Before you move on from zucchinis and start to embrace fall vegetables, consider taking one last, cheesy, bite of these highly versatile veggies. The vegetable pie recipe is creamy and delicious, full of summer vegetables, eggs, cheese, and warming spices. It makes for the perfect summer meal.
What’s wonderful about this corn and zucchini vegetable pie recipe is that while it does feature butter and cheese, it is actually quite light. The zucchini, corn and mushrooms help each slice to go down easy and to make it alright for you to reach for one or two more servings. Meanwhile, the pie does not have a crust, which cuts out any extra heaviness and empty calories. Enjoy!
Cheesy Vegetable Pie Recipe
- 1 yellow onion, diced
- 2 large zucchinis, thinly sliced
- 1 cup sliced crimini mushrooms
- 2 ears sweet corn, cut off the cob
- 4 tablespoons butter
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1.5 cups shredded Mozzarella cheese
- 3 eggs, beaten
From the Organic Authority Files
Preheat the oven to 375 degrees Fahrenheit. In a large pan over medium-high heat, add the butter, onion, zucchini, and mushrooms. Stir and sauté for a few minutes. Nest, add in the corn kernels. Sauté for about 10 more minutes. Remove from heat.
Add the basil, rosemary, oregano and salt and stir. Add the cheese and beaten egg.
Spray a 9-inch pan with non-stick spray. Add the zucchini and corn mixture to the pan and arrange enough of the zucchini slices so that they lie flat atop the pie in an orderly manner. Top with extra cheese and cover the pan with aluminum foil. Bake for 20-25 minutes. Remove the foil and cook for another 5 minutes, or until the cheese has lightly browned. Remove from the oven and let chill before eating. Serve warm or re-heated.
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Casserole with zucchini and cheese in a baking dish for Shutterstock