Gluten Free Corn and Zucchini Pie


Recipe by A Simple Pantry

Serves 6

1 medium sweet yellow onion (diced)
2 tbsp butter
3 small zucchini (sliced thin)
4 eggs (beaten)
1 1⁄2 c monterey jack cheese (shredded)
1 1⁄2 c mozzarella cheese (shredded)
2 tsp dried oregano
1 tsp dried basil
1 tsp chili powder
1⁄2 tsp salt
1⁄2 tsp cracked black pepper

Preheat oven to 375 degrees F. Melt butter in large skillet over medium-high heat. Add onion and zucchini and saute for 5-7 minutes.

When just softened, stir in Libby's® Whole Kernel Sweet Corn and continue to saute until zucchini is fully softened, around 2 minutes more. Remove from heat and drain excess liquid.

Whisk eggs in large bowl, then stir in cheese and seasonings. Once veggies have cooled for a few minutes, gently fold into egg and cheese mixture. 

Line 8-inch pie pan with parchment paper and transfer mixture to pan, arranging the top so zucchini slices lay in single, flat layer.

Sprinkle with extra cheese, cover with greased foil, and bake for 25 minutes.

Remove foil and bake for additional 10 minutes until top is browned. Remove from oven and let stand for 10-15 minutes before cutting into slices.

Serve and enjoy!