I don't know why but I always seem to end up with an extra zucchini and leftover corn on the cobb. This recipe is a fantastic way to use up both and is delicious enough that you will make sure to throw that extra zucchini and a couple of ears of corn into that farmstand basket.
Local Corn & Zucchini Pie
You may substitute frozen corn but it is really the sweetness of the local corn that makes this recipe!
2 tablespoons butter
half of a yellow onion (or a red one - I'm all about using what's on hand)
corn from two ears sweet corn
1 large zucchini or two small
2 tablespoons julienned fresh basil or 1 tablespoon dried
1/2 teaspoon kosher salt
10 oz shredded cheese (any combo - mozzarella, cheddar, swiss etc.)
4 eggs beaten
Prepared 9 inch pie crust already in a pie plate - chill while preparing recipe
Preheat oven to 375 degrees (or 350 in convection oven.) Heat the butter in a large deep sauté pan over medium high heat. Add the onion and zucchini. After three minutes, add the corn to the pan and sauté 5 - 10 minutes more until the veggies are soft. Remove from heat and place in mixing bowl.
Stir in the basil, salt, cheese and eggs.
Pour into prepared pie shell. Bake covered with foil (spray the foil with some non-stick cooking spray to prevent the cheese sticking) for 20 minutes. Remove foil and bake for an additional 5-10 minutes until golden brown on top. Cool a bit, slice and serve. Enjoy.
