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I love all things zucchini... just sauteed, in the form of fries, in an omelet or as noodles, so when I found this recipe on PinchofYum I had to try it! The original recipe is vegetarian, but I added some chicken because it was in my fridge and I needed to use it up. One thing I love about cooking is finding ways to incorporate whatever I have at home to keep from wasting food--and that's exactly what I did with this recipe to make it my own!

This recipe is the perfect balance of summer, comfort and refreshing--and crust-free! 1 Tbsp of olive oil

1 onion (yellow or red--I just had red in the pantry)

2 ears of sweet corn (fresh off the cob)

2 large zucchini, sliced thin

1 Tbsp dried basil



8oz shredded cheese (I used Mozzarella)

3 Eggs, beaten

optional: mushrooms and chicken-- I don't eat mushrooms so I left them out but added chicken because I had some already cooked and ready to go!


Preheat the oven to 375 degrees. Heat the oil in a large skillet over medium-high heat. Add onions, zucchini and mushrooms (if using). While the veggies cook, cut the corn kernels off the cob. Add the corn to the pan of veggies and continue to saute until the veggies are soft {about 5-10 minutes}. Remove from heat. Add the basil, oregano and salt to the veggies and stir to combine. Add cheese {saving a little for the topping} and beaten eggs. This is also where you would add the chicken! You can either line a {9-inch} pan with parchment paper or just grease with nonstick spray. Pour mixture into the pan. To make it pretty, try and get some of the zucchini slices on the top and top with {desired amount} of cheese. Cover and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top of the pie. Garnish with fresh basil and oregano if desired. I was too excited to try this pie that I forgot my garnish.. whoops!