Sweet Corn and Zucchini Pie

INGREDIENTS (Serves: 6-8)

2 large zucchini, sliced very thinly (~4 cups)
Half of a yellow onion, diced
2 ears sweet corn
8 oz. sliced mushrooms
4 Tbsp. butter
1 Tbsp. dried basil
1 tsp. Dried oregano
½ tsp. Salt
12 oz. shredded cheese
4 eggs, beaten

STEPS

1. Preheat the oven to 375 F;
2. Heat the butter in a large, deep skillet over medium high heat;
3. Add the onions, zucchini, and mushrooms;
4. While the veggies saute, cut the corn kernels off the cob;
5. Add them to the pan and continue to saute until the veggies are soft (~5-10 minutes) and remove from heat;
6. Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten egg;
7. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with non-stick spray;
8. Transfer the mixture to the pan;
9. Arrange the top so the zucchini slices lay flat;
10. Top with a little extra cheese and cover with greased foil, and bake for 20 minutes;
11. Remove the foil and bake for an additional 5 minutes to brown the top;
12. Let stand for 10-15 minutes before curing into slices.

TIPS

1. Add slices of potato in the middle and make this an entree.
2. Add more vegetable to this dish, for example: carrots and eggplant

WELLNESS TIPS

1. Zucchini has multiple health benefits. Its high vitamin A content protects eyes and aid with vision.
2. Zucchini pasta, a popular substitute for regular grain-based pasta, help control carbohydrate intake and thus control blood glucose.
3. It also help with lowering “bad” cholesterol.
4. Other than vitamin A zucchini is also high in vitamin B, manganese, magnesium, and potassium

Recipe adapted from: https://pinchofyum.com/sweet-corn-zucchini-pie#tasty-recipes-40282-jump-targethttps://pinchofyum.com/sweet-corn-zucchini-pie#tasty-recipes-40282-jump-target