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Corn and Zucchini Pie

This wonderful summer recipe is filled with homely American goodness. This recipe serves 6-8 people and is perfect for any occasion. Even the non-vegetarians will be coming back for more. For more vibrant veggie dishes, visit http://food-tales.com/food-inspirations/food-recipes-from-around-the-world/5-vege’heaven-vegetarian-recipes-from-around-the-world

What you’ll need

Yellow onion, half of

4 tablespoons butter

2 ears sweet corn

8oz mushrooms, sliced

2 large zucchinis, thinly sliced

1 tablespoon dried basil

1 teaspoon dried oregano

4 beaten eggs

1 teaspoon salt

12oz cheese, shredded like Mozzarella or Swiss

Method

Preheat your oven to 375 degrees F. Take a large skillet and heat the butter over a medium high heat. Add in the zucchini, onion and mushrooms.

Saut the veggies and while this is happening, cut the kernels from the corn cob.

Add the corn to the skillet and cook until veggies are tender for about 5-10 minutes.

Take the pan off the heat. When the mixture has cooled, add in the oregano, basil, cheese, salt and the beaten egg.

Take a 9-inch pie pan and line with parchment paper or grease with non-stick spray.

Pour the mixture into the pan and place the zucchini slices on top in a pattern for nice presentation.

Sprinkle over a little more cheese, cover with foil that’s slightly greased and bake in the oven for 20 minutes.

Take the foil off and bake for a further 5 minutes uncovered which will brown the top.

Allow to stand for 15 minutes before cutting the slices and serving.

Accompaniments

If you want to serve your pie with a little something on the side then why not try green beans with breadcrumbs for a delicious addition to your meal.

What you’ll need

½ cup water

¼ cup olive oil

Salt

Pepper

¼ teaspoon garlic powder

¼ cup Italian seasoned bread crumbs

1 pound fresh green beans, trimmed and rinsed

¼ teaspoon dried oregano

¼ teaspoon dried basil

¼ cup Parmesan cheese, grated

¼ cup olive oil

Method

Take a medium pot and add the prepared green beans to cup water. Cover the pot and bring to the boil. Reduce the heat to medium and cook the beans for a further 10 minutes. Check if they are tender, if not cook for a little longer.

Drain the beans.

Using a medium serving bowl, place in the beans and the breadcrumbs and mix well. Also add in the olive oil, salt, pepper, basil, oregano and garlic powder.

Toss the ingredients until the beans are thoroughly coated, sprinkle with Parmesan cheese and serve alongside your delicious all-American corn and zucchini pie.

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