Sweet Corn and Zucchini Pie

Ingredients:

• 4 tablespoons butter
• 1/2 yellow onion, diced
• 2 ears sweet corn, kernels removed
• 2 large zucchini, thinly sliced (about 4 cups)
• 8 ounces sliced mushrooms
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 12 ounces shredded cheese (such as Mozzarella and Swiss)
• 4 eggs, beaten

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. In a large, deep skillet, melt the butter over medium-high heat. Add the diced onions, sliced zucchini, and mushrooms. Sauté until the vegetables are softened, about 5-10 minutes.

3. While the vegetables are cooking, cut the kernels off the ears of sweet corn.

4. Once the vegetables are soft, remove the skillet from heat and let it cool for a few minutes.

5. Stir in the dried basil, dried oregano, salt, shredded cheese, and beaten eggs until well combined.

6. Line a 9-inch or larger pie pan with parchment paper or grease it with nonstick spray. Transfer the vegetable and cheese mixture into the prepared pan, spreading it out evenly.

7. Arrange the thinly sliced zucchini on top of the mixture in a neat, flat pattern. Sprinkle a little extra cheese on top for visual appeal.

8. Cover the pan with greased foil and bake in the preheated oven for 20 minutes.

9. Remove the foil and bake for an additional 5 minutes, or until the top is golden brown.

10. Allow the dish to cool for 10-15 minutes before slicing into portions.

Enjoy your savory vegetable pie!