Sunday, October 19, 2014
Zucchini and Corn Pie
A great little brunch dish, or perfect for a quick Meatless Monday dinner too.
I loved all the veggies combined with eggs and cheese, accented with some fresh herbs.
There's no crust in this "pie", which makes it a bit lighter calorie and gluten free too.
I was inspired by this recipe, but I had a little go at changing it up to things that I had on hand, or flavors I liked better.
I did my complete Zucchini and Corn Pie in a cast iron skillet, stove top to oven, however, you could use a quiche dish for the baking part if you prefer. I also think this would be fantastic in individual baking dishes too.
Makes 1 9" dish, serves about 6-8
3 Tbsp butter
1/2 onion, diced
3 small zucchini, sliced
1/2 bell pepper, diced
1 cup corn, fresh or frozen
1 tsp oregano, dried
1 Tbsp basil, fresh (plus more for garnish)
1/4 cup green onions, sliced
1 1/2- 2 cups of cheese, I used a mix of cheddar and parmesan
Preheat oven to 375
In cast iron fry pan on medium heat, saute the onions in the butter until softened about 3-4 minutes, add the peppers and saute another 2-3 minutes. Add the corn and combine.
Add the sliced zucchini, chopped basil and the green onions and stir to combine. Don't worry about cooking the zucchini at this step, it cooks in the oven.
I didn't really cook it much, I just heat it up a bit, and incorporated into the mixture.
Turn off heat, add the beaten eggs and stir to mix.
Here's what it looked like after I flattened out some of the zucchini and added the eggs. Top with the cheese and throw it in the oven for 20 minutes. Let cool for about 5-10 minutes, top with more chopped basil and some green onions.
Here's my brunch, mid forkful. I'm excited to have leftovers for my work week lunches/breakfasts.