Corn and Zucchini Pie
Course:
Lunch, Dinner
Cuisine:
American
Yield:
8 Servings
INGREDIENTS:
- 1 Crust (recipe below)
- 4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 ears sweet corn
- 2 large zucchini, sliced thinly
- 1 garlic clove, minced
- 1/4 cup fresh parsley
- 1 tablespoon fresh oregano
- Salt & pepper, to taste
- 12 ounces mozzarella shredded cheese
- 6 ounces shredded swiss or gruyere cheese
- 4 eggs, beaten
Crust
- 1 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 cup olive oil
- 1⁄4 cup ice water (I use refrigerated water)
DIRECTIONS:
- Preheat the oven to 375 degrees.
- Heat the butter in a large, deep skillet over medium high heat. Add the onions, garlic and zucchini.
- While the veggies sauté, cut the corn kernels off the cob. Add them to the pan and continue to sauté until the veggies are soft, 5-10 minutes. Remove from heat.
- Place mixture into a bowl and let cool for a couple of minutes.
- Next stir in the parsley, oregano, salt, pepper, cheeses (reserving a bit for the top), and the beaten egg.
- Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan.
- Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, 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. Enjoy!
Crust:
- Mix flour and salt with fork. Beat oil and water with whisk or fork.
- Pour into flour and mix with fork.
- Next press into 9" pie crust.
- Fill with mixture.