Summer Zucchini Pie | Summer Garden Zucchini Pie
Packed with a rainbow of summer veggies, this pie captures the essence of the season, offering a light yet satisfying dish that's perfect for a sunny day. Whether served warm or chilled it's a delicious way to enjoy the bounty of your summer garden.
Preheat oven to 375°. Grease a 9 inch deep dish pie pan.
3 cloves garlic, minced
4 green onion, diced
1 C baby bella mushrooms, sliced
3/4 C grape or cherry tomatoes, halved
1/2 sweet red pepper
1/2 C corn, fresh or frozen
1 medium zucchini, sliced 1/4" thick rounds
6 large eggs
1/4 C milk
2 Tbsp flour
1 C shredded cheese
3-5 large basil leaves or 1/2 tsp dried basil
In a skillet with 1 Tbsp oil, saute garlic, onion, mushroom, tomato, red pepper, and corn. Salt and pepper to taste. Saute until the veggies are a bit tender, 3-4 minutes.
In another bowl, whisk eggs, milk, flour, basil, and 1/2 C shredded cheese.
Spread veggies in pie pan, including the zucchini. Pour the egg mixture over the veggies and bake for 35-40 minutes. Last 5 minutes sprinkle with the rest of cheese and heat until cheese is melted. Cool 5-10 minutes before slicing. Enjoy!
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