This pie can be served multiple ways -- as a quiche, a side dish, or a main for vegetarians. I loved it but wasn't sure my boys would like it, because neither is wild about zucchini. How wrong I was! JT had seconds and Logan thought it was tasty, and that the zucchini wasn't too overpowering. Since it is so thick it goes a long way too. It is so nice to have a side dish that covers all the bases. Grill a piece of meat and serve this pie, and you have dinner. You could also make a salad and have it for lunch. Like I said this is a multi-functioning dish! Thanks for the recipe Kim!
1/2 stick unsalted butter
1/2 medium onion, diced
2 ears corn, cut off the cob
2 large zucchini, sliced thinly, preferably with a mandoline,
(about 4 cups)
8 oz. sliced mushrooms
1 TB dried basil
1 t. dried oregano
1/2 t. Kosher salt
Fresh black pepper to taste
12 oz. shredded cheese (I used 4 oz. mozzarella and 8 oz. Swiss)
About 1/3 c. grated Parmesan (or more if you wish)
4 eggs, beaten
Preheat the oven to 375 degrees. Spray a pie plate with Pam or line it with parchment paper.
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 off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat and gently drain off any excess liquid. Cool the mixture for a few minutes.
Stir in the basil, oregano, salt, pepper, beaten eggs, Parmesan and all except one cup of cheese. Transfer the mixture to the pie plate. If desired, arrange some of the zucchini on top so it looks decorative. I didn't because I didn't want my boys to immediately see zucchini. Top with the remaining cup of cheese.
Cover loosely with greased foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes or so, until the top edges brown and the mixture is firm. Let stand about an hour before cutting into slices. Refrigerate leftovers.
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