Gluten-Free Corn and Zucchini Pie
Recipe by A Simple Pantry
2 tablespoons butter
1 sweet yellow onion, diced
3 small zucchini, thinly sliced
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 1/2 cup shredded Monterey Jack cheese, divided
1 1/2 cup shredded mozzarella cheese, divided
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Preheat oven to 375°F.
2. Melt butter in large skillet over medium-high heat. Add onion and zucchini, saute 5-7 minutes. Stir in corn and cook 2 minutes. Remove from heat and drain excess liquid.
3. In large bowl, whisk eggs then stir in 1 cup of each cheese and seasonings. Once veggies have cooled for a few minutes, gently fold into egg and cheese mixture.
4. Line 8-inch pie pan with parchment paper. Transfer mixture to pan, arranging zucchini slices into flat layers. Sprinkle with remaining cheese, cover with foil, and bake 25 minutes. Remove foil and bake additional 10 minutes until top is browned. Remove from oven and let stand for 10-15 minutes before cutting into slices.