Name: Sweet Corn and Zucchini Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 Tbsp butter ($0.25); 1 cup yellow onion (diced, $0.60); 2 garlic cloves (minced, (1 tsp) $0.16); 1 large zucchini (sliced thin, (2 cups) $0.75); 1 large yellow squash (sliced thin, (2 cups) $0.75); 2 cups fresh corn (cut from cob, $0.99*); 4 eggs ($0.92); ½ cup cottage cheese ($0.49); ½ tsp dried basil ($0.02); ½ tsp salt ($0.04); ¼ tsp black pepper (freshly cracked, $0.08); 2 cups mozzarella cheese (shredded, (divided) $1.89**); 1 Tbsp fresh basil (chopped for garnish, $0.30***)

This Sweet Corn and Zucchini Pie is a crustless, cheesy bake with fresh corn, tender squash, and eggs. Perfect for brunch, dinner, or meal prep.

Ingredients

2 Tbsp butter ($0.25)

1 cup yellow onion (diced, $0.60)

2 garlic cloves (minced, (1 tsp) $0.16)

1 large zucchini (sliced thin, (2 cups) $0.75)

1 large yellow squash (sliced thin, (2 cups) $0.75)

2 cups fresh corn (cut from cob, $0.99*)

4 eggs ($0.92)

½ cup cottage cheese ($0.49)

½ tsp dried basil ($0.02)

½ tsp salt ($0.04)

¼ tsp black pepper (freshly cracked, $0.08)

2 cups mozzarella cheese (shredded, (divided) $1.89**)

1 Tbsp fresh basil (chopped for garnish, $0.30***)

Instructions

1 Gather and prep all ingredients. Preheat your oven to 350°F (175°C).

2 In a large skillet, melt butter over medium heat. Add diced onion, garlic, zucchini, and yellow squash. Sauté for about 3-4 minutes until the vegetables start to soften.

3 Stir in fresh corn kernels and cook for another 3-4 minutes until all vegetables are tender.

4 Remove skillet from heat and gently blot the vegetables with a paper towel to soak up any extra liquid.****

5 In a blender, combine eggs, cottage cheese, dried basil, salt, and pepper. Blend until smooth and well combined.

6 Make the filling

7 Pour the egg mixture into the skillet with the sautéed vegetables. Add 1½ cups of shredded mozzarella and mix gently to combine.

8 Grease a 9” pie pan and pour the mixture in. Arrange the zucchini and squash slices nicely on top for a pretty presentation. Sprinkle the remaining ½ cup mozzarella over the top.

9 Cover the pie pan tightly with greased foil, place it on a baking sheet, and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes. For a golden finish, broil on high for 3-5 minutes, watching carefully to avoid burning.

10 Let the pie cool for at least 15 minutes to fully set. Slice and garnish with fresh chopped basil before serving.