Sweet Corn and Zucchini Pie

• 分量: 6 servings
• 調理時間: 15 minutes
• 総時間: 1 hour

材料

4 tablespoons butter

half of a yellow onion, diced

2 ears sweet corn

2 large zucchini, sliced very thinly (about 4 cups)

8 ounces sliced mushrooms

1 tablespoon dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

12 ounces shredded cheese (I used both Mozzarella and Swiss)

4 eggs, beaten

手順

Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.

Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

栄養

• カロリー: 235
• 脂肪総量: 15.6 g
• 飽和脂肪: 8.8 g
• トランス脂肪: 0 g
• コレステロール: 135.5 mg
• ナトリウム: 456.7 mg
• 炭水化物総量: 9.3 g
• 食物繊維: 1.9 g
• 糖質総量: 4.6 g
• タンパク質: 16.2 g