work for lunch. Eggs suffer the microwave well, and I like a nice warm dish for lunch, tastier than the routine sandwich.