Cheesy Zucchini and Corn Savory Pie
Up until the past few years, I never appreciated my mom's garden and its ability to produce the biggest and greenest summer zucchini. Now that I've embraced it, there's not a visit to our house that she makes without bringing some of her produce - cucumbers, tomatoes, onions, zucchini... all of it pleaseee!
I don't even really like cooking a ton in the summer because I tend to cook heavier, more comfort-food style meals (helloooo winter weight), however, this pie has me wanting to experiment a bit more with other vegetables.
We ended up with a ton of zucchini and sweet corn while she was away on vacation, and there was no way Hubs and I could eat it fast enough, make enough zucchini bread, or saute it all. So I tried a recipe that my mom had sent me. And of course I tweaked it a little to suit our taste buds a little!
Because I'm not one to cut calories when I'm baking a savory pie, I baked mine in a light, buttery crust, whereas she didn't use a crust at all. And since my pie-baking skills are very new, I used a ready-to-bake crust from Pillsbury. They're delicious, but I don't have to go through the hassle and fight of making my own pie dough. This pie is really, truly all about the fillings, but I am much more inclined to eat vegetables if there's a HINT of something unhealthy (ie - crust!).
If you want to be healthy, deny yourself the pleasure of indulging in buttery, flaky pie crust, and cut calories, by all means, make it without crust. Just be sure to line your pie dish with parchment paper that has been sprayed with non-stick spray.
After eating a slice (okay, two slices), Hubs and I decided that next time, it would be even better if we added some really good bacon in the mixture. It would add just enough salt and fatty goodness without going overboard. As is, it's a really delicious vegetarian meal. But we are hardcore carnivores and love bacon. I also think that instead of using a mixture of Mozzarella and Italian Blend cheese, I would like to experiment with a stronger cheese - like gouda or Swiss. It's so cheesy, that this kind of tangy cheese would really kick it up a notch.
Another toddler-approved healthy meal... that makes it a win in my book.
Cheesy Zucchini and Corn Savory Pie
4 Tbsp Butter
Half of Yellow Onion, chopped
3 ears of Sweet Corn
1 or 2 large zucchini, thinly sliced (depending on how big your zucchini are)
1 Tbsp Oregano
1 Egg, beaten
12 oz. shredded cheese (I used Mozzarella and Italian Blend)
1 room temperature Ready-to-Bake Pie Crust
1. Preheat the oven to 400 degrees. Carefully unroll the pie crust over your lightly greased pie dish. Use your fingers to fit the crust into the dish. Cut small slits in the bottom of the pie crust. Pre-bake according to directions on the box.
2. Melt the butter in a skillet on medium-high heat. Add zucchini and onions. While the veggies saute, cut the corn off the cob and add to skillet. Cook until the veggies are soft and onions are translucent. Remove from heat.
3. Once the veggies are slightly cooled, stir in the oregano, beaten egg, cheese, salt, and pepper. Mix thoroughly. (This would also be the time to add in the cooked bacon pieces)
4. Once the pie crust is pre-baked, lower the oven temperature to 375 degrees. Pour the veggie and cheese mixture into the pie crust and smooth it out. Arrange the top so the zucchini slices are laying flat. Cover with aluminum foil and bake for 20 minutes. Remote foil, sprinkle on more cheese for looks, and continue to bake for another 5-10 minutes, or until the top is slightly browned and bubbly.
5. Let stand for 5-10 minutes before slicing and serving.